No-Bake Lemonade Pie

by

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For Garnish (optional):

  • Lemon zest
  • Whipped cream
  • Fresh mint leaves

Directions

Preparing the Crust

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). (This step is optional if you prefer a no-bake crust. For a firmer crust, bake it for 10 minutes.)
  2. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles coarse crumbs.
  3. Press into the Pan: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
  4. Bake (Optional): If baking, bake the crust for 10 minutes, then allow it to cool completely before adding the filling. If you prefer a no-bake crust, skip this step and refrigerate the crust while preparing the filling.

Making the Filling

  1. Combine Filling Ingredients: In a large bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and well combined.
  2. Whip the Cream: In a separate bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
  3. Fold Together: Gently fold the whipped cream into the lemon mixture until fully incorporated.
  4. Pour and Chill: Pour the filling into the prepared crust, spreading it evenly with a spatula.
  5. Chill: Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.

Garnishing the Pie (Optional)

  1. Add Garnishes: Before serving, garnish the pie with lemon zest, whipped cream, and fresh mint leaves if desired.

Kitchen Equipment Needed

  • 9-inch pie pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer or stand mixer
  • Spatula
  • Measuring cups and spoons

Tips and Shortcuts

  • Fresh Lemon Juice: Use fresh lemon juice for the best flavor. Bottled lemon juice can be used in a pinch but may not have the same vibrant taste.
  • Make-Ahead: This pie is perfect for making ahead of time. Prepare it a day or two before serving for a convenient dessert option.
  • Crust Options: For a twist, try using a chocolate graham cracker crust or a crushed Oreo crust.

Variations

  • Berry Lemonade Pie: Swirl in some fresh or frozen berries into the filling for a fruity twist.
  • Key Lime Pie Variation: Substitute lime juice for lemon juice to make a Key Lime version of this pie.
  • Frozen Lemonade Pie: Freeze the pie for a few hours to make a frozen treat. Allow it to thaw for about 10 minutes before serving for easier slicing.

How to Store Leftovers

Store any leftover pie in an airtight container in the refrigerator for up to 5 days. If you have a frozen pie, cover it with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

Food and Drink Pairings

No-Bake Lemonade Pie pairs beautifully with a refreshing glass of iced tea or lemonade. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Leave a Comment