Cream Cheese Lemonade Pie (Printer-Friendly)
Light and refreshing cream cheese, lemon, and graham pie with a perfectly creamy citrus center.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 can (5 ounces) evaporated milk
05 -
1 package (3.4 ounces) instant lemon pudding mix
06 -
2 packages (8 ounces each) cream cheese, softened
07 -
1 can (6 ounces) frozen lemonade concentrate, thawed
→ Topping (Optional)
08 -
Whipped cream, for serving
09 -
Lemon slices, for garnish
# Steps to Follow:
01 -
Set the oven temperature to 350°F (175°C) to prepare for baking the crust.
02 -
In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
03 -
Press the crumb mixture evenly into a 9-inch glass pie dish to form a consistent crust along the bottom and sides.
04 -
Bake the prepared crust for 12 minutes, then transfer to a wire rack and let cool completely at room temperature.
05 -
In a medium bowl, whisk evaporated milk and instant lemon pudding mix together vigorously for about 2 minutes until thickened.
06 -
Using a stand mixer, beat softened cream cheese on medium speed until smooth and fluffy.
07 -
Gradually add the thawed lemonade concentrate to the cream cheese, beating until fully combined and smooth.
08 -
Beat the pudding mixture into the cream cheese and lemonade mixture until thoroughly incorporated.
09 -
Spread the prepared filling evenly into the cooled graham cracker crust.
10 -
Refrigerate the pie for at least 4 to 6 hours, preferably overnight, until firmly set.
11 -
Before serving, top with whipped cream and lemon slices if desired. Slice and enjoy chilled.
# Extra Suggestions:
01 -
Ensure the pie is thoroughly chilled for easy slicing. For best results, allow to set overnight. To prevent a runny pie, do not rush the chilling process. If additional thickening is needed, a small amount of cornstarch may be incorporated into the filling mixture.