Cream Cheese Lemonade Pie 🍋
This Cream Cheese Lemonade Pie is the perfect balance of tangy and sweet, with a creamy lemon filling nestled inside a buttery graham cracker crust. It’s easy to prepare, and the refreshing lemonade flavor makes it a delightful treat for warm days.
Ingredients:
For the Creamy Pie:
- 1 (5 oz) can evaporated milk
- 1 (3.4 oz) box instant lemon pudding mix
- 2 (8 oz) packages cream cheese, softened
- ¾ cup frozen lemonade concentrate, thawed
For the Pie Crust:
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
Alternatively, use 1 (9-inch) pre-made graham cracker crust for a no-bake option.
Directions:
Step 1: Prepare the Pie Crust
- If making a homemade crust, preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture evenly into a 9-inch deep dish pie pan, making sure to cover the bottom and sides.
- Bake the crust for 10-12 minutes until lightly golden. Remove and allow it to cool completely before filling.
If using a pre-made crust, skip this step.
Step 2: Prepare the Creamy Lemon Filling
- In a small bowl, combine evaporated milk with the instant lemon pudding mix. Beat with an electric mixer on medium speed for about 2 minutes, until thickened. Set aside.
- In a separate large bowl, beat the softened cream cheese until light and fluffy, about 3 minutes.
- Gradually add the lemonade concentrate to the cream cheese, mixing until smooth and well-combined.
- Slowly add the prepared lemon pudding mixture to the cream cheese mixture, beating until the filling is smooth and creamy.
Step 3: Assemble the Pie
- Spoon the creamy lemon filling into the cooled graham cracker crust.
- Smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least 4 hours to set.
Tips for the Best Cream Cheese Lemonade Pie:
- Soften the Cream Cheese: Make sure your cream cheese is fully softened before beating to avoid lumps in the filling.
- Thaw the Lemonade Concentrate: Be sure to thaw the lemonade concentrate in the fridge or at room temperature before mixing it into the filling.
- Chill for the Full Time: Allow the pie to chill for at least 4 hours, or overnight, to ensure the filling sets properly.
- Garnish Ideas: For extra flair, garnish the pie with whipped cream, lemon zest, or fresh lemon slices before serving.
FAQ:
1. Can I make this pie ahead of time?
Yes! This pie can be made a day in advance. Just cover it and refrigerate until you’re ready to serve.
2. Can I use regular lemonade instead of concentrate?
The frozen lemonade concentrate provides a more intense flavor. Using regular lemonade may result in a less tangy pie.
3. Can I use a different pudding flavor?
Yes, you can try other flavors like vanilla or even lime, but the lemon pudding enhances the lemonade flavor perfectly.
4. How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
This Cream Cheese Lemonade Pie is sure to become a family favorite with its irresistible blend of creamy, tangy, and sweet flavors. Enjoy!