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
Servings8

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:

  1. In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter until well combined.
  2. 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:

  1. In a large bowl beat together the cream cheese and condensed milk until smooth.
  2. Beat in the thawed lemonade concentrate.
  3. Fold in the whipped topping and food coloring, whisking if necessary to remove any lumps.

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  4. 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.

Recipe Notes

NOTE:  Cooking time listed is actually time for the pie to chill.