Lemonade Cream Cheese Pie
A delightfully cool and tangy treat, this Lemonade Pie offers a light, creamy texture with a burst of citrus flavor. Perfect for warm days, it requires no baking and comes together with minimal prep, making it an ideal make-ahead dessert.
Ingredients
- 14 oz can sweetened condensed milk
- 6 oz frozen lemonade concentrate thawed
- 9 oz store-bought graham cracker crust larger size with 2 extra servings
- 8 oz container whipped topping thawed (e.g., Cool Whip)
- 4 oz cream cheese half a standard block, softened to room temperature
Instructions
- Beat the softened cream cheese in a large mixing bowl using an electric hand mixer until completely smooth and lump-free. Add the sweetened condensed milk and blend thoroughly, scraping down the sides of the bowl as necessary to maintain a uniform texture. Mix in the thawed lemonade concentrate until the mixture is fully integrated. Incorporate the whipped topping into the mixture and continue mixing until the filling is silky and consistent without streaks. Transfer the prepared filling into the graham cracker crust, smoothing the top evenly. Cover the pie and refrigerate for a minimum of 8 hours or overnight until fully set.
Notes
Ensure the use of the larger graham cracker crust to accommodate the full quantity of filling; a standard size may overflow. A homemade crust should be prepared in a 10-inch pie dish. Variations of this pie can be created by substituting the lemonade concentrate with other juice concentrates. This dessert freezes well and can be enjoyed slightly frozen for an extra-refreshing twist. Store leftovers refrigerated for up to 1 week or freeze for up to 3 months.