Ingredients
For the Crust:
1½ cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
For the Filling:
1 (8 oz) package full-fat cream cheese, softened to room temperature
1 (14 oz) can sweetened condensed milk
½ cup frozen lemonade concentrate, fully thawed (not diluted!)
1 tsp fresh lemon zest (optional, but adds vibrant brightness)
1 (8 oz) container whipped topping (like Cool Whip), thawed
For Garnish (Optional):
Whipped cream
Thin lemon slices or delicate curls
Note: Full-fat cream cheese ensures the richest texture—low-fat versions may make the filling too soft.
Instructions
Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the back of a spoon or a flat-bottomed measuring cup to create an even, compact crust.
Chill in the refrigerator while you prepare the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with a hand or stand mixer until completely smooth and lump-free (about 1–2 minutes).
Gradually add the sweetened condensed milk, mixing until silky and well combined.
Stir in the thawed lemonade concentrate and lemon zest (if using). The mixture will thicken slightly and take on a pale yellow hue.
Gently fold in the thawed whipped topping with a spatula until fully incorporated and airy—don’t overmix.
Step 3: Assemble the Pie
Pour the filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon for a clean, polished finish.
Step 4: Chill to Set
Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This ensures the pie sets firmly and slices cleanly.
Step 5: Garnish & Serve
Just before serving, top with a swirl of whipped cream and arrange lemon slices or curls around the edge for a bright, elegant touch.
Slice with a warm knife for clean cuts, and serve well-chilled.
Serving Suggestions
Pair with iced tea or sparkling water with lime
Serve alongside fresh berries or a fruit salad
Enjoy as a light dessert after grilled chicken or fish
Bring to summer BBQs, baby showers, or bridal brunche
Frequently Asked Questions
Can I use fresh lemon juice instead of concentrate?
Not recommended—the concentrate provides the right balance of sweetness and acidity. Fresh lemon juice would make the pie too tart and may prevent proper setting.
Can I make it dairy-free?
Use dairy-free cream cheese, coconut condensed milk, and vegan whipped topping—but texture may vary.
How long does it keep?
Store covered in the fridge for up to 5 days. Do not freeze—it will separate.
Can I use a store-bought crust?
Yes! A pre-made graham cracker crust works in a pinch—just skip Step 1.
Allergy Information
Contains: Dairy, wheat (in graham crackers)
Gluten-free option: Use GF graham cracker crumbs
Vegetarian: Yes
Always check labels on whipped topping and crust ingredients.
Nutrition Facts
(Per slice, recipe serves 8)
Calories: 380
Protein: 6g
Fat: 22g (Saturated: 13g)
Carbohydrates: 42g
Fiber: 0g
Sugar: 34g
Sodium: 280mg
Values may vary based on brand substitutions.
This Cream Cheese Lemonade Pie is more than a dessert—it’s a mood booster in every bite. With its zesty citrus tang, velvety texture, and nostalgic graham cracker crunch, it captures the joy of summer in a single slice. So grab your pie dish, skip the oven, and treat yourself to a cool, creamy escape that’s as easy to make as it is unforgettable.
.png)
