Cream Cheese Lemonade Pie is a refreshing and tangy dessert that’s perfect for warm weather. This no-bake pie combines the creamy richness of cream cheese with the zesty flavor of lemonade, all in a buttery graham cracker crust. It’s easy to make, and the result is a light, refreshing pie that will impress family and friends alike!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• ¾ cup frozen lemonade concentrate, thawed
• 1 teaspoon lemon zest (optional for extra flavor)
• 1 teaspoon vanilla extract
• 1 (8 oz) container whipped topping (like Cool Whip), thawed

For Topping:

• Fresh lemon slices for garnish (optional)
• Extra whipped cream for garnish (optional)

Optional Add-Ins:

• ½ cup fresh or frozen raspberries for a fruity twist
• 1 tablespoon lemon curd for an extra tangy flavor

Instructions

Step 1: Make the Graham Cracker Crust

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to firmly press it in.
3. Refrigerate the crust for at least 30 minutes to set, or place it in the freezer while you prepare the filling.

Step 2: Prepare the Lemonade Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
2. Gradually add the sweetened condensed milk and continue beating until fully incorporated and smooth.
3. Stir in the lemonade concentrate, lemon zest (if using), and vanilla extract. Mix until everything is combined.
4. Gently fold in the whipped topping using a spatula, being careful not to overmix to maintain the light, airy texture.

Step 3: Assemble the Pie

1. Pour the lemonade filling into the prepared graham cracker crust, smoothing the top with a spatula.
2. Refrigerate the pie for at least 4 hours, or until it is set and firm. For best results, chill overnight.

Step 4: Serve

1. Before serving, garnish the pie with fresh lemon slices and additional whipped cream, if desired.
2. Slice and serve the Cream Cheese Lemonade Pie chilled for a refreshing, tangy dessert!

Cooking Notes

• Lemonade Concentrate: Be sure to use frozen lemonade concentrate for the best flavor. Thaw it before mixing it into the filling.
• Graham Cracker Crust: For a store-bought shortcut, you can use a pre-made graham cracker crust, but homemade adds a fresher, richer flavor.

Variations

1. Strawberry Lemonade Pie

For a fruity twist, mix ½ cup of fresh or frozen strawberries into the filling. You can also top the pie with sliced strawberries for an extra burst of flavor.

2. Raspberry Lemonade Pie

Add fresh raspberries to the lemonade filling for a beautiful pop of color and flavor. You can even swirl in a few spoonfuls of raspberry jam for extra sweetness.

3. Lemon Curd Swirl Pie

For an extra tangy pie, swirl 1 tablespoon of lemon curd into the lemonade filling before chilling. This adds an extra layer of lemon flavor that’s irresistible.

4. No-Crust Lemonade Pie

If you prefer a lighter version, skip the graham cracker crust and serve the lemonade filling in individual dessert cups topped with fresh fruit and a dollop of whipped cream.

Keto Version and Low-Carb Adjustments

For a keto-friendly version:

• Replace the graham cracker crust with a crust made from almond flour and butter.
• Use sugar-free sweetened condensed milk and a sugar-free lemonade concentrate or make your own sugar-free lemonade mixture.
• Use whipped heavy cream instead of whipped topping to keep it low-carb.

Frequently Asked Questions (FAQs)

Q: Can I make Cream Cheese Lemonade Pie ahead of time?
Yes! This pie is perfect for making ahead of time. It needs at least 4 hours in the refrigerator to set, but it can also be made 1-2 days in advance and stored in the fridge.

Q: How do I store leftover pie?
Store any leftovers covered in the refrigerator for up to 3-4 days. The pie will remain fresh and creamy when chilled.

Q: Can I freeze Cream Cheese Lemonade Pie?
Yes! You can freeze this pie for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Q: Can I use fresh lemonade instead of concentrate?
The frozen concentrate gives the pie its strong lemon flavor, but if you prefer to use fresh lemonade, make sure it’s very concentrated and sweetened to get the right balance.

Q: What can I serve with Cream Cheese Lemonade Pie?
Serve this pie with a dollop of whipped cream and a garnish of fresh berries or lemon slices for a simple, elegant presentation.

This Cream Cheese Lemonade Pie is a delightful, no-bake dessert that’s perfect for summer or any occasion where you want a light, zesty treat. The combination of creamy filling and refreshing lemon flavor in a buttery graham cracker crust makes this pie an instant favorite. Whether you customize it with berries or a lemon curd swirl, this pie is guaranteed to be a hit!