Description
This refreshing Lemonade Pie is a zesty, creamy dessert perfect for warm days or any time you crave a bright, citrus treat. Made with a smooth blend of cream cheese, sweetened condensed milk, lemonade concentrate, and lemon pudding, folded into whipped topping and set in a graham cracker crust, it requires no baking and delivers a luscious, tangy flavor with a light, airy texture.
Ingredients
Filling
- 8 ounces full fat cream cheese, softened
- 14 ounces sweetened condensed milk
- ½ cup frozen lemonade concentrate, thawed
- 1 teaspoon pure lemon extract
- 3.4 ounces lemon flavored instant pudding mix
- 8 ounces whipped topping, thawed
Crust
- 9 ounces premade graham cracker crust
Instructions
- Mix Cream Cheese and Liquids: In a medium-sized mixing bowl, use a handheld mixer on medium-high speed to beat together the softened cream cheese, sweetened condensed milk, thawed lemonade concentrate, and pure lemon extract for 1½ to 2 minutes until the mixture is smooth and creamy.
- Add Pudding Mix: Lower the mixer speed to low and add the lemon flavored instant pudding mix. Then increase the speed back to medium and continue mixing for 1 to 1½ minutes until the mixture is smooth and begins to thicken.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the lemon mixture, creating a light and airy filling without deflating the whipped topping.
- Assemble Pie: Spread the prepared filling evenly into the premade graham cracker crust, smoothing the top with a spatula.
- Chill: Cover the pie with plastic wrap or foil and refrigerate for at least 8 hours, or overnight, allowing the filling to set thoroughly before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Thaw the frozen lemonade concentrate and whipped topping completely before use for best texture.
- This pie requires no baking, making it a quick and easy dessert to prepare ahead of time.
- For an extra tang, garnish with lemon zest or thin lemon slices before serving.
- Store leftover pie covered in the refrigerator for up to 3 days.
