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TOP Reviews:

THis is SO GOOD!!! My mom saw a picture of a lemonade pie (she is suffering with cancer) So I came to my favorite place to find a recipe. So glad I did! Very simple, and very very good! However don’t make the mistake I did, I used a mixer for my “trial” pie and a mixer simply will not work, Follow the recipe directions and use the blender, makes all the difference. THanks so much for sharing. Mom loved this, and she can eat so little these days, it just made her day. WIll make over and over again!

This was such a quick & easy recipe & really good! I’m wondering, though, if I was supposed to freeze the pie because I put it in the refrigerator for about 4 hours and it still wasn’t quite firm enough. My husband, who is super-picky and normally only likes chocolate desserts & hates cheesecake, loved this! (I didn’t tell him about the cream cheese in the recipe!) I’ll definitely make this one again!

Very good recipe. I lightened it up using light cream cheese and light sweetened condensed milk. I also like to change it up a little by adding 3T raspberry preserves to make “Raspberry Lemonade Pie”

I used limeade concentrate instead of the lemonade, and both my fiance and I loved it. Very yummy. I still have some concentrate left over, so I’m planning on making two more. Next time I will use the lower fat versions of everything except the crust and concentrate to help make it lighter, since it has enough flavor and sweetness from the limeade. Thanks for the recipe!

This recipe is yummy & refreshing! Great for spring or summer! Just to let you know…this recipe will make enough for two 9-inch pies, or one 10-inch (but with the 10-inch, you’ll probably still have some left over). I had a LOT left over after trying to fill just one 9-inch pie shell as the recipe suggests. Also–the lemonade concentrate comes in 12-oz. cans, so–if you double everything else in the recipe(except the lemonade) you can make 4 pies! I just re-froze the unused portion of the lemonade to use another day!


For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch


Preheat over to 350°
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.

From: allrecipes.com