Cream Cheese Lemonade Pie
A silky, no-bake pie bursting with lemon flavor and a creamy, cheesecake-like texture. This Cream Cheese Lemonade Pie is a refreshing and easy dessert perfect for summer gatherings.
Ingredients
Scale
- 1 can (14 ounces) sweetened condensed milk
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup frozen lemonade concentrate, thawed
- 1 tub (8 ounces) whipped topping, thawed
- 1 (9-inch) graham cracker crust
- 1 teaspoon lemon zest
- Fresh lemon slices for garnish (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and lemonade concentrate. Mix until fully combined and smooth.
- Gently fold in the whipped topping until the mixture is airy and even.
- Pour the filling into the graham cracker crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Garnish with fresh lemon slices and extra zest if desired before serving.
Notes
- For best results, let the pie chill overnight to fully set.
- Wipe your knife clean between slices for neat servings.
- Use fresh lemon zest for extra fragrance and flavor.
- A homemade crust can elevate the flavor even more.
Find it online: https://dishmio.com/cream-cheese-lemonade-pie/