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Creamy Lemonade Pie Recipe with Easy Crunchy Graham Cracker Crust

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A refreshing and creamy lemonade pie with a crunchy graham cracker crust, perfect for summer gatherings. The filling balances tartness with smooth cream cheese and sweetened condensed milk, creating a luscious dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • A pinch of salt
  • 8 oz cream cheese, softened (full fat recommended)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
  • 1/2 cup lemonade (fresh or store-bought)
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon pure vanilla extract
  • Whipped cream (optional, for topping)
  • Extra lemon zest or thin lemon slices for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
  2. Press crust mixture evenly into bottom and up sides of a 9-inch pie pan, about 1/4 inch thick. Use back of spoon or flat-bottomed glass to pack tightly.
  3. Bake crust for 8-10 minutes until lightly golden and fragrant. Remove and let cool completely.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Gradually add sweetened condensed milk, mixing well after each addition.
  6. Stir in lemon juice, lemonade, lemon zest, and vanilla extract. Mixture will thicken slightly.
  7. Pour filling into cooled crust and smooth top with spatula.
  8. Cover pie loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, top with whipped cream and sprinkle with lemon zest or garnish with thin lemon slices if desired.
  10. Slice with a sharp knife dipped in warm water for clean cuts.

Notes

Use fresh lemon juice for best flavor. Beat cream cheese until completely smooth to avoid lumps. Press crust firmly and bake just until golden to keep crunch without bitterness. Refrigerate overnight for best texture and flavor. For gluten-free, substitute graham crackers with gluten-free crumbs or almond flour. Dairy-free options include vegan cream cheese and coconut condensed milk.

Nutrition

Keywords: lemonade pie, creamy pie, graham cracker crust, summer dessert, easy pie recipe, no bake pie, lemon dessert

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