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!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

Step 3

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.

Step 4

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.

Step 5

In a large mixing bowl, whisk together the thawed raspberry lemonade concentrate and sweetened condensed milk until smooth and well combined.

Step 6

In a separate bowl, beat the heavy whipping cream with a hand or stand mixer on high speed until stiff peaks form.

Step 7

Gently fold the whipped cream into the lemonade mixture in three batches, being careful not to deflate the cream.

Step 8

Pour the filling into the cooled crust, smoothing the top with a spatula.

Step 9

Cover the pie with plastic wrap and refrigerate for at least 6 hours, or overnight, until the filling is fully set.

Step 10

Before serving, garnish the pie with fresh raspberries and a sprinkle of lemon zest, if desired.

Step 11

Slice and serve chilled.

Nutrition Facts

Serving size	(1407.8g)

Amount per serving	% Daily Value*
Calories	3965.9

Total Fat 202.4g	0%
Saturated Fat 118.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 560.9mg	0%
Sodium 1683.7mg	0%
Total Carbohydrate 480.8g	0%
Dietary Fiber 20.6g	0%
Total Sugars 373.3g
Protein 46.2g	0%

Vitamin D 31.8IU	0%
Calcium 1323.5mg	0%
Iron 8.9mg	0%
Potassium 2289.5mg	0%

*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.

Source of Calories

Fat: 46.4%

Protein: 4.7%

Carbs: 48.9%