No-Bake Summer Dessert (Printable Format)
Creamy, tangy no-bake pie with just 4 ingredients. Perfect summer dessert that's refreshing and easy to make!
# What You'll Gather:
→ Crust
01 -
1 (9-inch) graham cracker crust
→ Filling
02 -
1 (14 oz) can sweetened condensed milk
03 -
1 (8 oz) container frozen whipped topping, thawed
04 -
1/2 cup frozen lemonade concentrate, thawed
05 -
1 tablespoon fresh lemon zest (optional but recommended)
# Step-by-Step Instructions:
01 -
In a large bowl, whisk together that sweetened condensed milk and lemonade concentrate until they're perfectly blended. This is where the tangy-sweet magic happens!
02 -
Gently fold in the thawed whipped topping with a large spoon, being careful not to overmix. You want to keep all that airiness intact for the creamiest pie ever!
03 -
If you're using lemon zest (and you really should - it adds such bright flavor!), gently stir it in now. Just a light fold to distribute it evenly.
04 -
Pour this dreamy lemon mixture into your graham cracker crust and spread it evenly with a spatula. Make sure it reaches all the edges for that perfect slice every time.
05 -
Pop it in the fridge for at least 4 hours, though overnight is even better. This gives it time to set up into that perfect creamy texture that makes this pie so irresistible.
06 -
When you're ready to serve, garnish with a sprinkle of lemon zest or thin lemon slices. Cut into slices and watch everyone's face light up with that first tangy-sweet bite!
# Important Tips:
01 -
This no-bake pie is perfect for hot summer days when you don't want to heat up the kitchen.
02 -
For an even firmer texture, freeze the pie for 1-2 hours before serving - it's like a creamy lemon sorbet!
03 -
Try using pink lemonade concentrate for a pretty pink color and slightly different flavor.
04 -
Fresh berries make a beautiful and delicious garnish - try strawberries, blueberries, or raspberries.
05 -
This pie keeps well covered in the fridge for up to 3 days.