Cream Cheese Lemonade Pie
Ingredients
For the Pie
1 (9-inch) graham cracker pie crust (store-bought or homemade)
1 (8 oz/225 g) package cream cheese, softened
1 (14 oz/397 g) can sweetened condensed milk
½ cup frozen lemonade concentrate, thawed
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice (optional, for extra lemon flavor)
1 teaspoon grated lemon zest (optional)
Topping
1½ cups whipped topping or freshly whipped cream
Lemon slices or twists, for garnish
Extra lemon zest (optional)
Instructions
In a large mixing bowl, beat the softened cream cheese until completely smooth.
Gradually beat in the sweetened condensed milk until well combined.
Add the thawed lemonade concentrate, vanilla extract, lemon juice, and lemon zest (if using). Mix until the filling is smooth and creamy.
Pour the filling into the graham cracker crust and spread evenly with a spatula.
Refrigerate for at least 4 hours, or overnight, until the pie is firm.
Before serving, top with whipped topping or whipped cream.
Garnish with lemon slices and a sprinkle of lemon zest if desired.
Tips
For a firmer texture, chill the pie overnight.
Freeze the pie for 1–2 hours before serving if you prefer a frozen dessert.
Store leftovers covered in the refrigerator for up to 4 days.
Prep Time: 15 minutes
