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Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie

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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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 5 hours 32 minutes
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can evaporated milk
  • 1 box instant lemon pudding mix
  • 16 ounces cream cheese, softened
  • ¾ cup frozen lemonade concentrate
For Crust
  • 2 ⅔ cups Graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup unsalted sweet cream butter, melted

Equipment

  • 9-inch Glass Pie Dish
  • Large Bowl
  • Standing Mixer

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine Graham cracker crumbs, sugar, and melted butter until a wet sand-like mixture forms.
  3. 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.
  4. In a medium bowl, whisk together the evaporated milk and instant lemon pudding mix until combined and thickened, about 2 minutes.
  5. 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.
  6. Pour the creamy mixture into the cooled crust and refrigerate for 4-6 hours or until firm.
  7. 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.
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