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No-Bake Cream Cheese Lemonade Pie

A sunny, no-bake pie that combines bright lemon flavor with creamy texture, perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 12 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Quick crust base
  • 0.25 cups sugar
  • 6 tbsp melted butter
For the Filling
  • 1 can evaporated milk (5 oz) Provides velvety texture
  • 1 package instant lemon pudding mix (3.4 oz)
  • 1 package cream cheese (8 oz), softened Mixes better at room temperature
  • 1 can frozen lemonade concentrate (6 oz), thawed Ensures even sweetness

Method
 

Preparation
  1. Mix graham crumbs, sugar, and melted butter until the texture looks like wet sand. Press into a deep-dish pie plate with the back of a measuring cup.
  2. For a firmer crust, bake at 350°F for 10–12 minutes until edges are golden, then cool completely. Otherwise, chill the crust for 30 minutes and move on.
Filling
  1. Whisk evaporated milk and lemon pudding mix for about 2 minutes until thickened and creamy.
  2. In a separate bowl, beat the cream cheese until fluffy and smooth, about 1–2 minutes by hand or less with a mixer.
  3. Gradually beat in the thawed lemonade concentrate until the batter smells bright and citrusy.
  4. Slowly fold in the pudding mixture until uniform. The filling should be silky and hold soft peaks.
Assembly
  1. Pour the filling into the prepared crust. Smooth the top with a spatula, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight until fully set.
  2. Garnish before serving with whipped cream, lemon zest, thin lemon slices, or fresh berries for color.

Notes

For best texture, chill the pie 4 hours or overnight. Excellent for potlucks and gatherings. A thin slice serves as a perfect treat after a pasta night or as a brunch addition.