Description
This Cream Cheese Lemonade Pie is a refreshing no-bake dessert combining creamy sweetened condensed milk and tangy lemonade concentrate in a graham cracker crust. It’s light, fluffy, and perfect for a cooling summer treat.
Ingredients
Scale
Pie Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional)
- 1 (8 oz) tub whipped topping (like Cool Whip)
Garnish (optional)
- Extra whipped topping or lemon slices
Instructions
- Prepare the cream cheese base: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy, creating a perfect base for the filling.
- Add condensed milk: Gradually add the sweetened condensed milk to the cream cheese and mix thoroughly until fully combined with no lumps, ensuring a smooth texture.
- Incorporate lemonade and zest: Stir in the thawed lemonade concentrate and lemon zest if using, mixing well to blend the tangy citrus flavor into the filling.
- Fold in whipped topping: Gently fold the whipped topping into the mixture until the filling is light, fluffy, and well combined, providing a creamy texture to the pie.
- Fill the crust: Pour the filling evenly into the prepared graham cracker crust, smoothing the top for an even appearance.
- Chill the pie: Refrigerate the pie for at least 4 hours to allow it to firm up completely and develop its signature texture.
- Garnish and serve: Before serving, decorate the pie with additional whipped topping or lemon slices for an appealing presentation and extra flavor.
Notes
- For a stronger lemon flavor, increase the lemonade concentrate to 1/2 cup.
- You can substitute the graham cracker crust with a homemade version if preferred.
- This pie is best served chilled and can be made a day ahead to enhance flavors.
