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Whipped Lemonade Cream Pie

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This no-bake whipped lemonade cream pie is a light, zesty, and refreshing summer dessert with a creamy, mousse-like lemon filling and a buttery graham cracker crust. It comes together quickly and is perfect for any occasion, from cookouts to weeknight treats.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full crackers, crushed)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup freshly squeezed lemon juice (about 3–4 large lemons)
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • Extra whipped cream or whipped topping (for garnish, optional)
  • Lemon slices or curls (for garnish, optional)
  • Fresh mint leaves (for garnish, optional)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt.
  2. Stir in melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Freeze the crust while preparing the filling.
  4. In a large, cold bowl, beat heavy whipping cream with powdered sugar until stiff peaks form (about 3-4 minutes). Do not overwhip. Set aside in the fridge.
  5. In a separate large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
  6. Gently fold the whipped cream into the lemonade mixture in two additions using a rubber spatula. Fold until just combined and no streaks remain.
  7. Pour the whipped lemonade filling into the chilled graham cracker crust and smooth the top.
  8. Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until set.
  9. Before serving, garnish with extra whipped cream, lemon slices, and mint if desired. Slice with a hot, dry knife for clean edges.

Notes

For a gluten-free version, use gluten-free graham crackers. For dairy-free, substitute coconut condensed milk and coconut cream. Chill the pie for at least 4 hours for best results. Taste the filling before assembling to adjust tartness or sweetness. Garnish just before serving for the freshest look.

Nutrition

Keywords: whipped lemonade cream pie, no-bake pie, summer dessert, lemon pie, easy dessert, graham cracker crust, creamy pie, lemon dessert, mousse pie, refreshing dessert

Find it online: https://tastypierecipes.com/whipped-lemonade-cream-pie-recipe-easy-light-summer-dessert/