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
