Nana insists this 4 ingredient wonder is the reason grandpa married her. I whipped it up in 5 minutes yesterday and completely understand why.

This 4-Ingredient Creamy Lemonade Pie is the ultimate “emergency dessert”—it’s incredibly fast to assemble, requires zero oven time, and delivers a bright, sunshine-flavored punch. By using frozen lemonade concentrate, you get a much more intense citrus flavor than fresh juice alone could provide, while the sweetened condensed milk creates a silky, fudge-like texture that sets up beautifully in the fridge.

Creamy Lemonade Pie

Ingredients:

Directions:

Step 1: The Citrus Base: In a medium mixing bowl, stir together the sweetened condensed milk and the thawed lemonade concentrate. Whisk until the mixture is completely smooth and the yellow concentrate is fully incorporated into the milk.

Step 2: The “Cloud” Fold: Gently fold in the whipped topping using a spatula.

Tip: Don’t stir aggressively! You want to keep the air bubbles in the whipped topping so the pie stays light and mousse-like rather than becoming a dense puck. Fold until there are no white streaks left.

Step 3: The Fill: Spoon the creamy filling into your graham cracker crust. Use the back of a spoon to smooth it out to the edges, ensuring there are no air pockets.

Step 4: The Deep Chill: Refrigerate the pie for at least 4 hours.

Tip: If you want those “picture-perfect” clean slices, I highly recommend letting it set overnight. For an even more refreshing summer treat, you can actually pop this in the freezer for 2 hours before serving—it tastes just like a frozen lemonade stand treat!

Step 5: The Final Flourish: Slice and serve cold. A thin wheel of fresh lemon or a sprinkle of lemon zest on top right before serving adds a professional touch and a pop of color.