Description

Cream Cheese Lemonade Pie is a refreshing no-bake dessert that combines the tanginess of lemonade with the creamy texture of cream cheese in a sweet graham cracker crust. Perfect for summer gatherings, this easy-to-make pie requires minimal prep and chilling time and can be served chilled or frozen.

Ingredients

Crust

1 (9-inch) graham cracker crust

Filling

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
¾ cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest (optional)
1 (8-ounce) container whipped topping, thawed

Garnish (optional)

Whipped cream
Lemon slices

Cook Mode Prevent your screen from going dark

Instructions

Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
Add sweetened condensed milk: Mix in the sweetened condensed milk, continuing to beat until the mixture is well combined and smooth.
Incorporate lemonade and zest: Stir in the thawed lemonade concentrate and lemon zest, blending until the filling becomes smooth and slightly thickened.
Fold in whipped topping: Gently fold the whipped topping into the lemon mixture until fully incorporated, preserving the light texture.
Fill the crust: Pour the filling into the graham cracker crust, smoothing the top evenly with a spatula.
Chill the pie: Refrigerate the pie for at least 4 hours or until fully set.
Garnish and serve: Before serving, optionally top the pie with whipped cream and lemon slices for a decorative and flavorful finish.

Notes

For a stronger lemon flavor, add a few drops of lemon extract or extra lemon zest.
This pie can also be frozen and served as a frozen dessert for a refreshing twist.
Using a homemade graham cracker crust can enhance the flavor and texture of the pie.