Why I Love This Recipe
I love how incredibly easy this pie is to make—especially when I use a store-bought crust. There’s no complicated cooking or special tools involved, and the result is a smooth, luscious pie that’s bursting with lemon flavor. The frozen lemonade concentrate gives it that perfect tartness that balances the creamy filling, and the graham cracker crust adds just the right amount of texture and sweetness. It’s one of those desserts that always impresses but requires very little effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the creamy pie filling:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) packages cream cheese
¾ cup frozen lemonade concentrate
For the graham cracker crust:
2½ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
or use 1 pre-made 9-inch graham cracker crust for a full no-bake version
Directions
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Make the crust (if not using pre-made):
I preheat the oven to 350°F. In a mixing bowl, I combine graham cracker crumbs, sugar, and melted butter. I press the mixture into a deep-dish pie plate, making sure it goes up the sides evenly. I bake it for 10–12 minutes, then let it cool completely. -
Prepare the filling:
In a small bowl, I mix the evaporated milk with the instant lemon pudding. I beat it for about 2 minutes until thick. -
In another bowl, I beat the cream cheese until light and fluffy—this takes about 3 minutes. I gradually beat in the frozen lemonade concentrate until fully incorporated.
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Then I mix the lemon pudding mixture into the cream cheese mixture and beat until smooth.
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I spoon the creamy filling into the cooled graham cracker crust (or directly into the pre-made crust).
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I cover the pie and refrigerate for at least 4 hours to let it set fully before serving.
Servings and Timing
This recipe makes 1 deep-dish pie, which serves about 8 people.
Prep time: 15 minutes
Bake time (crust only): 10–12 minutes
Chill time: 4 hours
Total time: Approximately 4 hours 15 minutes
Variations
When I want a little extra flair, I top the pie with fresh whipped cream or lemon zest before serving. Sometimes I even add a few fresh raspberries or blueberries for a colorful, fruity touch. For a slightly different flavor profile, I’ve swapped the lemonade concentrate for lime or orange concentrate with great results. And when I’m in a hurry, I always go for the store-bought crust to make it a true no-bake dessert.
Storage/Reheating
I keep the pie covered in the refrigerator, where it stays fresh for up to 4 days. I don’t recommend freezing it because the texture of the cream cheese filling can change once thawed. It’s best served cold, straight from the fridge—no reheating necessary.
FAQs
Can I use a store-bought crust?
Yes, and I often do when I want to save time. Just make sure it’s a 9-inch graham cracker crust and deep enough to hold the filling.
How do I know when the pie is fully set?
After at least 4 hours in the fridge, the filling should be firm enough to slice cleanly. If it’s still soft, I chill it a bit longer.
Can I use fresh lemon juice instead of lemonade concentrate?
Lemon juice alone won’t provide the same bold, sweet-tart flavor or consistency. The concentrate gives it the richness and tanginess I’m after.
What can I use instead of instant pudding?
Instant pudding is key to the no-bake nature of this recipe. If I want to skip it, I’d need to cook a stovetop custard or try a different filling altogether.
Can I make this pie ahead of time?
Yes, I often make it a day in advance so it has plenty of time to chill and set. It’s a great make-ahead dessert for entertaining.
Conclusion
This Cream Cheese Lemonade Pie is my go-to dessert when I need something quick, refreshing, and absolutely delicious. It’s the kind of recipe that feels nostalgic and homemade, yet comes together in minutes. Whether I’m serving it at a summer barbecue or holiday potluck, it never fails to bring smiles and second helpings.
Print
Cream Cheese Lemonade Pie
- Total Time: 4 hours 15 minutes
- Yield: 1 (9-inch) pie (approx. 6–8 servings)
- Diet: Vegetarian
Description
This no-bake cream cheese lemonade pie is cool, creamy, and bursting with tangy lemon flavor. Perfect for summer days, potlucks, or when you need an easy dessert that wows.
Ingredients
For the Creamy Lemon Filling:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix (small box)
2 (8 oz) packages cream cheese, softened
¾ cup frozen lemonade concentrate (thawed)
For the Graham Cracker Crust (optional if using pre-made):
2 ½ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
OR use 1 (9-inch) pre-made graham cracker crust for a 100% no-bake option
Instructions
1. Prepare the Crust (if making from scratch):
Preheat oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
Press mixture into a deep-dish pie plate, ensuring it goes up the sides.
Bake for 10–12 minutes. Let cool completely before adding filling.
2. Make the Filling:
In a small bowl, whisk together evaporated milk and lemon pudding mix for about 2 minutes until thick.
In a separate bowl, beat cream cheese with a mixer for 3 minutes until light and fluffy.
Gradually add in lemonade concentrate, beating until smooth.
Slowly mix in the prepared pudding mixture until fully incorporated.
3. Assemble the Pie:
Spoon the lemon-cream mixture into the cooled homemade crust or pre-made crust.
Cover and refrigerate for at least 4 hours to set.
Slice and serve chilled.
Notes
Make-Ahead Friendly: This pie is perfect for prepping a day in advance.
Crust Quantity: You may have a bit more crust mixture than needed—adjust based on your preferred thickness.
No-Bake Tip: Use a pre-made crust and skip baking altogether for a fully no-bake dessert.
Extra Zest: Add a little lemon zest to the filling for more citrus brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (only if making homemade crust)
- Category: Dessert, No Bake, Pie, Summer Treats
- Method: No Bake (or Bake for crust only)
- Cuisine: American
