No-Bake Raspberry Lemonade Pie

Why You’ll Love This No-Bake Raspberry Lemonade Pie

• No oven required
• Make it the night before, and it’s ready when you need it
• Real raspberry and lemon flavor in every bite
• Light, creamy filling
• Uses a simple homemade graham cracker crust with no rolling and no fuss
• Gorgeous enough to bring to a cookout or summer gathering

Jill’s Top Tips

• Strain the raspberry puree through a fine mesh sieve. It takes an extra two minutes and it’s worth it. The filling stays smooth and creamy instead of seedy.
• Fold the whipped cream in gently. Stirring it in will deflate all the air you just whipped in, and the filling will be denser for it.
• Chill overnight if you can. Six hours is the minimum, but overnight gives you the cleanest slices and the best texture. You can pop it in the freezer 30 minutes before serving to get the cleanest slices.
• Use fresh lemon juice. It’s the difference between a filling that tastes bright and one that tastes flat.
• Fold the fresh raspberries in last and just until combined so they stay whole and don’t bleed too much into the filling.

Recipe Notes

Graham Cracker Crust

Nothing complicated here. Graham cracker crumbs, melted butter, and a little brown sugar get pressed right into the pan. The brown sugar adds a subtle depth that plain sugar doesn’t.

Raspberry Lemonade Filling

• Frozen raspberries – Thaw them completely and save every bit of the juice. That juice is packed with flavor and goes right into the puree.
• Sweetened condensed milk – This is what sets the filling. It gives the pie its creamy, rich base without any baking or eggs. DO NOT grab evaporated milk.
• Fresh lemon juice and lemon zest – Fresh makes a real difference here. Bottled juice won’t give you that bright, clean lemon flavor that makes this taste like actual lemonade.
• Fresh raspberries – Folded in at the end for little bursts of fruit in every slice.
• Heavy whipping cream – Whipped to stiff peaks and folded into the filling to keep everything light and airy.

See the recipe card below for a complete list of ingredients and measurements.

How to make No-Bake Raspberry Lemonade Pie

Step 1: Add the graham crackers and brown sugar to a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again until the mixture resembles wet sand and holds together when pressed between your fingers.

Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust for 30 minutes, or freeze for 15 minutes, while you prepare the filling.

Step 3: Blend the thawed raspberries until smooth, then press the puree through a fine-mesh sieve to remove the seeds. Measure ¾ cup of the strained puree and whisk it together with the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.

Step 4: Gently fold the homemade whipped cream into the raspberry mixture until no white streaks remain. Carefully fold in the fresh raspberries, then spoon the filling into the prepared crust.

Variations

• Strawberry lemonade version – Swap the raspberries for frozen strawberries and follow the same method. You won’t have to worry about the seeds for this version.
• Lime instead of lemon – Use fresh lime juice and zest for a raspberry lime twist.
• Store-bought crust – A pre-made graham cracker crust works fine if you want to skip that step.
• Blueberry version – My blueberry puree is a great swap for the raspberry puree if you want to change things up.

What to Serve with Raspberry Lemonade Pie

This pie is a full dessert on its own, but if you’re putting together a summer spread, it pairs beautifully with something light and refreshing alongside it.

A pitcher of fresh squeezed lemonade on the table is a natural match and keeps the whole meal feeling summery. You can also browse the full collection of dessert recipes for more easy make-ahead ideas that work just as well for gatherings.

If you’re hosting and want a fun cocktail to go with it, my blueberry lemonade vodka cocktail is proof that the lemon and berry combo is always a crowd-pleaser.