No-Bake Lemonade Pie Recipe with Graham Cracker Crust

Lemonade Pie is a sweet, nostalgic no-bake dessert that comes from my Grandma Meme’s recipe box. With only about 15 minutes of active prep and a handful of pantry-friendly ingredients, this pie is creamy, tangy, and wonderfully refreshing. It’s the kind of classic family recipe that evokes summer afternoons and warm memories with every bite.

This post first appeared on the blog in April 2012 and was my 100th post dedicated to my Grandma Meme — a woman who inspired my life and my love of cooking and baking.

I recently refreshed the post with new photos of this delicious Pink Lemonade Pie to honor that memory and the simple, joyful recipes she passed down.

I was fortunate to grow up across the street from my grandparents, which meant plenty of after-school visits and weekend family dinners. Grandma Meme was a devoted homemaker who adored baking — and there was always something sweet waiting after dinner. She made a lot of different pies, but this pink lemonade version was my favorite.

My brothers loved her chocolate pie, while I always requested the Pink Lemonade Pie. In memory of Meme (who we lost in 2010), I’m sharing the recipe here as a tribute to her and the flavors of my childhood.

Key ingredients

Below are the main ingredients that make this pie so simple and satisfying. The full ingredient list with measurements appears in the recipe section farther down.

• Graham cracker crumbs – store-bought crumbs work well, or you can crush whole graham crackers in a food processor or a sealed bag with a rolling pin. They form a buttery, slightly sweet crust that complements the tangy filling.
• Frozen pink lemonade concentrate – this gives the pie its nostalgic pink hue and lemonade flavor. You can substitute regular frozen lemonade if you prefer a classic yellow lemonade flavor.
• Sweetened condensed milk – this canned milk adds sweetness and creaminess. Don’t confuse it with evaporated milk; condensed milk is thick and sweetened.
• Fresh lemon juice – a small amount of fresh juice brightens the filling and helps balance the sweetness.
• Cool Whip (whipped topping) – folded in at the end to give the filling a light, airy texture. You may substitute freshly whipped cream if you prefer.

Instructions

Below are the streamlined steps to make this easy no-bake pie, with a few helpful tips for the best texture and flavor. The full recipe card with exact amounts is included further down.

1. Make the graham cracker crust: mix graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust. Chilling the crust while you prepare the filling helps it set.
2. Prepare the filling: in a large bowl, whisk the thawed pink lemonade concentrate with the sweetened condensed milk until smooth. Add the fresh lemon juice to brighten the flavor, then gently fold in the whipped topping until the filling is creamy and uniform. Taste and adjust the lemon juice if the filling is too sweet for your preference.
3. Assemble and chill: pour the filling into the prepared crust, smooth the top, and refrigerate for at least 2 hours to set. For a firmer slice, chill longer. Slice and serve chilled.

I like to line the pie edge with two very thin lemon slices for a pretty finishing touch. This is optional and purely decorative, but it does make the pie feel a little more special.

The finished pie tasted just as I remembered. I hope this version honors Meme’s recipe and brings a little of her kitchen into your home.

More Bond family recipes

These recipes are family favorites passed down through the years and are perfect to try alongside the lemonade pie:

Meme’s Cherry Coke Jello Salad

Dad’s Captain Crunch Chicken Tenders

Fresh Strawberry Pie with Graham Cracker Crust

Dad’s Famous BBQ Baked Beans