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Cream Cheese Lemonade Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/cream-cheese-lemonade-pie-recipe/