Total Time: 4 hrs 15 mins | Yield: 9 Servings
You don’t need to bake this Cream Cheese Lemonade Pie! Just assemble it, place it in the fridge to chill for at least 4 hours, and it’s ready for serving! Pretty easy, right? This is the best dessert to serve. Try it now!
Ingredients:
For the Creamy Pie:
2 8-ounces packages of cream cheese
¾ c frozen lemonade concentrate
1 5-ounce can of Evaporated milk
1 3.4-ounces box of instant lemon pudding mix, one small box
For the Pie Crust:
2/3 c butter, melted
1/3 c sugar
2 ½ c Graham cracker crumbs
Directions:
Pie Crust:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a large mixing bowl, add all the ingredients to the crust. Whisk everything until well incorporated.
Transfer the mixture to a pie dish, spread it evenly, and press tightly.
Add the Graham cracker crumbs on top and press towards the crust.
Place the pie dish inside the preheated oven and bake the crust for about 10 to 12 minutes or until set.
Remove the crust from the oven and let it cool for a few minutes at room temperature.
Creamy Pie:
In the bowl of a stand mixer, add pudding mix and evaporated milk. Beat for about 2 minutes on medium speed until well blended.
Add the cream cheese, then beat for additional 3 minutes.
Slowly add the concentrated lemonade into the bowl with the pudding mix, then beat continuously until well incorporated.
Pour the mixture into the prepared crust and spread it evenly.
Wrap the whole thing with plastic, then place it in the fridge to chill for at least 4 hours.
Serve chilled. Enjoy!
Notes:
You can add more graham crackers if you want a thick crust. Otherwise, add less.
I highly suggest serving this chilled for the best experience.
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