Cream Cheese Lemonade Pie
This Cream Cheese Lemonade Pie is creamy, tangy, and refreshing, with a buttery graham cracker crust—an easy, no-fuss dessert perfect for warm days.
For the Creamy Pie:
- 1 5 oz can evaporated milk
- 1 3.4 oz box instant lemon pudding mix
- 2 8 oz packages cream cheese, softened
- ¾ cup frozen lemonade concentrate thawed
For the Pie Crust:
- 2 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter melted
- OR use 1 store-bought 9-inch graham cracker crust for a no-bake option
Mix graham cracker crumbs, sugar, and melted butter until it looks like damp sand. Press into a deep-dish pie plate, bottom and sides.
Bake at 350°F for 10–12 minutes until golden. Cool completely. (Skip if using a store-bought crust.)
Whisk evaporated milk and lemon pudding mix in a bowl for 2 minutes until thick and silky.
In another bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 3 minutes.
Slowly beat in the lemonade concentrate, then fold in the pudding mixture until smooth and creamy.
Spoon filling into the cooled crust and smooth the top.
Cover and refrigerate for at least 4 hours, or overnight, until set.