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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  NEW RECIPE - ORANGE CREAMSICLE PIE

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!