Hey y'all! If you're looking for a dessert that's as refreshing as it is irresistible, this Raspberry Lemonade Pie is for you. With its creamy, tangy filling packed with fresh raspberry flavor and a buttery graham cracker crust, it's the ultimate treat for picnics, BBQs, or just a sunny afternoon. It's so easy to whip up, and your friends and family will be begging for seconds. Let's get cooking!
Why You'll Love This Raspberry Lemonade Pie
- Quick, no-bake recipe that comes together in just 15 minutes of prep.
- Perfect blend of tart lemon and sweet, juicy raspberries for a flavor explosion.
- Creamy texture with a delicious, buttery graham cracker crust.
- Light, refreshing, and ideal for summer parties and potlucks.
- Easy to make ahead and store for hassle-free entertaining.
Ingredients for Raspberry Lemonade Pie
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup fresh raspberries (plus extra for garnish)
- 14 ounces sweetened condensed milk
- ½ cup frozen raspberry lemonade concentrate, thawed
- 8 ounces cream cheese, softened
- 8 ounces whipped topping (like Cool Whip), thawed
- 1 tablespoon lemon zest
- Fresh mint leaves (optional, for garnish)
How to Make Raspberry Lemonade Pie
Step 1: Prepare the Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Set aside in the freezer while you prepare the filling.
Step 2: Blend the Raspberry Lemonade Pie Filling
- In a blender or food processor, puree 1 cup of fresh raspberries until smooth. Strain through a fine-mesh sieve to remove seeds (optional for a smoother filling).
- In a large mixing bowl, beat the softened cream cheese until light and fluffy.
- Add the sweetened condensed milk, raspberry puree, thawed lemonade concentrate, and lemon zest. Beat until smooth and well combined.
Step 3: Fold and Assemble
- Gently fold in the thawed whipped topping until no streaks remain.
- Pour the filling into the prepared graham cracker crust. Smooth the top with a spatula.
Step 4: Chill and Serve
- Refrigerate the Raspberry Lemonade Pie for at least 4 hours or until set (overnight is even better for easy slicing).
- Before serving, garnish with extra fresh raspberries and mint leaves if desired.
Notes for the Perfect Raspberry Lemonade Pie
- If you prefer a sweeter filling, add 1-2 tablespoons of powdered sugar to taste.
- For best results, use full-fat cream cheese for a creamier texture. For more pie tips, check out this no-bake guide.
- Frozen raspberries can be used if fresh are unavailable—just thaw and drain before pureeing.
Raspberry Lemonade Pie Variations
- Strawberry Lemonade Pie: Substitute fresh strawberries for raspberries.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Mini Pies: Prepare the recipe in individual tart pans for adorable, single-serve desserts.
Required Equipment for Raspberry Lemonade Pie
- 9-inch pie dish
- Mixing bowls
- Hand mixer or stand mixer
- Blender or food processor
- Spatula
- Measuring cups and spoons
Raspberry Lemonade Pie Storage Instructions
Store any leftover pie covered tightly in the refrigerator for up to 4 days. For longer storage, you can freeze slices for up to 1 month; simply thaw in the refrigerator for several hours before serving. Avoid leaving the pie at room temperature for more than 2 hours to maintain freshness and food safety (see cold storage guidelines).
Serving Suggestions & Pairings for Raspberry Lemonade Pie
- Serve chilled with extra fresh raspberries and a sprig of mint for a pop of color.
- Pair with iced tea, lemonade, or a glass of sparkling wine for a festive summer vibe.
- For a decadent touch, drizzle with a raspberry coulis or white chocolate sauce.
Pro Tips for the Best Raspberry Lemonade Pie
- Let the pie set overnight for cleaner slices and maximum flavor melding.
- Use a hot, dry knife to slice for neat, bakery-style presentation.
- Want to boost the citrus flavor? Double up on zest or add a tablespoon of fresh lemon juice. For more citrus tips, visit Bon Appétit.
Raspberry Lemonade Pie FAQ
- Can I make Raspberry Lemonade Pie ahead of time?
- Absolutely! This pie is perfect for making a day in advance; just keep it chilled until ready to serve.
- Can I use bottled lemon juice instead of lemonade concentrate?
- You can, but the concentrate adds sweetness and a stronger lemon flavor. If substituting, add ¼ cup fresh lemon juice and adjust sugar to taste.
- What if I don't have whipped topping?
- You can use homemade whipped cream (about 2 cups whipped) in place of store-bought topping for a fresher taste.
Prep Time: 15 minutes | Total Time: 4 hours 15 minutes (includes chilling)
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 package (3 oz) raspberry flavored gelatin
- ½ cup boiling water
- 1 can (14 oz) sweetened condensed milk
- ½ cup frozen lemonade concentrate, thawed
- 1 ½ cups fresh raspberries
- 1 container (8 oz) whipped topping, thawed
Instructions
-
1In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
-
2In a separate bowl, dissolve raspberry gelatin in boiling water. Stir until completely dissolved and let cool to room temperature.
-
3In a large bowl, whisk together the sweetened condensed milk and lemonade concentrate until smooth. Stir in the cooled gelatin mixture.
-
4Gently fold in the whipped topping and fresh raspberries until evenly combined.
-
5Pour the filling into the prepared crust. Refrigerate for at least 2 hours, or until set. Garnish with additional raspberries if desired before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!