Cream Cheese Lemonade Pie
A creamy, tangy, no-bake pie that tastes like summer in every bite! With just 5 ingredients and 10 minutes of prep, this refreshing dessert is perfect for hot days.
Ingredients
For the Crust:
-
1 ½ cups graham cracker crumbs (about 10 full sheets)
-
⅓ cup granulated sugar
-
6 tbsp melted butter
For the Filling:
-
1 (8 oz) block cream cheese, softened
-
1 (14 oz) can sweetened condensed milk
-
½ cup frozen lemonade concentrate, thawed (like Minute Maid)
-
1 tbsp lemon zest (optional, for extra zing)
-
1 cup whipped topping (Cool Whip or homemade)
For Garnish (optional):
-
Lemon slices
-
Extra whipped cream
-
Mint leaves
Instructions
1. Make the Crust:
-
Mix graham cracker crumbs, sugar, and melted butter until combined.
-
Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Make the Filling:
-
Beat cream cheese until smooth.
-
Add sweetened condensed milk and lemonade concentrate, mixing until creamy.
-
Fold in whipped topping and lemon zest (if using).
3. Assemble & Chill:
-
Pour filling into the crust and smooth the top.
-
Refrigerate for at least 4 hours (or overnight) until set.
4. Serve:
-
Top with extra whipped cream, lemon slices, or mint.
Tips & Variations
-
Extra tart? Add 1 tbsp fresh lemon juice.
-
Shortcut crust? Use a pre-made graham cracker crust.
-
Limeade version? Swap lemonade for limeade concentrate + lime zest.
This pie is like a cross between key lime pie and lemonade—cool, creamy, and irresistible! 🍋😋