Cream Cheese Lemonade Pie
Beat the heat with this no-bake Cream Cheese Lemonade Pie—it’s a creamy, tangy delight that’s perfect for summer! Refreshing, easy, and oh-so-sweet!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 (8 oz) packages cream cheese
- 1 (5 oz) can evaporated milk
- ¾ cup frozen lemonade concentrate
- 1 (3.4 oz) box instant lemon pudding mix
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
Instructions
- Prepare the Pie Crust: In a medium bowl, mix graham cracker crumbs with sugar and melted butter until combined. Press this mixture into a deep dish pie pan and bake at 350°F for 10-12 minutes. Let it cool completely.
- Make the Creamy Filling: In a small bowl, whisk together evaporated milk and instant lemon pudding mix for about 2 minutes until thickened. In a separate bowl, beat cream cheese until smooth and fluffy, then gradually mix in frozen lemonade concentrate and fold in the pudding mixture.
- Assemble the Pie: Spoon the creamy filling into the cooled graham cracker crust or a pre-made crust and smooth the top with a spatula.
- Chill and Serve: Cover the pie and refrigerate for at least 4 hours, or until firm.
- Enjoy: Slice and serve chilled for a delightful summer treat!
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg