Cream Cheese Lemonade Pie is a refreshing, no-bake dessert that’s perfect for warm weather! It combines the creamy richness of cream cheese with the tart, zesty flavor of lemonade, all set in a graham cracker crust. This pie is quick to make, and its light and refreshing taste makes it a great choice for summer picnics, BBQs, or any occasion when you want something simple and delicious.
Here’s how to make it:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 (12 oz) can frozen lemonade concentrate, thawed (not mixed with water)
- 1 (8 oz) container of whipped topping (like Cool Whip), thawed
- 2 tbsp fresh lemon juice (optional, for extra tartness)
For Garnish (optional):
- Lemon zest
- Whipped cream
- Lemon slices or lemon wedges
Instructions:
1. Make the Graham Cracker Crust:
- Preheat the oven: If you want a slightly crispier crust, preheat your oven to 350°F (175°C).
- Combine the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press into the pan: Press the mixture into the bottom of a 9-inch pie dish, tart pan, or even a springform pan, making sure to press it down firmly.
- Bake (optional): If you prefer a baked crust, place the crust in the oven and bake for 8-10 minutes until lightly golden and set. Allow it to cool completely. (If you prefer a no-bake crust, simply refrigerate the crust for about 30 minutes to firm up.)
2. Make the Filling:
- Blend the filling: In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and powdered sugar together until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the lemonade concentrate: Mix in the thawed lemonade concentrate until fully combined. If you like a more pronounced lemon flavor, add the fresh lemon juice as well.
- Fold in the whipped topping: Gently fold in the whipped topping (Cool Whip) until everything is well mixed and light.
3. Assemble the Pie:
- Fill the crust: Pour the creamy filling into the prepared graham cracker crust and smooth it out with a spatula to make an even layer.
- Chill: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly and firm up.
4. Garnish and Serve:
- Garnish: Before serving, you can garnish the pie with a little lemon zest, extra whipped cream, and fresh lemon slices or wedges for a pretty presentation.
- Serve: Slice the pie and enjoy its creamy, tangy goodness!
Tips:
- No Bake: The beauty of this pie is that it’s no-bake! If you prefer a firmer, more set filling, letting it chill overnight will ensure the best texture.
- Lemonade Concentrate: You can adjust the sweetness or tartness of the pie by adding more or less lemonade concentrate. If you prefer a sweeter pie, you can use a little extra sugar.
- Crust Variations: While the graham cracker crust is traditional, you can substitute it with an Oreo crust, shortbread crust, or even a premade pie crust for convenience.
- Topping Variations: For extra flavor, you can add a drizzle of lemon curd on top, or a few fresh berries (blueberries or raspberries work especially well).
Storage:
- Refrigerate: This pie needs to be stored in the refrigerator and will keep for up to 3 days. If the weather is especially warm, it’s best to serve it within a couple of days for the best texture and freshness.
This Cream Cheese Lemonade Pie is the ultimate easy-to-make, no-bake dessert that’s creamy, tart, and just the right amount of sweetness. It’s perfect for summer or anytime you want a light, refreshing treat!