Cream Cheese Lemonade Pie (Printer-Friendly)
Chilled graham crust, creamy lemon filling, and tangy citrus combine for a light and vibrant dessert.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 can (5 ounces) evaporated milk
05 -
1 package (3.4 ounces) instant lemon pudding mix
06 -
2 packages (8 ounces each) cream cheese, softened
07 -
1 can (6 ounces) frozen lemonade concentrate, thawed
→ Topping
08 -
Whipped cream, for serving
09 -
Fresh lemon slices, for garnish
# Steps to Make This:
01 -
Preheat oven to 350°F (175°C). Set out a 9-inch glass pie dish.
02 -
In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Blend until the mixture resembles wet sand.
03 -
Firmly press crumb mixture evenly into the bottom and sides of the prepared pie dish. Bake for 12 minutes until lightly golden. Remove and allow to cool completely at room temperature.
04 -
In a medium bowl, whisk together evaporated milk and instant lemon pudding mix until thickened, about 2 minutes.
05 -
In a stand mixer bowl, beat softened cream cheese until smooth and fluffy.
06 -
Gradually add lemonade concentrate to the cream cheese, continuing to beat until fully combined.
07 -
Fold the prepared lemon pudding mixture into the cream cheese blend until homogenous.
08 -
Pour the filling into the cooled graham cracker crust. Smooth the surface and refrigerate for at least 4 to 6 hours, or overnight, until set and firm.
09 -
Top with whipped cream and fresh lemon slices before serving. Slice and enjoy chilled.
# Additional Notes:
01 -
For optimal texture, allow the pie to chill overnight to fully set. If the filling is too loose, you may gently fold in 1 tablespoon of cornstarch into the filling before assembling.