This Cream Cheese Lemonade Pie is a delightful dessert that combines the tanginess of lemonade with the creaminess of cream cheese, all nestled in a Graham cracker crust. It's a perfect treat for any occasion, refreshing and indulgent at the same time.
In a large bowl, combine Graham cracker crumbs, sugar, and melted butter until a wet sand-like mixture forms.
Press the mixture into a 9-inch glass pie dish. Bake the crust in the preheated oven for 12 minutes, then allow it to cool on the counter.
In a medium bowl, whisk together the evaporated milk and instant lemon pudding mix until combined and thickened, about 2 minutes.
Using a standing mixer, beat the softened cream cheese until smooth and fluffy. Gradually beat in the frozen lemonade concentrate until combined. Then beat in the pudding mixture until well combined.
Pour the creamy mixture into the cooled crust and refrigerate for 4-6 hours or until firm.
Before serving, top with whipped cream and lemon slices if desired.
Notes
This pie is best served chilled and makes a refreshing treat on a warm day. Feel free to adjust the sweetness by adding more or less sugar to the crust, depending on your preference.