Limeade Pie

Limeade Pie

Melissa Harrison 0

"This is a really cool pie for hot summer months."

Ingredients {{adjustedServings}} servings 461 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.
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Reviews 18

  1. 23 Ratings

Flower Fan

Delicious! I made it as written... except I added one softened 8 oz. cream cheese. I was then able to make 2 pies. One 9 inch w/ home made crust and one 9 inch store bought crust (that I happened to have on hand!) One note of caution for those using store bought crusts. Even though they say 9 inches, I have found that these have a much smaller 'filling' capacity than if you make your own in a 9 inch pan. As a result, you may end up with more filling than crust - and, a much smaller pie/serving amount. I was even able to fit the entire 9 inch store bought crust into my 9 inch oven pan (and still had room in it). I also had a leftover lime (from some coronas over the weekend!) that I took and thinly sliced and used as a garnish over the pies. Hope this is helpful to everyone!


I agree that this is much too sweet/strong this way. I've been making a similar pie for years, but I add an 8 oz pkg of softened cream cheese. Works just as well with lemonade concentrate also.


This was a super easy, tasty dessert. The only reason I did not give it 5 stars was because it was a little too sweet for me. The texture of this frozen pie is very nice. It doesn't freeze up as hard as other recipes I have made before. It stays somewhat soft, which I appreciated. I always toast graham cracker crusts in the oven at 400 degrees for about 8 minutes to make them taste fresher. I also made this recipe using frozen raspberry lemonade concentrate instead and mixed in a few frozen raspberries. That was also quite nice.