Description
This creamy, tangy no-bake lemonade pie combines cream cheese, frozen lemonade, and lemon pudding in a buttery graham cracker crust—perfect for summer desserts without heating up the kitchen.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
Filling:
- 1 can (5 oz) evaporated milk
- 1 package (3.4 oz) instant lemon pudding mix
- 1 package (8 oz) cream cheese, softened
- 1 can (6 oz) frozen lemonade concentrate, thawed
Instructions
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Press into a deep-dish pie plate. For a firmer crust, bake at 350°F for 10–12 minutes and cool completely. For no-bake, chill the crust for 30 minutes.
- Make the Filling: In a bowl, whisk together evaporated milk and lemon pudding mix for 2 minutes until creamy and thickened. In a separate bowl, beat cream cheese until fluffy and smooth. Gradually mix in thawed lemonade concentrate, then slowly fold in the pudding mixture. Beat until the filling is smooth and uniform.
- Assemble and Chill: Pour filling into prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until set.
- Garnish and Serve: Garnish with whipped cream, lemon zest, lemon slices, or fresh berries before serving.
Notes
- Let cream cheese sit at room temperature for easier mixing.
- Chill thoroughly for a firm set—overnight is best.
- Use a deep-dish pie plate to accommodate the filling.
- Add fresh berries or a coconut cookie crust for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (optional 10-12 minutes for baked crust)
- Category: Dessert
- Method: No-Bake (Optional Baked Crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
