Cream Cheese Lemonade Pie (Printer-Friendly Version)
Luscious no-bake dessert with tangy lemonade, smooth cream cheese, and crisp graham cracker crust.
# Ingredients Needed:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 can (12 ounces) evaporated milk
05 -
2 packages (3.4 ounces each) instant lemon pudding mix
06 -
2 packages (8 ounces each) cream cheese, softened
07 -
3/4 cup frozen lemonade concentrate, thawed
→ Topping
08 -
Whipped cream, for garnish
09 -
Lemon slices, for garnish
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F (177°C).
02 -
In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
03 -
Press the crust mixture evenly into a 9-inch glass pie dish. Bake for 12 minutes, then cool completely on a wire rack.
04 -
In a medium mixing bowl, whisk together evaporated milk and instant lemon pudding mixes for about 2 minutes, until the mixture thickens.
05 -
In the bowl of a stand mixer, beat cream cheese until smooth and fluffy.
06 -
Gradually add lemonade concentrate to the cream cheese, beating until fully combined.
07 -
Add the prepared lemon pudding mixture to the cream cheese mixture. Beat until smooth and well blended.
08 -
Transfer the filling to the cooled crust, spreading evenly. Refrigerate for at least 4 to 6 hours, or until set and firm.
09 -
Just before serving, top the pie with whipped cream and lemon slices.
# Helpful Hints:
01 -
For best results, chill the pie overnight to ensure a firm texture.
02 -
If the filling is too soft, allow more time to set in the refrigerator.