Raspberry Lemonade Pie

Let Me Tell You Why I Love Making This Pie

Alright, so let me set the scene for you: it’s midsummer, my kitchen’s a bit too warm, and the only thing on my mind (besides air conditioning) is whipping up something that tastes like, well, pure sunshine. This Raspberry Lemonade Pie—oh man. I first made it after finding a wrinkly lemon in the fridge and a half-used bag of frozen raspberries I forgot about. It’s become my not-so-secret weapon when I want to show up to a BBQ with something that looks fancy but, honestly, doesn’t take much effort. My cousin once called it “the pie that vanished,” which is really just a polite way of saying she ate the last slice before anyone noticed. If I had a dollar for every time I made this on a whim… well, I could probably buy a lot more lemons.

Why I Keep Coming Back To This Recipe

I make this whenever I need a dessert that makes folks go, “Wait, you made this?” My family goes absolutely bonkers for it (especially when I sneak in a little extra lemon zest—don’t tell them). Sometimes, if I’m feeling a bit lazy, I’ll skip the fancy crust and just use store-bought graham crackers. It’s super forgiving, so if you mess up the measurements a bit, it’s not the end of the world. Actually, the one time I tried it with blackberries instead of raspberries? Still delicious, just… not quite as pretty. And if you’re worried about the color—yeah, it’s supposed to be wild pink. That’s half the fun!

What You’ll Need (And What You Can Get Away With)

• 1 1/2 cups graham cracker crumbs (sometimes I use digestive biscuits, because why not?)
• 1/3 cup melted butter (my gran always insisted on unsalted, but I think either works fine)
• 2 tablespoons sugar (optional—I forget it half the time and nobody complains)
• 1 1/2 cups fresh or frozen raspberries (don’t stress—frozen is great, especially when the fresh ones are silly expensive)
• 1 can (14oz) sweetened condensed milk (that thick, gloopy magic in a can)
• 1/2 cup lemon juice (bottled is okay in a pinch, but fresh definitely tastes better—if you’re feeling fancy, zest the lemons first)
• 8oz whipped topping (like Cool Whip—homemade whipped cream works too, but I usually can’t be bothered)
• Extra raspberries and lemon slices for topping (totally optional—my kids just pick them off anyway)

How I Actually Make This Pie (and Some Little Secrets)

1. Mix up the crust: Stir the graham cracker crumbs, melted butter, and sugar together in a bowl until it looks like wet sand (and maybe sneak a little taste—chef’s privilege). Press it into a 9-inch pie pan. If you don’t have one, I’ve used a cake tin before. No biggie. Stick it in the freezer while you do the filling. Or the fridge if your freezer is crammed, like mine usually is.
2. Make the raspberry puree: Toss your raspberries into a blender or food processor. Give it a good blitz. Sometimes I strain out the seeds, but honestly, most days I don’t bother. If you hate seeds, take the extra minute. (I once forgot and, woops, my aunt spent the whole meal picking seeds out of her teeth.)
3. Mix the filling: In a big bowl, combine the raspberry puree, condensed milk, and lemon juice. Stir until it’s pretty and smooth. This is the part where it might look a little weird—don’t panic! It comes together, I promise.
4. Fold in the whipped topping: Gently. Don’t mash it or get wild—just fold like you’re tucking in a baby. (Okay, maybe not that gently, but you get my drift.)
5. Pour and chill: Pour the filling into your chilled crust, smooth the top, and pop it in the fridge for at least 4 hours. Overnight is better if you have the patience. I, uh, rarely do.
6. Decorate and serve: Pile on some extra berries and lemon slices if you want. Or just slice and serve it as-is, which is how it usually goes in my house because the kids aren’t waiting around for photo ops.

Little Notes From My Kitchen (aka What I Learned the Hard Way)

• If you’re using frozen raspberries, let them thaw a bit or you’ll break your blender (don’t ask how I know this…)
• This pie can get a bit soft if left out too long on a hot day—so maybe don’t bring it to a picnic in July unless there’s a cooler handy
• Lemon zest on top looks pretty, but honestly, it tends to make the pie go a bit bitter if you overdo it
• I tried swapping in Greek yogurt for the condensed milk once. Never again. It was… interesting. Not good, just interesting.

Some Variations (And One Flop)

• Swap raspberries for strawberries or even mixed berries—works great, though the color is more “mystery berry” than pink
• I added a handful of white chocolate chips once. Not traditional, but oh wow, it was rich (maybe a bit too sweet for me, but the kids were thrilled)
• Tried making it with a shortbread crust. Tasted good, but fell apart like a sandcastle in a rainstorm

Stuff You Need (Or How I Make Do Without Half My Tools)

• 9-inch pie dish (but I’ve used an 8-inch cake tin in a pinch—just don’t fill it too high!)
• Blender or food processor, or even a potato masher if you’re feeling rustic
• Mixing bowls
• Rubber spatula (or, honestly, a big spoon works just fine)

How To Store It (Assuming It Lasts That Long…)

Wrap the pie in plastic wrap and keep it in the fridge. Should last 2, maybe 3 days if you’re really disciplined (though honestly, in my house it never lasts more than a day!) I don’t recommend freezing—tried it once and it went all icy and weird.

How I Like To Serve It (And a Family Quirk)

Straight from the fridge is best, in my opinion. Sometimes my eldest insists we top each slice with a scoop of vanilla ice cream—pretty wild, but I gotta admit, it’s not half bad. Oh, and if you happen to have a sprig of mint lying around, it makes you look like you’ve got your life together (even if you really don’t).

What I Wish I Knew Sooner (Pro Tips From Minor Fiascos)

• I once tried rushing the chill time—big mistake. The pie turned into a sad puddle. Now I try to make it the night before, even if it means battling for fridge space
• If you overmix the whipped topping, the filling loses its fluff. (I learned this after a late-night baking session—don’t bake tired!)
• Actually, I find it works better if you zest the lemon before cutting. I always forget and then end up cursing a little as I try to zest a squishy, juiced lemon. Learn from me!

FAQ—Yep, People Really Ask Me These

Can I use bottled lemon juice?

Yep, in a pinch! But I do think fresh gives it a brighter flavor. If you’re keen for shortcuts, though, go ahead.

Is there a way to make it less sweet?

Try using less sweetened condensed milk or swap in a tangier berry. Or, honestly, just eat smaller slices (easier said than done, right?).

Can I make this dairy-free?

Well, sort of. Coconut condensed milk and coconut whipped topping work, but the texture’s a bit different. Actually, here’s a coconut whipped cream recipe I’ve used before.

How do I get a neater slice?

Chill it really well and use a hot knife (dip in warm water, wipe between slices). Or just embrace the mess—tastes the same!

What do you do with leftover sweetened condensed milk?

Ha! Good question. Sometimes I just drizzle it on coffee (don’t judge). Or look up ideas—Serious Eats has a handy list.

So there you have it—my Raspberry Lemonade Pie in all its pink, tangy, slightly chaotic glory. If you try it, let me know! Or if you find a way to make it with fewer dishes to wash, please share, because that’s the real magic trick, isn’t it?

Oh, almost forgot—if you want to see what a store-bought version looks like, Pillsbury has a classic one. But honestly, homemade is just more fun (even if your kitchen looks like a raspberry crime scene after).

★★★★★ 4.70 from 146 ratings

Raspberry Lemonade Pie

yield: 8 servings

prep: 20 mins

cook: 0 mins

total: 50 mins

A refreshing and tangy no-bake dessert featuring a creamy raspberry lemonade filling in a buttery graham cracker crust, perfect for summer gatherings.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup frozen raspberry lemonade concentrate, thawed
• 1 cup fresh raspberries
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) container whipped topping, thawed
• 1 tablespoon lemon zest

Instructions

1. 1
   In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
2. 2
   In a large mixing bowl, beat the cream cheese until smooth. Add sweetened condensed milk and raspberry lemonade concentrate, and mix until well combined.
3. 3
   Gently fold in the whipped topping, lemon zest, and half of the fresh raspberries until evenly incorporated.
4. 4
   Pour the filling into the prepared crust and smooth the top with a spatula.
5. 5
   Refrigerate the pie for at least 4 hours, or until set. Garnish with remaining raspberries before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340 caloriescal

Protein: 5gg

Fat: 17gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 43gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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!!