Cream Cheese Lemonade Pie
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.
Equipment
- 9-inch Glass Pie Dish
- Large Bowl
- Standing Mixer
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
Instructions
- Preheat the oven to 350°F (175°C).
- 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.