Discover the magic of our Cream Cheese Lemonade Pie, a perfect blend of creamy texture and tangy flavor that will make your taste buds dance with joy. This delightful dessert combines the smooth richness of cream cheese with the zesty punch of lemonade, all nestled in a buttery graham cracker crust. It’s a crowd-pleaser that’s easy to make and perfect for any gathering.
Every time I make this Cream Cheese Lemonade Pie, my family’s eyes light up with excitement. My husband, in particular, can’t get enough of its creamy, tangy goodness. It has become a beloved staple in our household, often requested for family dinners and special occasions. I remember the first time I served it; my little ones’ giggles and my husband’s approving nods made all the effort worthwhile. This pie doesn’t just satisfy our sweet tooth; it brings us closer together, creating moments of pure joy.
Why This Cream Cheese Lemonade Pie?
- Unique Flavor Combination: The blend of rich cream cheese and tangy lemonade offers a refreshing twist on the classic cream pie.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
- Versatile: Enjoy it as a chilled dessert on a hot day or a delightful end to a cozy meal.
- No-Bake Option: Opt for a pre-made graham cracker crust to skip the baking process and save time.
Ingredients:
For the Creamy Pie:
- 150 ml (5 oz) can of evaporated milk
- 96 g (3.4 oz) box of instant lemon pudding mix
- 454 g (16 oz) cream cheese (two 8 oz packages)
- 180 ml (¾ cup) frozen lemonade concentrate
For the Pie Crust:
- 250 g (2 ½ cups) graham cracker crumbs
- 67 g (⅓ cup) sugar
- 150 g (⅔ cup) butter, melted
- Or use one 9-inch pre-made graham cracker crust for a no-bake option
Directions:
For the Pie Crust:
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into a deep-dish pie dish, ensuring it covers the bottom and sides.
- Bake for 10-12 minutes. Remove from the oven and let cool completely.
For the Creamy Pie:
- In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until the mixture thickens.
- In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
- Gradually add the frozen lemonade concentrate to the cream cheese, beating until well combined.
- Slowly incorporate the pudding mixture into the cream cheese blend, mixing until smooth and uniform.
- Spoon the creamy filling into the cooled graham cracker crust (or pre-made crust if using).
- Cover and refrigerate for at least 4 hours to set.
Notes:
- Substitutions: For a different flavor twist, try using limeade or orange juice concentrate instead of lemonade.
- Tips: Ensure the cream cheese is at room temperature before beating to achieve a smoother consistency.
- Nutritional Info: This pie is rich and indulgent, so enjoy it in moderation as part of a balanced diet.
