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Poppy Seed Lemon Pie

Finish off a summer meal with the fresh-squeezed flavor of pretty Poppy Seed Lemon Pie from our Test Kitchen. Guests will love this tangy, light and refreshing finale to dinner…and never guess how simple it is to prepare. For added convenience, make it ahead of time and tuck in the fridge…then you can both chill out until serving!
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6-8 servings


  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 tablespoon poppy seeds
  • 10 to 12 drops yellow food coloring, optional


  • In a large bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust.
  • Add poppy seeds and food coloring if desired to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped topping. Refrigerate until serving.
Nutrition Facts
1 piece: 371 calories, 15g fat (9g saturated fat), 17mg cholesterol, 185mg sodium, 53g carbohydrate (45g sugars, 0 fiber), 5g protein.

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  • DragonSlayersRosebud
    Feb 20, 2014

    Easy to make, if you do not have lemonade concentrate, you can substitute a 1/2 cup lemon juice and mix with sweetened condensed milk and continue with recipe. This dessert is light and airy and complimentary with any meal.

  • pinot
    Nov 26, 2012

    Easy to make and everyone loved it! I used a regular baked pastry pie shell instead of the graham crust.

  • dharriso
    Nov 5, 2012

    No comment left

  • dolcevita
    Oct 24, 2011

    No comment left

  • heidisilvan
    Apr 5, 2008

    looks very tastey.