Lemonade and Cream Cheese Pie Perfect On A Warm Day

On a hot summer day, this cream cheese lemonade pie is just what you need. This pie is creamy, tart, and bursting with lemony flavor—perfect for a refreshing, super delicious dessert. Recently, my co-worker Dawn shared some amazing lemon recipes with me, and I am thoroughly enjoying these delightful lemony treats. Sharing recipes from friends is always a joy, as it allows me to explore and appreciate the flavors they hold dear. I’m eagerly anticipating more of Dawn’s family recipes.

I was chatting with my friend Arnetta, who works at the bank, about this pie the other day. Now, I plan to deliver one of these tasty pies to her in the morning. She often raves about my blog to all the tellers whenever I visit the bank, and I truly appreciate her support. What better way to thank her than by sharing this delicious cream cheese lemonade pie?

Why You’ll Love This Recipe

This lemonade and cream cheese pie is the ultimate summer dessert—cool, creamy, and perfectly tangy. It’s easy to make, requires minimal ingredients, and has a delightful balance of sweet and tart that will captivate your taste buds.

Kitchen Equipment You’ll Need

• Medium mixing bowl
• Small mixing bowl
• Whisk
• Electric mixer
• Deep dish pie dish

Ingredients

For the Creamy Pie

• 1 (5 oz) can evaporated milk
• 1 (3.4 oz) box of instant lemon pudding mix
• 2 (8 oz) packages of cream cheese
• ¾ cup frozen lemonade concentrate

For the Pie Crust

• 2⅔ cups graham cracker crumbs
• ⅓ cup sugar
• ⅔ cup butter, melted
• Or 1 pre-made 9-inch graham cracker crust

Step-by-Step Instructions

For the Pie Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into a deep dish pie dish, making sure to cover the bottom and sides evenly.
4. Bake for 10–12 minutes. Remove from the oven and let cool completely.

For the Creamy Pie

1. In a small mixing bowl, combine evaporated milk and lemon pudding mix. Beat on low speed for 2 minutes until the mixture thickens.
2. In a separate medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
3. Gradually beat in the lemonade concentrate.
4. Slowly add the pudding mixture to the cream cheese mixture, beating until well combined.
5. Pour the mixture into the cooled graham cracker crust or a pre-made crust.
6. Cover and refrigerate for at least 4 hours to set.

Tips for Success

• Ensure the cream cheese is softened to room temperature before mixing for a smoother texture.
• For an extra lemony kick, add a teaspoon of lemon zest to the filling.

Additional Tips and Variations

• Garnish with whipped cream and lemon slices for a decorative touch.
• Try a key lime variation by substituting lime pudding mix and limeade concentrate.

Nutritional Highlights (Per Serving)

Calories: 320 | Fat: 18g | Carbohydrates: 35g | Protein: 5g

Frequently Asked Questions (FAQ)

Can I use fresh lemon juice instead of concentrate? While fresh juice offers a natural flavor, the concentrate provides a more intense lemon taste essential for this pie.

How long can I store the pie? Store it covered in the refrigerator for up to 5 days.

Conclusion

This Lemonade and Cream Cheese Pie is a delightful treat on any warm day. It’s easy to make, wonderfully refreshing, and sure to impress anyone who tries it. Give this recipe a try, and don’t forget to share your experience and any creative twists you might add. Enjoy!