Bright, creamy, and bursting with lemony freshness, this Cream Cheese Lemonade Pie is the dessert of your summer dreams. With a buttery graham cracker crust and a smooth filling made from cream cheese, lemon pudding, and frozen lemonade, every bite is tangy, sweet, and impossibly creamy.
Perfect for make-ahead entertaining, this chilled pie is easy to prep and even easier to devour. Whether you bake your crust or go completely no-bake, it’s a refreshing treat that’s made to impress without the stress.
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
¾ cup frozen lemonade concentrate
For the Pie Crust:
2 ½ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Alternatively: use 1 (9-inch) pre-made graham cracker crust for a completely no-bake version.
Directions:
Make the Crust (if not using pre-made):
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and sides of a deep-dish pie pan.
Bake at 350°F for 10–12 minutes. Let cool completely before adding the filling.
Skip this step if using a pre-made crust.
Prepare the Creamy Filling:
In a small bowl, whisk together the evaporated milk and lemon pudding mix. Beat for 2 minutes until thickened.
In a separate bowl, beat the cream cheese until fluffy, about 3 minutes.
Slowly add the lemonade concentrate and then the pudding mixture, beating until smooth and creamy.
Assemble & Chill:
Spoon the filling into the prepared crust. Smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or until set.
Prep Time: 15 minutes | Cooking Time: 10 minutes (if baking crust)
Total Time: 4 hours 25 minutes (including chilling)
Servings: 8 slices