Can I use regular lemonade instead of raspberry lemonade?

Absolutely! Regular lemonade concentrate works perfectly in this recipe. Your pie will have a more traditional yellow color (unless you add food coloring), but the refreshing tangy-sweet flavor will still shine through. You might want to add a bit more sugar if you prefer a sweeter pie.

Can I make this pie without food coloring?

Yes, the food coloring is purely for aesthetic purposes. If you use raspberry lemonade concentrate, your pie will naturally have a light pink hue, though not as vibrant. If you use regular lemonade, your pie will have a pale yellow color, which is equally appetizing!

Is there a substitute for Cool Whip?

While Cool Whip provides stability, you can substitute freshly whipped cream that's been beaten with 2 tablespoons of powdered sugar until stiff peaks form. However, be aware that the pie won't hold up as long in the refrigerator and isn't suitable for freezing with this substitution.

Can I make this pie with a different crust?

Definitely! This versatile filling works beautifully with many crust options. Try a vanilla wafer crust, shortbread cookie crust, or even a pre-made graham cracker crust from the store if you're short on time. For a fun twist, a pretzel crust adds a sweet-salty dimension that complements the tangy filling wonderfully.

No-Bake Pink Lemonade Pie Recipe

Name: No-Bake Pink Lemonade Pie Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 and ½ cups finely ground graham crackers (about 10 full sheets); ⅓ cup granulated sugar; 6 tablespoons butter, melted; 1 can sweetened condensed milk (14 oz.); 1/2 cup frozen raspberry lemonade concentrate, partially thawed; ½ teaspoon vanilla extract; 1 tablespoon granulated sugar; 5 to 6 drops red food coloring; 1 8 oz. container Cool Whip

This No-Bake Pink Lemonade Pie is a refreshing summer dream come true! With its vibrant pink color, tangy-sweet flavor, and creamy texture, this dessert strikes the perfect balance between tart and sweet. The best part? You can whip it up in just 20 minutes, then let your refrigerator do the rest of the work. It’s the ideal dessert for hot days when you don’t want to turn on the oven!

Why You’ll Love This Recipe

No Baking Required: Perfect for hot summer days when the last thing you want to do is turn on your oven.
Quick Prep: Takes just 20 minutes of hands-on time before chilling does the rest!
Make-Ahead Friendly: Prepare this pie a day in advance for gatherings or last-minute dessert cravings.
Crowd-Pleaser: The pretty pink color and familiar lemonade flavor appeals to both kids and adults alike.
Versatile: Works wonderfully as a chilled pie or can be frozen for a more ice-cream-like consistency.

Ingredients You’ll Need

For the Crust:

Graham Crackers: Creates the perfect sweet, slightly nutty base that complements the tangy filling. Make sure they’re finely ground for the best texture.
Granulated Sugar: Adds sweetness and helps bind the crust together. Don’t skip this—it’s what gives the crust its structure.
Butter: Acts as the glue that holds your crust together. Make sure it’s completely melted for easy mixing.

For the Filling:

Sweetened Condensed Milk: This magic ingredient provides sweetness and creates the creamy, luscious base for your filling.
Frozen Raspberry Lemonade Concentrate: The star of the show! Gives that perfect tart-sweet flavor and beautiful pink color. Make sure it’s partially thawed so it blends smoothly.
Vanilla Extract: Adds depth of flavor and balances the tartness of the lemonade.
Granulated Sugar: Just a touch to enhance the sweetness without overpowering the tangy lemonade flavor.
Red Food Coloring: Creates that eye-catching pink color. Totally optional if you prefer to avoid food coloring.
Cool Whip: Makes the filling light, fluffy and cloud-like. Don’t substitute with regular whipped cream unless you’re serving immediately.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Lemonade Swap: Use regular lemonade concentrate for a traditional yellow pie, or try pink lemonade for a slightly different flavor profile.
Berry Boost: Fold in some fresh raspberries or strawberries for texture and an extra burst of flavor.
Citrus Twist: Add a teaspoon of lemon or lime zest to the filling for more intense citrus notes.
Cookie Crust: Swap graham crackers for vanilla wafers or shortbread cookies for a different flavor foundation.
Garnish Options: Top with fresh berries, lemon slices, mint leaves, or a sprinkle of graham cracker crumbs before serving.

How to Make No-Bake Pink Lemonade Pie

Step 1: Prepare the Crust

In a medium bowl, combine the finely ground graham crackers, sugar, and melted butter. Mix until everything is well incorporated and resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Pop it in the refrigerator while you make the filling.

Step 2: Create the Filling

In a large bowl, combine the sweetened condensed milk, partially thawed raspberry lemonade concentrate, vanilla, sugar, and food coloring. Mix until everything is well incorporated and you have a smooth, pink mixture.

Step 3: Add Lightness

Gently fold in the Cool Whip, being careful not to deflate the mixture. You want to maintain as much air as possible for that light, fluffy texture. Continue folding until no white streaks remain and you have a uniform pink filling.

Step 4: Fill and Chill

Pour the pink filling into your chilled graham cracker crust and smooth the top with a spatula. Place the pie in the refrigerator for 6-8 hours, or preferably overnight. This resting time allows the filling to set properly and the flavors to meld together beautifully.

Pro Tips for Making the Recipe

Cold Equipment: Chill your mixing bowl and beaters before making the filling for maximum fluffiness.
Perfect Crust: Use the bottom of a measuring cup to press the graham cracker mixture firmly into the pie plate for an even crust.
Gentle Folding: When incorporating the Cool Whip, use a folding motion rather than stirring to maintain airiness.
Clean Slices: Dip your knife in hot water and wipe clean between cuts for picture-perfect slices.
Thawing Trick: Let the lemonade concentrate thaw just enough to be scoopable but not completely liquid for the best texture and flavor.

How to Serve

This pink lemonade pie is incredibly versatile when it comes to serving options:

Summer Gatherings

Serve chilled slices with fresh berries on top for a refreshing end to a barbecue or picnic.

Elegant Dessert

Pipe small rosettes of whipped cream around the edge and garnish with thin lemon slices and mint leaves for a more sophisticated presentation.

Kid-Friendly Fun

Cut into smaller slices and let kids add their own toppings from a “pie bar” with sprinkles, berries, and whipped cream.

Make Ahead and Storage

Make Ahead

This pie is perfect for preparing 1-2 days before you need it. The flavor actually improves after sitting overnight!

Storing Leftovers

Cover any leftover pie tightly with plastic wrap and refrigerate for up to 5 days. The crust may soften slightly but will still taste delicious.

Freezing

For a frozen treat, place the prepared pie in the freezer for 4-6 hours until firm. Cover tightly with plastic wrap and aluminum foil. Frozen pie will keep for up to 1 month.

Serving from Frozen

Let the frozen pie sit at room temperature for about 10-15 minutes before slicing and serving for that perfect ice cream pie texture.

FAQs]

Can I use regular lemonade instead of raspberry lemonade?

Absolutely! Regular lemonade concentrate works perfectly in this recipe. Your pie will have a more traditional yellow color (unless you add food coloring), but the refreshing tangy-sweet flavor will still shine through. You might want to add a bit more sugar if you prefer a sweeter pie.
Can I make this pie without food coloring?

Yes, the food coloring is purely for aesthetic purposes. If you use raspberry lemonade concentrate, your pie will naturally have a light pink hue, though not as vibrant. If you use regular lemonade, your pie will have a pale yellow color, which is equally appetizing!
Is there a substitute for Cool Whip?

While Cool Whip provides stability, you can substitute freshly whipped cream that’s been beaten with 2 tablespoons of powdered sugar until stiff peaks form. However, be aware that the pie won’t hold up as long in the refrigerator and isn’t suitable for freezing with this substitution.
Can I make this pie with a different crust?

Definitely! This versatile filling works beautifully with many crust options. Try a vanilla wafer crust, shortbread cookie crust, or even a pre-made graham cracker crust from the store if you’re short on time. For a fun twist, a pretzel crust adds a sweet-salty dimension that complements the tangy filling wonderfully.

Final Thoughts

This No-Bake Pink Lemonade Pie is summer in dessert form! It combines the nostalgic flavor of pink lemonade with the creamy comfort of pie in a way that’s sure to bring smiles to everyone at your table. Whether you’re looking for an easy make-ahead dessert for entertaining or a refreshing treat to cool down on a hot day, this pie delivers on all fronts. The vibrant color, tangy-sweet flavor, and incredibly creamy texture make it an instant classic that you’ll come back to again and again!