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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.
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Ingredients
  

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

Instructions
 

  • 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.