This Cream Cheese Lemonade Pie is a delightful blend of sweet and tangy flavors, perfect for a summer gathering or a refreshing dessert. The creamy filling, combined with the zesty lemon flavor, is a delightful treat that will satisfy your sweet tooth.

 

Ingredients:
For the Crust:

Ingredient Quantity
Graham Cracker Crumbs 1 ½ cups
Granulated Sugar ¼ cup
Unsalted Butter, Melted 6 tablespoons
For the Filling:

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Ingredient Quantity
Cream Cheese, Softened 8 oz
Sweetened Condensed Milk 1 (14 oz) can
Frozen Lemonade Concentrate, Thawed ¾ cup
Lemon Zest (optional) 1 teaspoon
Vanilla Extract 1 teaspoon
Whipped Topping (like Cool Whip), Thawed 1 (8 oz) container
Optional Add-Ins:

Ingredient Quantity
Fresh or Frozen Raspberries ½ cup
Lemon Curd 1 tablespoon
Instructions:
Make the Graham Cracker Crust:

Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture into a 9-inch pie dish.
Refrigerate for at least 30 minutes.
Prepare the Lemonade Filling:

Beat cream cheese until smooth.
Gradually add sweetened condensed milk, beating until combined.
Stir in lemonade concentrate, lemon zest (if using), and vanilla extract.
Gently fold in whipped topping.

Assemble the Pie:

Pour filling into the prepared crust.
Refrigerate for at least 4 hours, or overnight.
Serve:

Garnish with lemon slices and whipped cream, if desired.
Serve chilled.