Cream Cheese Lemonade Pie is a refreshing and delightful dessert that combines the tangy flavor of lemonade with the creamy richness of cream cheese. This pie is perfect for warm weather and is a crowd-pleaser at picnics, potlucks, and family gatherings. The crunchy graham cracker crust perfectly complements the smooth, zesty filling, making each bite a harmonious blend of textures and flavors. With minimal prep and no need for an oven (if using a pre-made crust), this pie is an easy and delicious treat that will leave everyone asking for more.
Ingredients
- 1 (5 oz) can evaporated milk: Adds richness to the filling.
- 1 (3.4 oz) box of instant lemon pudding mix: Provides a tangy lemon flavor and helps set the pie.
- 2 (8 oz) packages of cream cheese: Creates a creamy and rich texture.
- ¾ cup frozen lemonade concentrate: Infuses the pie with a refreshing lemon taste.
For the Pie Crust:
- 2 ½ cups graham cracker crumbs: Forms the base of the pie.
- ⅓ cup sugar: Adds sweetness to the crust.
- ⅔ cup butter, melted: Binds the crust together.
- (Alternatively, use 1 pre-made graham cracker crust, 9 inch, for a no-bake option.)
Instructions
For the Pie Crust:
- Combine Ingredients:
- In a medium mixing bowl, combine 2 ½ cups graham cracker crumbs, ⅓ cup sugar, and ⅔ cup melted butter until well combined.
- Form the Crust:
- Press the mixture into a deep dish pie dish, ensuring to cover the bottom and sides evenly.
- Bake (if not using pre-made crust):
- Bake at 350°F (175°C) for 10-12 minutes until golden brown. Remove from the oven and let cool completely.
For the Creamy Pie:
- Prepare the Pudding Mixture:
- In a small mixing bowl, combine the 5 oz can of evaporated milk and the 3.4 oz box of instant lemon pudding mix. Beat on medium speed for about 2 minutes until thickened. Set aside.
- Beat the Cream Cheese:
- In a separate medium mixing bowl, beat the two 8 oz packages of cream cheese until light and fluffy, about 3 minutes.
- Combine Ingredients:
- Gradually beat in the ¾ cup frozen lemonade concentrate into the cream cheese mixture until well blended.
- Fold in the prepared pudding mixture until fully incorporated.
- Fill the Crust:
- Spoon the lemon cream cheese mixture into the cooled graham cracker crust (or pre-made crust).
- Refrigerate:
- Cover and refrigerate the pie for at least 4 hours, or until set.
Nutrition Information (per serving)
- Calories: 380
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 300mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugars: 24g
- Protein: 5g
Serving
Cream Cheese Lemonade Pie is best served chilled. Slice the pie and serve each piece with a dollop of whipped cream and a lemon twist for an extra touch of elegance. This pie is a fantastic dessert for any summer occasion and pairs beautifully with a refreshing iced tea or lemonade.
Notes
- Crust Options: For a quicker preparation, use a pre-made graham cracker crust. If making the crust from scratch, ensure it is fully cooled before adding the filling.
- Lemonade Concentrate: Make sure the lemonade concentrate is frozen when you add it to the cream cheese to help set the pie.
- Variations: Add a teaspoon of lemon zest to the filling for an extra burst of lemon flavor.
- Storage: Store the pie in the refrigerator, covered, for up to 3 days. The pie can also be frozen for up to a month; thaw in the refrigerator before serving.
FAQs
Can I use low-fat cream cheese? Yes, you can use low-fat or reduced-fat cream cheese, but the texture may be slightly less rich and creamy.
Can I use fresh lemon juice instead of lemonade concentrate? Lemonade concentrate provides a strong, concentrated flavor and helps set the pie. Using fresh lemon juice may alter the texture and flavor balance.
How can I make this pie dairy-free? Substitute the cream cheese with a dairy-free cream cheese alternative and use a non-dairy milk for the evaporated milk. Ensure all other ingredients, such as the pudding mix, are also dairy-free.
Can I add fruit to the pie? Yes, you can fold in fresh berries such as blueberries or raspberries into the filling for added texture and flavor.
Is this pie suitable for freezing? Yes, you can freeze the pie. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Can I make mini pies using this recipe? Yes, you can use mini graham cracker crusts or a muffin tin to create individual servings. Adjust the chilling time as needed to ensure the pies are fully set.
What can I use instead of graham cracker crumbs? You can use crushed digestive biscuits, vanilla wafers, or any other similar cookie for the crust.
How do I prevent the crust from becoming soggy? Ensure the crust is fully baked and cooled if making it from scratch. If using a pre-made crust, you can brush it with a thin layer of melted white chocolate before adding the filling to create a moisture barrier.
Can I use a different flavor of pudding mix? Yes, you can experiment with different flavors of pudding mix to create variations of this pie. Vanilla or lime pudding mixes would work well.
How do I achieve a smoother filling? Beat the cream cheese until very smooth before adding the other ingredients. Ensure all ingredients are well blended and there are no lumps in the mixture.
In conclusion, Cream Cheese Lemonade Pie is a delightful and easy-to-make dessert that’s perfect for warm weather and any gathering. Its creamy, tangy filling and crunchy graham cracker crust make it an irresistible treat. Enjoy making and sharing this refreshing pie with your loved ones!