Cream Cheese Lemonade Pie
Cream Cheese Lemonade Pie is a refreshingly sweet and tangy dessert that’s perfect for spring and summer gatherings. This no-bake pie combines the creamy richness of cream cheese with the bright, zesty flavor of lemonade for a dessert that’s both indulgent and light. With its graham cracker crust and a filling made with just a few simple ingredients, this pie is easy to whip up and guaranteed to impress. Whether you’re hosting a barbecue or just want a cool treat to beat the heat, this pie is sure to be a crowd-pleaser.
Why It’s Great
Cream Cheese Lemonade Pie is great because it delivers a perfect balance of tartness from the lemonade and creaminess from the cream cheese, making it a refreshing yet indulgent treat. It’s a no-bake recipe, which means it’s quick to make and doesn’t require an oven—ideal for hot summer days. The pie’s texture is silky smooth, and the graham cracker crust adds just the right amount of crunch. Best of all, it’s versatile and can be customized with different toppings or flavored lemonade for a fun twist.
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
- 3/4 cup frozen lemonade concentrate, thawed
For the Pie Crust:
- 2 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 2/3 cup unsalted butter, melted
- Alternatively, use 1 (9-inch) pre-made graham cracker crust for a fully no-bake option
Instructions:
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. If you’re using a pre-made graham cracker crust, skip this step. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: In a large bowl, whisk together the evaporated milk and instant lemon pudding mix until smooth and thickened. Set aside.
- Cream the cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the lemonade concentrate and continue beating until fully incorporated and smooth.
- Combine the mixtures: Slowly fold the pudding mixture into the cream cheese mixture, stirring gently until the filling is smooth and well combined.
- Assemble the pie: Pour the creamy lemonade filling into the prepared pie crust, smoothing the top with a spatula.
- Chill: Cover the pie and refrigerate for at least 4 hours, or until the filling is fully set.
- Serve: Once set, slice and serve chilled. Garnish with additional whipped cream, lemon zest, or fresh berries if desired.
Serving and Storage Tips
- Serving: Cream Cheese Lemonade Pie is best served chilled. For an extra touch, you can top the pie with fresh berries, a sprinkle of graham cracker crumbs, or even a drizzle of lemon glaze.
- Storage: Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. This pie does not freeze well, as the texture may become grainy when thawed.
Helpful Notes
- Lemonade concentrate: Make sure to use frozen lemonade concentrate (thawed), as it provides the strong, tangy flavor that balances the creaminess of the filling.
- Crust options: For a variation, you can use a store-bought graham cracker crust to save time, or swap it for a cookie crust made with crushed vanilla wafers or shortbread cookies.
- Make it ahead: This pie is perfect for making ahead of time. You can prepare it the day before and store it in the refrigerator until ready to serve.
FAQs
1. Can I use fresh lemon juice instead of lemonade concentrate?
Lemonade concentrate provides a more intense lemon flavor, but you can substitute it with fresh lemon juice. However, you may need to adjust the sweetness by adding extra sugar or sweetened condensed milk.
2. Can I use a different type of crust?
Yes, you can use a cookie crust, like vanilla wafer or shortbread, for a different flavor profile. A chocolate cookie crust can also add a fun twist.
3. Can I use homemade whipped cream instead of Cool Whip?
Yes, you can substitute Cool Whip with homemade whipped cream. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the filling.
4. Can I make this pie gluten-free?
Absolutely! Use gluten-free graham crackers or cookies to make the crust, and the rest of the filling ingredients should be naturally gluten-free.
5. What toppings go well with this pie?
Fresh berries, extra whipped cream, or a lemon zest garnish all pair beautifully with this pie. You could also drizzle some lemon curd or raspberry sauce on top for added flavor.
Cream Cheese Lemonade Pie is a delightful, no-bake dessert that’s perfect for warm-weather gatherings or any time you crave something light and refreshing. With its creamy texture, tangy lemon flavor, and buttery graham cracker crust, this pie is sure to impress. It’s easy to make and even easier to enjoy, making it a go-to dessert for summer celebrations or as a sweet finish to any meal. Try it out, and enjoy the bright, zesty flavors of this irresistible treat!