Cream Cheese Lemonade Pie

Here’s an introduction and organized recipe for your blog:


Introduction to Cream Cheese Lemonade Pie

As the sun climbs high and the days grow warmer, nothing quite hits the spot like a slice of Cream Cheese Lemonade Pie. This no-bake dessert is a delightful treat that combines the tangy zest of lemon with the creamy richness of cream cheese, offering a refreshing escape from the heat. Whether you’re hosting a summer party, a family gathering, or just craving something sweet and lemony, this pie promises to be a crowd-pleaser.

This recipe is wonderfully simple, requiring no oven time, which makes it perfect for those hot days when you’d rather not heat up the kitchen. With a few common ingredients and minimal prep, you can whip up a dessert that looks as sophisticated as it tastes. The combination of a crumbly graham cracker crust with a smooth, lemony filling provides a texture and flavor experience that is both satisfying and light.

Below, you’ll find a detailed recipe that includes both homemade and quicker alternatives for the pie crust, ensuring that you can adapt it to your time constraints and preferences. Follow these steps to create a Cream Cheese Lemonade Pie that will be the highlight of your summer dessert table.


Cream Cheese Lemonade Pie Recipe

Ingredients:

For the Pie Crust:

  • 2 ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • Alternatively, 1 (9 inch) graham cracker crust for a no-bake option

For the Creamy Pie:

  • 1 (5 oz) can evaporated milk
  • 1 (3.4 oz) box instant lemon pudding mix (small box)
  • 2 (8 oz) packages of cream cheese
  • ¾ cup frozen lemonade concentrate

Directions:

For the Pie Crust:

  1. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
  2. Press the mixture into a deep dish pie dish, ensuring it covers the sides.
  3. Bake at 350°F (175°C) for 10-12 minutes. Remove from oven and allow to cool. (Skip this step if using a pre-made crust.)

For the Creamy Pie:

  1. In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
  2. In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes.
  3. Gradually beat in the lemonade concentrate, then the pudding mixture.
  4. Spoon the mixture into the cooled graham cracker crust or a pre-made crust.
  5. Cover and refrigerate for at least 4 hours to set.

Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 8


Feel free to adjust the recipe or the introduction to better fit your blog’s style or your personal taste!

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