Cream Cheese Lemonade Pie

A refreshingly tangy and creamy no-bake pie made with a lemon-infused cream cheese filling and a buttery graham cracker crust, perfect for summer gatherings.

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream, whipped
For garnish:

Lemon slices
Whipped cream (optional)
Directions:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate the crust for at least 30 minutes.
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, beating until creamy.
Stir in the lemonade concentrate, lemon zest, and vanilla extract until well combined.
Gently fold in the whipped cream until the mixture is light and fluffy.
Pour the filling into the chilled crust, smoothing the top. Refrigerate for at least 4 hours, or until set.
Garnish with lemon slices and additional whipped cream before serving, if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes

Kcal: 350 kcal | Servings: 8 servings