Cream Cheese Lemonade Pie Recipe

Introduction

This Cream Cheese Lemonade Pie is a refreshing and creamy dessert perfect for any season. With a tangy lemonade flavor and a crunchy graham cracker crust, it’s a delightful treat that’s easy to make and sure to impress.

Ingredients

• 2½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ⅔ cup butter, melted
• OR use 1 store-bought 9-inch graham cracker crust
• 1 (5 oz) can evaporated milk
• 1 (3.4 oz) box instant lemon pudding mix
• 2 (8 oz) packages cream cheese, softened
• ¾ cup frozen lemonade concentrate, thawed

Instructions

1. Step 1: If making the crust from scratch, preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into a deep dish pie pan, making sure to go up the sides evenly. Bake for 10–12 minutes, then remove from oven and allow to cool completely.
2. Step 2: In a small bowl, combine the evaporated milk with the instant lemon pudding mix. Beat on medium speed for 2 minutes until the mixture is thick and smooth.
3. Step 3: In a separate medium bowl, beat the softened cream cheese on medium-high speed for about 3 minutes until it becomes light and fluffy. This step is important for a smooth texture.
4. Step 4: Gradually add the thawed lemonade concentrate to the cream cheese, beating continuously until fully incorporated and smooth.
5. Step 5: Slowly beat the prepared pudding mixture into the cream cheese and lemonade mixture. Continue mixing until the filling is completely smooth and creamy.
6. Step 6: Spoon the filling into the cooled homemade crust or a store-bought crust. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the pie to set completely.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the cream cheese mixture before combining.
• If you prefer a lighter texture, fold in some whipped cream to the filling before chilling.
• Substitute frozen lemonade concentrate with fresh lemon juice and sugar for a less sweet, more natural taste.
• Use a store-bought graham cracker crust to save time without sacrificing flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. For the best texture and flavor, enjoy it within this time. When ready to serve, you can let it sit at room temperature for about 10 minutes for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk adds richness and helps the pudding set properly, so it’s best to use it as directed. Regular milk may result in a softer filling that doesn’t hold its shape as well.

Can this pie be frozen?

Yes, you can freeze the pie. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving to maintain the best texture.

Cream Cheese Lemonade Pie Recipe

Print Recipe

★★★★★

5 from 126 reviews

This Cream Cheese Lemonade Pie is a delightfully tangy and creamy dessert perfect for warm days. Featuring a crisp graham cracker crust and a luscious filling made from cream cheese, instant lemon pudding, evaporated milk, and frozen lemonade concentrate, this no-bake pie requires minimal effort yet delivers maximum flavor and refreshing zest.

• Author: Ruby
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 4 hrs 27 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust

• 2½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ⅔ cup butter, melted
• OR 1 store-bought 9-inch graham cracker crust

For the Filling

• 1 5 oz can evaporated milk
• 1 3.4 oz box instant lemon pudding mix
• 2 8 oz packages cream cheese, softened
• ¾ cup frozen lemonade concentrate, thawed

Instructions

1. Make crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until thoroughly combined. Press the mixture firmly into a deep dish pie pan, pressing up the sides evenly. Bake the crust for 10-12 minutes until set and aromatic. Remove from oven and allow it to cool completely before filling. If using a store-bought crust, you can skip this baking step.
2. Prepare pudding base: In a small bowl, combine the evaporated milk and instant lemon pudding mix. Using a mixer on medium speed, beat for about 2 minutes until the mixture thickens and is smooth.
3. Beat cream cheese: In a medium bowl, beat the softened cream cheese on medium-high speed for about 3 minutes until it becomes light, fluffy, and smooth. This ensures a creamy texture in your filling.
4. Add lemonade concentrate: Gradually beat the thawed frozen lemonade concentrate into the cream cheese until fully incorporated and smooth. This step adds the signature tang and flavor to the pie filling.
5. Combine mixtures: Slowly add the prepared pudding mixture into the cream cheese and lemonade blend. Beat gently until the mixture is completely smooth, creamy, and homogenous.
6. Assemble and chill: Spoon the creamy filling into the cooled homemade crust or your store-bought graham cracker crust. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set completely before serving.

Notes

• For a shortcut, use a store-bought graham cracker crust to save time on baking the crust.
• Ensure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
• Chilling the pie overnight improves the texture and flavor combination.
• You can garnish with lemon slices or whipped cream for a decorative touch before serving.

Keywords: cream cheese lemonade pie, lemon dessert, no-bake pie, graham cracker crust, instant pudding pie, summer dessert, creamy lemon pie