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Raspberry Lemonade Pie
Raspberry Lemonade Pie is an absolutely delicious cool and creamy summer treat! This no-bake lemonade pie is easy to fix with only a few ingredients and topped with fresh raspberries making it as gorgeous as it is tasty!
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
5
minutes
minutes
Servings
8
Author
Nichole
Ingredients
GRAHAM CRACKER CRUST:
1 1/2
Cups
Graham Cracker Crumbs
9-10 full graham cracker sheets
1/4
Cup
Granulated Sugar
6
Tablespoons
Butter
Melted
PIE FILLING:
3/4
Cup
Raspberry Lemonade Concentrate
Thawed
8
Ounces
Cream Cheese
Softened
1
14 Ounce Can Sweetened Condensed Milk
8
Ounces
Frozen Whipped Topping
Thawed
Raspberries for topping
Instructions
FOR THE CRUST:
In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Pour the crust mixture into a 9-inch pie plate and press down firmly to the bottom and sides with the back of a measuring cup.
FOR THE PIE:
In a large bowl beat together the cream cheese and condensed milk until smooth.
Beat in the thawed lemonade concentrate.
Fold in the whipped topping and food coloring, whisking if necessary to remove any lumps.
Pour the filling into the prepared crust. Freeze the pie for 1 hour until soft set and top with raspberries. Freeze for one more hour before serving.
Notes
NOTE: Cooking time listed is actually time for the pie to chill.