Cream Cheese Lemonade Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Crust:

1½ cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

1 (8 oz) package cream cheese, softened

1 (14 oz) can sweetened condensed milk

1/2 cup frozen lemonade concentrate (thawed)

1 teaspoon lemon zest (optional, for extra zing)

1 tub (8 oz) whipped topping (like Cool Whip), thawed

 

‍ Instructions

1. Make the Crust:

In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.

Press mixture into a 9-inch pie dish evenly across the bottom and up the sides.

Chill in the fridge for 15–20 minutes while preparing the filling.

 

2. Make the Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add the sweetened condensed milk and mix until fully combined and silky.

Stir in the thawed lemonade concentrate and lemon zest (if using).

Gently fold in the whipped topping until evenly mixed.

 

3. Assemble & Chill:

Pour the filling into the chilled crust and smooth the top.

Refrigerate for at least 4 hours, or until firm.

 

4. Serve:

Garnish with lemon slices, zest, or extra whipped cream if desired.

Slice and enjoy!