CREAM CHEESE LEMONADE PIE
This no-bake cream cheese lemonade pie combines a graham cracker crust with a tangy lemon-cream cheese filling for a bright, refreshing dessert perfect for spring and summer gatherings.
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs
- 0.25 cup unsalted butter, melted
- 8 ounce cream cheese, softened
- 0.5 cup powdered sugar sifted
- 14 ounce sweetened condensed milk
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or whipped cream)
- 0.125 teaspoon salt
- 4 slice lemon slices optional, for garnish
Instructions
Preparation Steps
- Combine graham cracker crumbs and melted butter in a bowl until evenly moistened; press mixture into the bottom and up the sides of a 9-inch pie plate to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add sifted powdered sugar, salt, and vanilla extract to the cream cheese and beat until fully incorporated and smooth.
- Slowly pour in the sweetened condensed milk and lemon juice while mixing on low speed until the filling is smooth and slightly thickened; fold in lemon zest.
- Gently fold in the whipped topping until the mixture is uniform and fluffy, taking care not to overmix.
- Spoon the filling into the prepared graham cracker crust and spread evenly. Cover the pie and refrigerate for at least 4 hours, or until set (overnight is best).
- Before serving, garnish with lemon slices or additional lemon zest, slice, and enjoy chilled.
Notes
For a brighter lemon flavor, use a mix of lemon and a splash of lime juice. Store covered in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!