Cream Cheese Lemonade Pie is a delightful and refreshing dessert that’s perfect for summer or any time you’re craving something light and tangy. With a creamy, smooth filling made from cream cheese and lemonade concentrate, nestled in a buttery graham cracker crust, this no-bake pie is simple to make and bursting with bright lemon flavor. Topped with whipped cream, it’s a cool, zesty treat that’s sure to be a hit!
Why You’ll Love Cream Cheese Lemonade Pie
- No-Bake: This pie requires no baking, making it perfect for warm days when you don’t want to turn on the oven.
- Tangy and Sweet: The combination of cream cheese and lemonade gives the pie a perfect balance of tart and sweet.
- Quick and Easy: With just a few ingredients and minimal prep time, this pie is an easy go-to dessert for any occasion.
- Creamy Texture: The cream cheese filling creates a smooth and luscious texture that complements the crunchy graham cracker crust.
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest (optional, for extra tang)
1 teaspoon vanilla extract
1 container (8 oz) Cool Whip, thawed (or homemade whipped cream)
For Topping
Extra whipped cream (for garnish)
Lemon slices (for garnish)
Instructions
- Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. You can use the back of a spoon or a flat-bottomed glass to smooth it out. Place the crust in the refrigerator to chill while you prepare the filling. - Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the sweetened condensed milk, beating until fully combined and smooth. - Add the Lemonade Concentrate and Vanilla
Slowly beat in the lemonade concentrate, vanilla extract, and lemon zest (if using) until the mixture is smooth and well-combined. Taste the filling and adjust the amount of lemon zest or lemonade concentrate for more tang if desired. - Fold in the Whipped Topping
Gently fold the Cool Whip (or whipped cream) into the cream cheese mixture, being careful not to overmix. The goal is to keep the filling light and fluffy. - Assemble the Pie
Pour the cream cheese filling into the prepared graham cracker crust, smoothing it out evenly with a spatula. - Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. For best results, chill overnight. - Garnish and Serve
Before serving, top the pie with additional whipped cream and garnish with lemon slices for a decorative touch. Slice and serve chilled.
Tips for the Best Cream Cheese Lemonade Pie
- Softened Cream Cheese: Make sure the cream cheese is fully softened before mixing to ensure a smooth and creamy filling without lumps.
- Lemonade Concentrate: Use frozen lemonade concentrate, not regular lemonade, for the best flavor. Thaw the concentrate before mixing it into the filling.
- Chill Time: For the pie to set properly, make sure to chill it for at least 4 hours, though overnight is even better.
Variations
- Lemonade Meringue Pie: Instead of whipped cream, top the pie with meringue and lightly toast it with a kitchen torch for a meringue twist.
- Berry Lemonade Pie: Add a layer of fresh berries like raspberries, blueberries, or strawberries on top of the filling before adding the whipped cream.
- Key Lime Pie Twist: Swap the lemonade concentrate for limeade concentrate to create a tangy key lime pie version.
FAQs
Q1: Can I use homemade whipped cream instead of Cool Whip?
Yes! You can make homemade whipped cream by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Fold it into the filling just like you would with Cool Whip.
Q2: How long can I store this pie?
Store the pie covered in the refrigerator for up to 3-4 days. The flavors will continue to meld, and the pie will remain fresh.
Q3: Can I freeze Cream Cheese Lemonade Pie?
Yes, this pie freezes well! Cover the pie tightly with plastic wrap and aluminum foil before freezing. It will last for up to 2 months. Thaw it in the refrigerator for a few hours before serving.
Q4: Can I use a store-bought graham cracker crust?
Absolutely! If you’re short on time, you can use a pre-made graham cracker crust from the store to save a step.
Cream Cheese Lemonade Pie is a deliciously light and tangy dessert that’s perfect for hot summer days or whenever you’re craving something refreshing. With its creamy, citrusy filling and buttery graham cracker crust, this no-bake pie is sure to be a crowd-pleaser. It’s quick and easy to make and can be customized with different toppings or variations to suit your taste. Serve it at your next gathering, and watch it disappear!
