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Cream Cheese Lemonade Pie
Emily

Cream Cheese Lemonade Pie

This no-bake Cream Cheese Lemonade Pie is light, tangy, and irresistibly creamy — a refreshing dessert with the perfect balance of sweet and tart lemon flavor in a graham cracker crust.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (9-inch) graham cracker pie crust
  • 1 (8 oz) block cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1/3 cup frozen lemonade concentrate, thawed
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (plus more for garnish)
  • lemon slices or zest, for garnish

Equipment

  • Mixing bowl
  • Electric mixer
  • Rubber spatula
  • 9-inch pie plate
  • refrigerator

Method
 

  1. In a large bowl, beat cream cheese until smooth and fluffy.
  2. Add sweetened condensed milk, lemonade concentrate, lemon zest, and vanilla extract. Beat until creamy and well combined.
  3. Fold in whipped topping gently until fully incorporated.
  4. Pour mixture into graham cracker crust and smooth the top evenly.
  5. Chill the pie in the refrigerator for at least 4 hours or until firm.
  6. Garnish with extra whipped topping, lemon slices, or zest before serving.

Notes

For a stronger lemon flavor, add a few extra drops of lemonade concentrate or a bit more zest. Keep the pie chilled until serving and store leftovers covered in the refrigerator for up to 3 days.