If you’re looking for a refreshing and zesty dessert, this Cream Cheese Lemonade Pie is the perfect choice. With a creamy, tangy filling and a crunchy graham cracker crust, this no-bake pie is an easy and delicious treat that captures the bright flavors of lemonade in every bite. It’s ideal for summer picnics, gatherings, or just when you’re in the mood for something light and sweet.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter, melted
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional, for extra lemon flavor)
- 1/4 cup lemon juice (optional, for extra tartness)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices for garnish
- Mint leaves for garnish (optional)
Instructions
Step 1: Make the Graham Cracker Crust
- Prepare the crust mixture: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into the pie dish: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the back of a spoon or the bottom of a measuring cup to ensure the crust is even.
- Chill the crust: Place the pie crust in the refrigerator for at least 30 minutes to firm up while you prepare the filling.
Step 2: Prepare the Lemonade Cream Cheese Filling
- Beat the cream cheese: In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add sweetened condensed milk: Gradually pour in the sweetened condensed milk and continue to beat until the mixture is smooth and well-combined.
- Add lemonade concentrate: Slowly add the thawed lemonade concentrate and mix on low speed until fully incorporated. For extra lemon flavor, you can add 1 teaspoon of lemon zest and 1/4 cup of lemon juice at this stage, if desired.
- Chill the filling: Once the filling is well mixed and smooth, pour it into the chilled graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until it’s set and firm.
Step 3: Make the Whipped Cream Topping
- Whip the cream: In a medium bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
- Add powdered sugar: Gradually add the powdered sugar and continue to beat until stiff peaks form.
- Top the pie: Once the pie is fully set, spread the whipped cream over the top of the pie, or pipe it on for a decorative touch.
Step 4: Garnish and Serve
- Garnish the pie: Before serving, garnish the pie with lemon slices and fresh mint leaves, if desired, for a bright and beautiful presentation.
- Slice and enjoy: Slice the pie into wedges and serve chilled. The creamy, tangy lemon filling combined with the sweet graham cracker crust and whipped cream topping makes for a perfect bite!
Cooking Notes
- Lemon flavor: For a more intense lemon flavor, feel free to add extra lemon zest or lemon juice. The frozen lemonade concentrate adds sweetness and tartness, but the additional lemon components can make the flavor pop even more.
- Chill time: Be sure to allow the pie enough time to chill and set. A minimum of 4 hours in the refrigerator is recommended, but overnight chilling will give the pie a firmer texture.
Variations
- Key Lime Version: Substitute the frozen lemonade concentrate with frozen limeade concentrate and add lime zest for a tangy key lime pie twist.
- No-Bake Cookie Crust: Swap the graham cracker crust for a crushed cookie crust using vanilla wafers, gingersnaps, or shortbread cookies for a different flavor and texture.
- Meringue Topping: For a more traditional twist, you can top the pie with a fluffy meringue instead of whipped cream. Toast it lightly under the broiler for added flair.
Frequently Asked Questions (FAQs)
Can I use fresh lemonade instead of frozen concentrate?
Frozen lemonade concentrate gives the pie a concentrated burst of flavor, but you can use fresh lemonade if preferred. However, you may need to adjust the amount of lemon juice and sweetened condensed milk to balance the flavor.
How long does this pie last in the fridge?
This pie will keep well in the refrigerator for up to 3-4 days. Be sure to cover it tightly with plastic wrap to prevent it from drying out.
Can I freeze this pie?
Yes! You can freeze this pie for up to 1 month. Wrap it tightly in plastic wrap and foil to protect it from freezer burn. Thaw in the refrigerator before serving.
Can I use store-bought whipped topping?
Yes, you can substitute homemade whipped cream with store-bought whipped topping like Cool Whip for convenience. Just spread it on top before serving.
This Cream Cheese Lemonade Pie is a refreshing and easy-to-make dessert that’s sure to impress. With its sweet and tangy lemon filling, creamy texture, and buttery graham cracker crust, it’s the perfect combination of flavors for any occasion. Whether you’re making it for a summer gathering or simply to satisfy a sweet craving, this pie will quickly become a favorite. Enjoy every cool, creamy bite!
