Description

This creamy, tangy no-bake lemonade pie combines cream cheese, frozen lemonade, and lemon pudding in a buttery graham cracker crust—perfect for summer desserts without heating up the kitchen.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter
1 can (5 oz) evaporated milk
1 package (3.4 oz) instant lemon pudding mix
1 package (8 oz) cream cheese, softened
1 can (6 oz) frozen lemonade concentrate, thawed

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Instructions

Combine graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Press into a deep-dish pie plate. For a firmer crust, bake at 350°F for 10–12 minutes and cool completely. For no-bake, chill the crust for 30 minutes.
In a bowl, whisk together evaporated milk and lemon pudding mix for 2 minutes until creamy and thickened.
In a separate bowl, beat cream cheese until fluffy and smooth. Gradually mix in thawed lemonade concentrate, then slowly fold in the pudding mixture. Beat until the filling is smooth and uniform.
Pour filling into prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until set.
Garnish with whipped cream, lemon zest, lemon slices, or fresh berries before serving.

Notes

Let cream cheese sit at room temperature for easier mixing.
Chill thoroughly for a firm set—overnight is best.
Use a deep-dish pie plate to accommodate the filling.
Add fresh berries or a coconut cookie crust for variations.