No-Bake Cream Cheese Lemonade Pie (Print Version)
Creamy lemon filling and graham cracker crust make a bright, tangy dessert. Chill and serve with favorite toppings.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 can (5 ounces) evaporated milk
05 -
1 package (3.4 ounces) instant lemon pudding mix
06 -
1 package (8 ounces) cream cheese, softened
07 -
1 can (6 ounces) frozen lemonade concentrate, thawed
# Steps:
01 -
In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the texture resembles wet sand.
02 -
Firmly press the crumb mixture evenly into a deep-dish 9-inch pie plate, covering the base and sides.
03 -
For a firmer base, bake the crust at 350°F for 10 to 12 minutes, then cool completely. For a no-bake option, chill the crust in the refrigerator for 30 minutes.
04 -
In a medium bowl, whisk together evaporated milk and instant lemon pudding mix for 2 minutes until creamy and thick.
05 -
In a large mixing bowl, beat softened cream cheese using an electric mixer until light and smooth.
06 -
Gradually blend thawed frozen lemonade concentrate into the cream cheese, mixing until thoroughly combined.
07 -
Gently fold the lemon pudding mixture into the cream cheese and lemonade blend. Continue beating until the filling is uniform and smooth.
08 -
Pour the prepared filling into the cooled pie crust. Smooth the top, cover with plastic wrap, and refrigerate for a minimum of 4 hours or overnight until fully set.
09 -
Before serving, garnish with whipped cream, lemon zest, lemon slices, or fresh berries as desired.
# Notes:
01 -
Ensure the cream cheese reaches room temperature before beating to achieve a silkier texture for the filling.
02 -
For easy slicing, allow the pie to chill overnight to fully set.