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Cream Cheese Lemonade Pie

A refreshing dessert that combines the tartness of lemonade with the creaminess of cheese, perfect for summer gatherings and family occasions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups graham cracker crumbs Great for that buttery, crunchy texture!
  • 1/3 cup granulated sugar Sweet and simple!
  • 2/3 cup butter, melted Use unsalted butter so you can control the salt.
For the filling
  • 1 can (5 ounces) evaporated milk Gives that silky-smooth filling.
  • 1 box (3.4 ounces) instant lemon pudding mix The star ingredient that brings lemony goodness.
  • 2 packages (8 ounces each) cream cheese, softened For that creamy, dreamy texture!
  • 3/4 cup frozen lemonade concentrate, thawed Brings that tangy lemonade flavor to life!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into a deep dish pie pan and bake for about 10 to 12 minutes. Let it cool completely on a wire rack.
  3. In a small bowl, whisk together the evaporated milk and lemon pudding mix for about 2 minutes until thickened.
  4. In another bowl, beat the softened cream cheese until fluffy (about 3 minutes), then gradually add the thawed lemonade concentrate, mixing until smooth.
  5. Fold the pudding mixture into the cream cheese until thoroughly combined.
  6. Spoon the filling into the cooled crust and cover. Chill in the fridge for at least 4 hours or overnight.

Notes

For a time-saving option, use store-bought graham cracker crusts. If your filling seems lumpy, ensure both cream cheese and lemonade concentrate are at room temperature for smoother blending. Consider adding lemon zest or fresh berries on top before serving for extra flavor and color.