How to Make Cream Cheese Lemonade Pie

Indulge in the zesty and creamy flavors of “Luscious Delight: Cream Cheese Lemonade Pie.” This no-bake dessert combines the tangy sweetness of lemonade with the rich, creamy texture of cream cheese, all set in a buttery graham cracker crust. Perfect for summer gatherings or anytime you crave a refreshing treat, this pie is sure to be a crowd-pleaser.

Why You’ll Love Cream Cheese Lemonade Pie:

• Tangy and Sweet: The perfect balance of lemony tang and creamy sweetness.
• No-Bake: Easy to make without turning on the oven.
• Quick and Simple: Requires minimal ingredients and effort.
• Refreshing: A delightful dessert for warm weather.

Ingredients Notes For Cream Cheese Lemonade Pie:

• Cream Cheese: Softened, for a smooth filling.
• Lemonade Concentrate: Thawed, adds tangy lemon flavor.
• Sweetened Condensed Milk: Adds sweetness and creaminess.
• Whipped Topping: For a light and airy texture.
• Graham Cracker Crust: Store-bought or homemade.
• Lemon Zest: Optional, for extra lemony flavor.
• Fresh Lemon Slices: For garnish (optional).

Recipe Steps:

1. Prepare the Crust:
   • If using a store-bought graham cracker crust, set it aside. For homemade, mix 1 1/2 cups of graham cracker crumbs with 1/4 cup of melted butter and 1/4 cup of sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
2. Make the Filling:
   • In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 1 can (14 ounces) of sweetened condensed milk, mixing until well combined and creamy.
   • Add 3/4 cup of thawed lemonade concentrate and, if using, 1 teaspoon of lemon zest. Mix until fully incorporated.
3. Fold in Whipped Topping:
   • Gently fold in 1 cup of whipped topping until the mixture is light and fluffy. Be careful not to overmix.
4. Assemble the Pie:
   • Pour the cream cheese lemonade filling into the prepared graham cracker crust, spreading it evenly.
5. Chill:
   • Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.
6. Garnish and Serve:
   • Before serving, garnish with additional whipped topping and fresh lemon slices if desired. Cut into slices and enjoy.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.

How to Make Cream Cheese Lemonade Pie

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Servings: 0

Ingredients

 

• ▢ For the Crust:
• ▢ 1 1/2 cups graham cracker crumbs
• ▢ 1/3 cup sugar
• ▢ 6 tablespoons butter melted
• ▢ For the Filling:
• ▢ 2 8 oz packages cream cheese, softened
• ▢ 1 14 oz can sweetened condensed milk
• ▢ 3/4 cup frozen lemonade concentrate thawed
• ▢ 1 teaspoon lemon zest optional, for extra lemon flavor
• ▢ 1/4 cup lemon juice optional, for extra tartness
• ▢ For the Topping:
• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ Lemon slices for garnish
• ▢ Mint leaves for garnish (optional)

Instructions

• Prepare the Crust:
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• Refrigerate the crust for at least 30 minutes to set, or bake at 375°F (190°C) for 8-10 minutes for a firmer crust. Allow to cool completely.
• Make the Filling:
• In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
• Gradually add the sweetened condensed milk and continue beating until smooth.
• Add the lemonade concentrate, lemon zest, and lemon juice (if using). Beat on low speed until everything is well combined.
• Pour the filling into the cooled crust and smooth the top with a spatula.
• Chill the Pie:
• Refrigerate the pie for at least 4 hours, or until firm. Overnight is best for the flavors to meld and the filling to set properly.
• Prepare the Whipped Cream Topping:
• In a cold mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
• Spread or pipe the whipped cream over the chilled pie before serving.
• Garnish and Serve:
• Garnish with lemon slices and mint leaves if desired.
• Slice and serve chilled.