Cream Cheese Lemonade Pie
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!
Servings: 8 servings
Calories: 380kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Pie Plate
Ingredients
For the Pie Crust
- 2.5 cups Graham cracker crumbs
- ⅓ cup Sugar
- ⅔ cup Butter, melted
For the Creamy Pie Filling
- 1 can (5 oz) Evaporated milk
- 1 box (3.4 oz) Instant lemon pudding mix
- 2 packages (8 oz) Cream cheese, softened
- ¾ cup Frozen lemonade concentrate
Instructions
- 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.
Notes
Serve chilled and garnish with whipped cream or lemon slices for an extra special touch.
Nutrition
Calories: 380kcal | Fat: 22g