Cream Cheese Lemonade Pie (Printer-Friendly)
Sweet, refreshing dessert with creamy lemon filling and crunchy graham cracker base.
# What You’ll Need:
→ 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 fluid ounces) evaporated milk, chilled
05 -
1 box (3.4 ounces) instant lemon pudding mix
06 -
2 packages (8 ounces each) cream cheese, softened
07 -
1 can (6 fluid ounces) frozen lemonade concentrate, thawed
→ Topping
08 -
Whipped cream, for serving
09 -
Lemon slices, for garnish
# Steps to Follow:
01 -
Set oven temperature to 350°F (175°C).
02 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a large mixing bowl. Stir until the mixture resembles wet sand.
03 -
Firmly press crumb mixture into the bottom and up the sides of a 9-inch glass pie dish. Bake for 12 minutes or until lightly golden. Remove and allow to cool completely on the counter.
04 -
In a medium bowl, whisk together the chilled evaporated milk and instant lemon pudding mix until thickened, about 2 minutes.
05 -
In the bowl of a stand mixer, beat softened cream cheese on medium-high speed until smooth and fluffy.
06 -
Gradually beat in the thawed lemonade concentrate until fully combined with the cream cheese.
07 -
Add the prepared lemon pudding mixture to the cream cheese blend and mix until uniform.
08 -
Spoon filling into the cooled crust, smoothing the top. Refrigerate for at least 4–6 hours, or preferably overnight, until set and firm.
09 -
Garnish with whipped cream and lemon slices just before serving.
# Helpful Hints:
01 -
For best results, allow the pie to chill overnight to ensure a firm set.
02 -
Ensure evaporated milk is fully chilled before use for optimal filling texture.
03 -
Variations can include using strawberry, blueberry, or raspberry lemonade concentrate for a twist.