CREAM CHEESE LEMONADE PIE

A creamy and flavor filled pie, this recipe is nothing but a taste of heaven. Suitable as a side dish with the main course or as an appetizer.

There’s nothing like a good no-bake recipe that you can enjoy during the summer. This creamy pie made with lemonade concentrate is just about the best thing you can have in the summer heat. It’s an excellent appetizer, refreshingly delicious and really easy to make.

Total prep time: 4 hours 15 minutes (includes time to make the pie and time it sits in the refrigerator before serving)
Serves: 9 servings

Ingredients

For the Creamy Pie:
1 5 oz can of Evaporated milk
1 3.4 oz box of instant lemon pudding mix, one small box
2 8 oz packages of cream cheese
¾ cup frozen lemonade concentrate

For the Pie Crust:
2 ½ cup graham cracker crumbs
1/3 cup sugar
2/3 cup butter, melted

Directions

For the Pie Crust:
Step 1: Preheat the oven to about 350 degrees. Add all the ingredients in a large bowl and whisk together until they are well combined. Transfer to a pie dish
Step 2: Press the graham cracker crumbs into the mix in the pie dish, then place in the oven and bake for 10-12 minutes. Remove from the oven and set aside to cool.
For the Creamy Pie
Step 3: Combine 5 oz can of evaporated milk and pudding mix in a small bowl and beat on medium speed for 2 minutes. Add cream cheese to the mix and beat for about 3 minutes until it gets light and fluffy.
Step 4: Gradually add the lemonade concentrate to the pudding mix and beat lightly till it’s well combined. Then spoon mixture into the cooled graham cracker crust and cover.
Step 5: Refrigerate for at least 4 hours and serve.

Tips:
·The quantity of your graham crackers crust mixture depends on how thick you want your crust.

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