Description
This no-bake cream cheese lemonade pie is sweet, tangy, and ultra-creamy — the perfect refreshing dessert for spring, summer, or any time you want a cool treat.
Ingredients
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, softened
¾ cup frozen lemonade concentrate, thawed
1 (14 oz) can sweetened condensed milk
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons melted butter
Optional Garnishes:
Whipped cream
Lemon zest or lemon slices
Mint sprigs
Instructions
1. Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press mixture into a 9-inch pie dish to form an even crust on the bottom and up the sides.
Chill in the fridge for at least 15 minutes while you prepare the filling.
2. Prepare the Filling:
In a small bowl, whisk evaporated milk and lemon pudding mix until thickened (about 1 minute).
In a separate large bowl, beat cream cheese until smooth.
Add sweetened condensed milk and mix until fully combined.
Beat in lemonade concentrate until creamy and well mixed.
Fold in the pudding mixture until smooth and thick.
3. Assemble and Chill:
Pour the filling into the prepared crust and smooth the top.
Refrigerate for at least 4 hours, or until fully set (overnight is best).
Top with whipped cream and lemon zest before serving, if desired.
Notes
Be sure to use instant lemon pudding (not cook-and-serve).
For extra lemon flavor, stir in 1 tsp of lemon zest to the filling.
You can use a store-bought graham cracker crust to save time.
Keeps well in the fridge for up to 5 days—great for making ahead!
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
