The real magic of this Cream Cheese Lemonade Pie lies in its perfect balance of sweet and tangy flavors. The cream cheese adds a luscious, smooth texture, while the lemonade concentrate infuses the pie with a zesty, citrusy brightness that tastes like sunshine in every bite. Combined with the lightness of whipped topping and the crunchy graham cracker crust, each mouthful is a refreshing, no-bake dessert that is simple yet satisfying. It’s a versatile pie perfect for summer barbecues, picnics, or any time you crave a cool, creamy treat with a tart twist.
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional)
- 1 (8 oz) tub of whipped topping, thawed
- 1 prepared graham cracker pie crust
- Lemon slices or whipped cream for garnish (optional)
Instructions:
- Prepare the Filling:
In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk. Use a hand mixer or stand mixer to beat the mixture until it’s smooth and creamy. This step ensures there are no lumps, which can affect the texture of the pie. - Add the Lemonade:
Gradually add the thawed lemonade concentrate to the cream cheese mixture, continuing to beat on low speed until the lemonade is fully incorporated. For an extra burst of lemon flavor, add 1 teaspoon of lemon zest at this stage. The lemonade concentrate provides a tangy punch that complements the creaminess of the filling. - Fold in the Whipped Topping:
Using a spatula, gently fold in the whipped topping. The key is to fold gently to maintain the light and airy texture of the whipped topping. Once the whipped topping is fully incorporated, the filling should be light and fluffy. - Fill the Pie Crust:
Pour the mixture into the prepared graham cracker crust, smoothing the top with a spatula for an even layer. For a homemade touch, you can use a homemade graham cracker crust, but store-bought works just as well to save time. - Chill the Pie:
Place the pie in the refrigerator and allow it to set for at least 4 hours, or until the filling is firm. If you’re in a hurry, you can place it in the freezer for about 2 hours, but be careful not to freeze it solid. - Garnish and Serve:
Before serving, garnish with whipped cream and lemon slices if desired for an extra touch of freshness and presentation. Slice the pie with a sharp knife, and serve chilled. - Notes:
- You can swap the lemonade concentrate for limeade concentrate for a key lime twist.
- For a gluten-free version, simply use a gluten-free pie crust.
- Store leftovers in the refrigerator for up to 3 days.
