Make Cream Cheese Lemonade Pie

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.

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