Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter melted
- For the Filling:
- 2 8 oz packages cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate thawed
- 1 teaspoon lemon zest optional, for extra lemon flavor
- 1/4 cup lemon juice optional, for extra tartness
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices for garnish
- Mint leaves for garnish (optional)
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Refrigerate the crust for at least 30 minutes to set, or bake at 375°F (190°C) for 8-10 minutes for a firmer crust. Allow to cool completely.
- Make the Filling:
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk and continue beating until smooth.
- Add the lemonade concentrate, lemon zest, and lemon juice (if using). Beat on low speed until everything is well combined.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Chill the Pie:
- Refrigerate the pie for at least 4 hours, or until firm. Overnight is best for the flavors to meld and the filling to set properly.
- Prepare the Whipped Cream Topping:
- In a cold mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie before serving.
- Garnish and Serve:
- Garnish with lemon slices and mint leaves if desired.
- Slice and serve chilled.
