Cream Cheese Lemonade Pie

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Cream Cheese Lemonade Pie 🍋🥧 – A Refreshing, No-Fuss Dessert

Introduction

This Cream Cheese Lemonade Pie is the ultimate warm-weather dessert — cool, creamy, and bursting with tangy lemon flavor. With a buttery graham cracker crust and a smooth, velvety filling made from cream cheese, lemonade concentrate, and lemon pudding, it’s both refreshing and indulgent. Whether you’re hosting a summer party or craving a quick, no-bake treat, this pie is a winner every time.

Best of all, it’s easy to prepare and can be made ahead of time, so you can spend more time enjoying and less time in the kitchen.

Ingredients (Serves 8–10)

For the Creamy Pie Filling

  • 1 (5 oz) can evaporated milk
  • 1 (3.4 oz) box instant lemon pudding mix
  • 2 (8 oz) packages cream cheese
  • ¾ cup frozen lemonade concentrate

For the Pie Crust

  • 2 ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • Or 1 (9-inch) graham cracker crust for a no-bake option

Tips for Success

  1. Use softened cream cheese for a smooth, lump-free filling.
  2. For a stronger lemon flavor, add extra zest from a fresh lemon.
  3. Chill the pie for at least 4 hours, or overnight for the best texture.
  4. Top with whipped cream and fresh berries for a beautiful presentation.

Step-by-Step Instructions

Prepare the Pie Crust

  1. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
  2. Press firmly into a deep-dish pie pan, covering the bottom and sides.
  3. Bake at 350°F (175°C) for 10–12 minutes. Let cool completely. (Skip baking if using a store-bought crust.)

Prepare the Creamy Pie Filling

  1. In a small bowl, whisk evaporated milk and lemon pudding mix for 2 minutes until thickened.
  2. In another mixing bowl, beat cream cheese until light and fluffy (about 3 minutes).
  3. Gradually add lemonade concentrate to the cream cheese, then fold in the pudding mixture.

Assemble the Pie

  1. Spoon the creamy filling into the cooled crust.
  2. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Serve

Slice and serve chilled. Garnish with lemon slices, whipped cream, or fresh mint if desired. Enjoy a refreshing, tangy-sweet dessert!

Nutritional Information (per slice, approximate)

  • Calories: 390
  • Total Fat: 26g
  • Saturated Fat: 15g
  • Cholesterol: 85mg
  • Sodium: 310mg
  • Total Carbohydrates: 36g
  • Sugars: 25g
  • Protein: 6g

*Values will vary depending on crust choice and toppings.*

Make It Lighter / Variations

  1. Use reduced-fat cream cheese for a lighter version.
  2. Swap sugar with coconut sugar or a natural sweetener.
  3. Try a ginger snap crust for a spicier twist.
  4. Add a layer of fresh berries between the crust and filling for extra flavor.

Storage

  • Store covered in the refrigerator for up to 4 days.
  • Freeze for up to 2 months; thaw in the refrigerator before serving.

Keywords: cream cheese lemonade pie, lemon dessert, no-bake summer pie, graham cracker crust pie, refreshing lemon cheesecake

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