No-Bake Cream Cheese Lemonade Pie (Print Version)
Smooth cream cheese and tart lemonade filling on a buttery graham cracker crust. Sweet, zesty and cool.
# 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 oz) evaporated milk
05 -
1 package (3.4 oz) instant lemon pudding mix
06 -
1 package (8 oz) cream cheese, softened
07 -
1 can (6 oz) frozen lemonade concentrate, thawed
→ Optional Garnish
08 -
Whipped cream
09 -
Lemon zest
10 -
Lemon slices
11 -
Fresh berries
# Steps:
01 -
Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Blend until the mixture has the texture of wet sand.
02 -
Firmly press crumb mixture evenly into the bottom and up the sides of a deep-dish pie plate. For a crispier base, bake at 350°F for 10 to 12 minutes, then cool completely. For a no-bake version, refrigerate the crust for 30 minutes to set.
03 -
In a separate bowl, whisk together evaporated milk and instant lemon pudding mix for 2 minutes until thickened and creamy.
04 -
In another large bowl, beat softened cream cheese until light and fluffy. Gradually incorporate thawed frozen lemonade concentrate until well combined.
05 -
Gently fold the pudding mixture into the cream cheese and lemonade mixture, beating until fully smooth and uniform.
06 -
Pour the prepared filling into the cooled pie crust. Smooth the surface with a spatula, cover securely with plastic wrap, and refrigerate for a minimum of 4 hours or overnight until thoroughly set.
07 -
Immediately before serving, top with whipped cream, lemon zest, lemon slices, or fresh berries as desired.
# Notes:
01 -
For neat slices, dip a knife in warm water and wipe clean between each cut.