Cream Cheese Lemonade Pie – A No-Bake Summer Favorite!

Introduction

Cream Cheese Lemonade Pie is the perfect dessert when you need something light, creamy, and refreshingly tart. With just a few ingredients and minimal effort, this pie comes together into a showstopping chilled dessert. Whether you use a homemade graham cracker crust or a pre-made one, this recipe is ideal for spring and summer gatherings.

Ingredients

For the Creamy Lemonade Pie Filling:

• 1 (5 oz) can evaporated milk

• 1 (3.4 oz) box of instant lemon pudding mix

• 2 (8 oz) packages cream cheese

• ¾ cup frozen lemonade concentrate (thawed)

For the Graham Cracker Crust:

• 2 ½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• ⅔ cup butter, melted

Optional: Use 1 pre-made 9-inch graham cracker crust for a completely no-bake option.

Instructions

Step 1: Prepare the Graham Cracker Crust (if not using pre-made)

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

2. Press mixture firmly into a 9-inch deep-dish pie plate, making sure the crust goes up the sides.

3. Bake at 350°F (175°C) for 10 to 12 minutes. Remove from oven and let cool completely.

Step 2: Prepare the Lemonade Pie Filling

1. In a small mixing bowl, whisk together evaporated milk and instant lemon pudding mix. Beat for about 2 minutes until thickened.

2. In a separate medium bowl, beat cream cheese until light and fluffy (about 3 minutes).

3. Gradually add the lemonade concentrate, then mix in the pudding mixture. Beat until smooth and creamy.

Step 3: Assemble the Pie

1. Spoon the creamy filling into the cooled graham cracker crust (or pre-made crust).

2. Smooth the top using a spatula.

3. Cover and refrigerate for at least 4 hours, or until fully set.

Serving Suggestions

Serve chilled for the best texture and flavor. This pie pairs well with fresh berries or a dollop of whipped cream. It’s perfect for barbecues, potlucks, or holiday gatherings where a refreshing dessert is needed.

Storage Tips

• Refrigerate any leftovers covered for up to 5 days.

• For longer storage, freeze the pie for up to 1 month. Let thaw in the refrigerator before serving.

Tips for Success

• Use full-fat cream cheese for the creamiest texture.

• Chill the pie overnight for best results.

• Make sure the lemonade concentrate is fully thawed before mixing.

Variations

• Swap the lemon pudding mix for vanilla or cheesecake pudding for a milder flavor.

• Add lemon zest for a more intense citrus punch.

• Use a shortbread crust or vanilla wafer crust as an alternative.

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  Cream Cheese Lemonade Pie – A No-Bake Summer Favorite!

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  • Author: Stephanie

  Print Recipe

  Pin Recipe

  Ingredients

  Scale 1x2x3x

  For the Creamy Pie:

  1 (5 oz) can Evaporated milk1 (3.4 oz) box of instant lemon pudding mix
  2 (8 oz) packages of cream cheese
  ¾ cup frozen lemonade concentrate
  For the Pie Crust:
  2 ½ cups graham cracker crumbs
  ⅓ cup sugar
  ⅔ cup butter, melted
  Or 1 graham cracker crust, 9 inch (for a no-bake option)

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  Instructions

  Prepare the Pie Crust:
  In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
  Press the mixture into a deep dish pie dish, making sure to cover the sides.
  Bake at 350°F (175°C) for 10-12 minutes. Remove from oven and let cool. (Skip this step if using a pre-made crust.)
  Prepare the Creamy Pie Filling:
  In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
  In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
  Gradually beat in the lemonade concentrate, then the pudding mixture.
  Assemble the Pie:
  Spoon the mixture into the cooled graham cracker crust or a pre-made crust.
  Cover and refrigerate for at least 4 hours.