Lemonade Raspberry Pie
Bright, refreshing, and irresistibly creamy, this Lemonade Raspberry Pie is the ultimate summer dessert that will have everyone coming back for seconds! Featuring a buttery graham cracker crust baked to golden perfection, this no-bake filling combines tangy frozen raspberry lemonade concentrate with luscious sweetened condensed milk and pillowy whipped cream for a silky, melt-in-your-mouth texture. Topped with vibrant fresh raspberries and a hint of lemon zest, this pie strikes the perfect balance between sweet and tart. With minimal prep time and a stunning presentation, it's an effortless crowd-pleaser ideal for barbecues, picnics, or any sunny day treat. Serve it chilled to experience the ultimate burst of citrusy delight!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 1 cup Frozen raspberry lemonade concentrate (thawed)
- 14 ounces Sweetened condensed milk
- 1 cup Heavy whipping cream
- 1 cup Fresh raspberries (for garnish)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press it down tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and fragrant. Remove from the oven and let cool completely.
In a large mixing bowl, whisk together the thawed raspberry lemonade concentrate and sweetened condensed milk until smooth and well combined.
In a separate bowl, beat the heavy whipping cream with a hand or stand mixer on high speed until stiff peaks form.
Gently fold the whipped cream into the lemonade mixture in three batches, being careful not to deflate the cream.
Pour the filling into the cooled crust, smoothing the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 6 hours, or overnight, until the filling is fully set.
Before serving, garnish the pie with fresh raspberries and a sprinkle of lemon zest, if desired.
Slice and serve chilled.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 46.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
