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CREAM CHEESE LEMONADE PIE

No-Bake Cream Cheese Lemonade Pie: A Refreshing Summer Dessert

Introduction:
When the summer heat is on, there’s nothing more refreshing than a cool and creamy dessert to beat the heat. This no-bake cream cheese lemonade pie is the perfect treat for those warm summer days. With its tart lemon flavor and creamy texture, it’s sure to become a favorite among your family and friends. Let’s dive into how to make this delightful dessert that’s as easy as it is delicious.

Ingredients:

For the Creamy Pie:

  • 1 can (5 oz) evaporated milk
  • 1 box (3.4 oz) instant lemon pudding mix
  • 2 packages (8 oz each) cream cheese
  • ¾ cup frozen lemonade concentrate

For the Pie Crust:

  • 2 ½ cups graham cracker crumbs
  • 1/3 cup sugar
  • 2/3 cup melted butter

Instructions:

Step 1: Preparing the Pie Crust

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  3. Press the graham cracker mixture into the bottom and sides of a pie dish to form the crust.
  4. Bake the crust in the preheated oven for 10-12 minutes, then remove and set aside to cool.

Step 2: Making the Creamy Filling

  1. In a small bowl, combine the evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until well combined.
  2. Add the cream cheese to the pudding mixture and beat for about 3 minutes until light and fluffy.
  3. Gradually add the frozen lemonade concentrate to the pudding mixture, beating lightly until fully incorporated.

Step 3: Assembling the Pie

  1. Spoon the creamy filling into the cooled graham cracker crust, spreading it evenly.
  2. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
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Step 4: Serving

  1. Once chilled and set, slice the pie and serve chilled. Enjoy the refreshing and creamy goodness of this no-bake lemonade pie!

FAQs:

Q: Can I use fresh lemon juice instead of frozen lemonade concentrate?
A: Yes, you can substitute fresh lemon juice for the frozen lemonade concentrate. However, the flavor may be slightly less intense, so you may need to adjust the amount to taste.

Q: Can I make this pie ahead of time?
A: Absolutely! This pie can be made a day in advance and stored covered in the refrigerator until ready to serve.

Q: Can I use low-fat cream cheese for this recipe?
A: While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the pie filling.

Q: Can I freeze this pie for later?
A: Yes, you can freeze this pie for up to a month. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Tips:

  1. For a thicker crust, press the graham cracker mixture firmly into the pie dish.
  2. Customize the pie by adding a layer of whipped cream or lemon slices on top before serving for extra flair.
  3. To save time, you can use a store-bought graham cracker crust instead of making your own.
  4. Experiment with different flavors of pudding mix for a variety of delicious pies.