Description
This Cream Cheese Lemonade Pie is a refreshing no-bake dessert perfect for summer. It features a creamy, tangy filling made with cream cheese, sweetened condensed milk, and lemonade concentrate, all set in a classic graham cracker crust. The pie is light, fluffy, and bursting with bright lemon flavor, making it an ideal treat for warm weather gatherings or a simple, delicious dessert.
Ingredients
Scale
Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
Instructions
- Prepare the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
- Add Sweetened Condensed Milk: Gradually add the sweetened condensed milk to the cream cheese while continuing to beat until the mixture is well blended and smooth.
- Incorporate Lemon Flavors: Stir in the thawed lemonade concentrate, lemon zest, and vanilla extract until everything is fully incorporated and evenly mixed.
- Fold in Whipped Topping: Gently fold the whipped topping into the filling mixture, taking care to maintain its light and fluffy texture.
- Assemble the Pie: Pour the creamy filling into the prepared graham cracker crust and smooth the top evenly with a spatula.
- Chill and Set: Cover the pie and refrigerate for at least 4 hours, or until the filling is firm and set.
- Serve: Slice the pie and serve chilled, optionally garnished with fresh lemon slices or extra whipped topping for decoration.
Notes
- For a stronger lemon flavor, add an extra tablespoon of lemon zest or a few drops of lemon extract.
- Garnish with fresh lemon slices or extra whipped topping to enhance presentation.
- This pie requires no baking and is perfect for hot weather or quick preparation.
