Cream Cheese Lemonade Pie

This cream cheese lemonade pie has everything I crave in a summer dessert. It is light and creamy with a burst of zesty lemon in every slice. The filling comes together so quickly you barely need to plan ahead. Even on the hottest days when turning on the oven for hours sounds impossible we still get to indulge in something that feels a little fancy and a lot nostalgic. Every time I make this it disappears faster than you can say lemon.

I first made this for my sister’s baby shower and now it’s become the must have treat that my family requests for every cookout and picnic. This is pure happiness in pie form.

Ingredients

• Evaporated milk: brings creaminess and richness to the filling using full fat for the best texture
• Instant lemon pudding mix: creates that silky tart layer that sets perfectly choose a reliable brand for good flavor
• Cream cheese: provides that creamy cheesecake tang opt for the brick style for the smoothest results
• Frozen lemonade concentrate: gives the pie its punchy citrus flavor look for one with real lemon juice listed high in the ingredients
• Graham cracker crumbs: are the base of the crust choose fresh and crisp ones for the best texture
• Granulated sugar: sweetens and balances all the tartness
• Unsalted sweet cream butter: helps the crust stick together use a good quality butter for a richer crust

Instructions

Make the Crust:

Combine graham cracker crumbs granulated sugar and melted unsalted butter in a large bowl then mix thoroughly until it resembles wet sand Every crumb should be coated and the mixture should easily pinch together between your fingers

Press and Bake:

Press the crust mixture firmly across the bottom and up the sides of a nine inch glass pie dish Use a flat measuring cup or the bottom of a glass to really compact it for a sturdy slice Bake at 350 degrees for twelve minutes The crust should be golden and smell toasted Let it cool completely on the counter before filling

Mix Pudding Base:

In a medium bowl whisk evaporated milk and instant lemon pudding mix together for about two minutes until the mixture thickens to a custard like texture This step ensures your filling will not be runny Be patient and whisk well

Beat the Cream Cheese:

Using a standing mixer fitted with the paddle attachment beat the cream cheese until it is smooth and fluffy Give it a good two to three minutes scraping down the sides so no lumps remain

Combine with Lemonade:

Gradually add the frozen lemonade concentrate to the cream cheese a little at a time Beat until it is completely blended The mixture should look creamy and glossy

Blend with Pudding Mix:

Add the pudding mixture to the cream cheese bowl and beat again until fully combined What you want is a thick creamy filling with a lovely pale yellow color

Fill and Set:

Pour the finished filling into the cooled pie crust and smooth the top with a spatula Cover and refrigerate for at least four to six hours overnight is ideal Waiting is hard but it is the key to a sliceable pie

Garnish and Serve:

Top the set pie with clouds of whipped cream and thin lemon slices just before serving The finishing touches make it look as good as it tastes

My kids love pressing the graham cracker crust into the dish and sneaking a taste from the bowl

Storage Tips

Keep leftover pie covered and store it in the refrigerator It will stay fresh for up to five days If you want to prepare this in advance this pie holds up incredibly well in the freezer Just wrap the whole pie or individual slices tightly in plastic wrap then foil Thaw overnight in the fridge before serving for best results

Ingredient Substitutions

If you are out of graham crackers vanilla wafer cookies or shortbread cookies make a perfectly delicious alternative for the crust For a dairy free version swap in plant based cream cheese and coconut evaporated milk The flavor will be a little different but still creamy and refreshing Try strawberry lemonade or raspberry lemonade concentrate for a fun twist or top with berry compote for a change

Serving Suggestions

A wedge of this pie is perfect with a pile of fresh summer berries or a sprig of mint on the side For parties I sometimes double the recipe and make two pies since it always disappears fast Serve it after a barbecue or bring it chilled to a potluck and wait for the compliments

Cultural and Seasonal Touch

The tradition of lemonade pie is especially popular in the southern United States where beating the heat with a creamy tart dessert is a beloved ritual During citrus season I like to mix in some fresh lemon zest or swap in homemade lemonade concentrate for the brightest flavor possible

Seasonal Adaptations

Garnish with peak season berries for summer brunches Add zest from Meyer lemons in winter for a sweeter lighter note Use the same method with limeade for a tangy variation

Success Stories

My grandmother made a version of this every Fourth of July and would always sneak an extra dollop of whipped cream on mine I now make this pie with my kids and we love experimenting with different citrus blends and celebrating sunny weather

Freezer Meal Conversion

To freeze this pie prepare as directed but do not garnish yet Once set wrap well and store flat Lay a piece of parchment or waxed paper between the whipped cream garnish and the pie or add garnish after thawing Thaw slices individually for a quick dessert any night

This pie is sure to be the star of any summer gathering. Enjoy a slice and taste the sunshine in every bite.

FAQs About This Recipe

→ Can I use store-bought graham cracker crust?

Yes, you can use a ready-made crust for convenience, although homemade offers a richer, fresher taste.

→ Why is my pie soft or runny?

Allow it to chill for at least 4 to 6 hours, preferably overnight, to set the creamy filling properly.

→ What variations can I try?

Swap lemonade concentrate for strawberry, blueberry, or raspberry to create different fruity cheesecake flavors.

→ How do I get a smooth filling?

Beat the cream cheese until fluffy and combine ingredients gradually to prevent lumps and ensure a velvety texture.

→ Should the pie be served chilled?

Yes, serve cold from the fridge for the best creamy consistency and refreshing citrus flavor.