This no-bake cream cheese lemonade pie is a traditional and easy treat. This tasty pie uses lemonade concentrate, whipped cream, plus a few other ingredients to create the perfect tart and sweet dessert. In this pie, the instant lemon pudding is the centerpiece. It makes a very creamy and fluffy filling that’s just unbeatable!
You must have this on your recipe bucket list!
Ingredients
For the Creamy Pie:
- 1 5 oz can of Evaporated milk
- 1 3.4 oz box of instant lemon pudding mix, one small box
- 2 8 oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
For the Pie Crust:
- 2 ½ cup graham cracker crumbs
- 1/3 cup sugar
- 2/3 cup butter, melted
Directions
For the Pie Crust:
Step 1: Preheat the oven to about 350 degrees. Add all the ingredients in a large bowl and whisk together until they are well combined. Transfer to a pie dish
Step 2: Press the graham cracker crumbs into the mix in the pie dish, then place in the oven and bake for 10-12 minutes. Remove from the oven and set aside to cool.
For the Creamy Pie
Step 3: Combine 5 oz can of evaporated milk and pudding mix in a small bowl and beat on medium speed for 2 minutes. Add cream cheese to the mix and beat for about 3 minutes until it gets light and fluffy.
Step 4: Gradually add the lemonade concentrate to the pudding mix and beat lightly till it’s well combined. Then spoon mixture into the cooled graham cracker crust and cover.
Step 5: Refrigerate for at least 4 hours and serve.
Tips:
·The quantity of your graham crackers crust mixture depends on how thick you want your crust.