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Cream Cheese Lemonade Pie

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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

  1. If making a homemade crust, preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the mixture evenly into a 9-inch deep dish pie pan, making sure to cover the bottom and sides.
  4. 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

  1. 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.
  2. In a separate large bowl, beat the softened cream cheese until light and fluffy, about 3 minutes.
  3. Gradually add the lemonade concentrate to the cream cheese, mixing until smooth and well-combined.
  4. Slowly add the prepared lemon pudding mixture to the cream cheese mixture, beating until the filling is smooth and creamy.
See also  The Joy of Making Your Own Mozzarella Cheese at Home

Step 3: Assemble the Pie

  1. Spoon the creamy lemon filling into the cooled graham cracker crust.
  2. 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:

  1. Soften the Cream Cheese: Make sure your cream cheese is fully softened before beating to avoid lumps in the filling.
  2. Thaw the Lemonade Concentrate: Be sure to thaw the lemonade concentrate in the fridge or at room temperature before mixing it into the filling.
  3. Chill for the Full Time: Allow the pie to chill for at least 4 hours, or overnight, to ensure the filling sets properly.
  4. 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!