Description
A refreshing, no-bake pie featuring a creamy, tangy lemonade filling nestled in a buttery graham cracker crust. Perfect for warm days or make-ahead desserts.
Ingredients
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup packed brown sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 can (5 oz) evaporated milk
- 1 box (3.4 oz) instant lemon pudding mix
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup thawed lemonade concentrate
Instructions
- Mix graham cracker crumbs, brown sugar, salt, and melted butter until well combined.
- Press the mixture into a 9-inch pie pan to form a crust. Chill in the refrigerator.
- In a bowl, whisk together evaporated milk and lemon pudding mix for about 2 minutes until slightly thickened.
- In a separate bowl, beat cream cheese until smooth and fluffy.
- Add lemonade concentrate to the cream cheese and beat until fully blended.
- Mix in the pudding mixture until the filling is smooth.
- Pour filling into the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight.
Notes
- Can be made ahead and chilled overnight for best texture.
- Use limeade or orange juice concentrate for variation.
- A store-bought crust is a quick alternative.
- Top with whipped cream or lemon zest for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
