Cream Cheese Lemonade Pie
A refreshing and creamy dessert that combines the tangy flavor of lemonade with a rich cream cheese filling, all nestled in a buttery graham cracker crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Pie Plate
Ingredients
Ingredients
- 1 can (5 oz) Evaporated Milk
- 1 box (3.4 oz) Instant Lemon Pudding Mix
- 2 packages (8 oz each) Cream Cheese, softened
- 3/4 cup Frozen Lemonade Concentrate, thawed
- 2 2/3 cups Graham Cracker Crumbs
- 1/3 cup Sugar
- 1/2 cup Butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Whisk until evenly coated. Press into the bottom and sides of a deep-dish pie plate.
- Bake the crust for 10 to 12 minutes until lightly golden. Remove and let cool completely.
- In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on low speed for about 2 minutes until thick.
- In another bowl, beat the softened cream cheese until light and fluffy, about 3 minutes.
- Gradually add the thawed lemonade concentrate to the cream cheese, mixing slowly to maintain thickness.
- Combine the pudding mixture into the cream cheese mixture gradually, beating well until smooth.
- Pour the lemon filling into the cooled graham cracker crust, spreading evenly.
- Cover loosely and refrigerate for at least 4 hours or overnight to set.
- Before serving, add toppings like whipped cream, lemon slices, or fresh berries.
Notes
For the creamiest filling, ensure cream cheese is fully softened. Chill time is essential for setting.