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Cool down with a slice of this no-bake Cream Cheese Lemonade Pie, the perfect sweet and tangy treat for those hot summer days. With its creamy lemon filling and crunchy graham cracker crust, it’s a refreshing dessert that’s sure to please!
Ingredients
For the Pie Crust:
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or use a 9-inch pre-made graham cracker crust for an even easier option
For the Creamy Pie Filling:
- 1 (5 oz) can evaporated milk
- 1 (3.4 oz) box of instant lemon pudding mix
- 2 (8 oz) packages of cream cheese, softened
- ¾ cup frozen lemonade concentrate
Directions
- Prepare the Pie Crust:
- If making the crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a medium mixing bowl until well combined.
- Press the mixture into a deep-dish pie plate, covering the bottom and the sides evenly.
- Bake at 350°F (175°C) for 10-12 minutes, then remove from the oven and allow to cool completely. (Skip this step if using a pre-made crust.)
- Make the Creamy Pie Filling:
- In a small mixing bowl, beat together the evaporated milk and instant lemon pudding mix with an electric mixer on medium speed for 2 minutes, until the mixture thickens.
- In a separate medium mixing bowl, beat the cream cheese until light and fluffy, approximately 3 minutes.
- Gradually beat in the frozen lemonade concentrate, followed by the thickened pudding mixture, until well combined.
- Assemble the Pie:
- Spoon the creamy filling into the cooled graham cracker crust, smoothing out the top to create an even layer.
- Cover the pie and refrigerate for at least 4 hours to allow it to set.
Serve this Cream Cheese Lemonade Pie chilled, garnished with whipped cream or lemon slices for an extra special touch. It’s the perfect easy-to-make dessert that’s bursting with the bright flavors of lemon and cream cheese!
