Description
A delightful and refreshing pie that balances tangy lemon flavor with a creamy filling and a crumbly graham cracker crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon brown sugar
- 2 tablespoons granulated white sugar
- 6 tablespoons salted butter (melted and cooled)
- 6 ounces cream cheese (softened)
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces frozen lemonade concentrate (thawed)
- Zest of 1 lemon
- 8 ounces Cool Whip
Instructions
- Add graham crackers to a food processor and grind until coarse. Add sugars and butter, and grind again until combined and a sand-like consistency is achieved.
- Transfer the crumb mixture to a pie pan and press it down evenly to form the crust. You can refrigerate the crust for about 30 minutes or bake it at 325 degrees F for 8-10 minutes until light brown if you prefer a texture thatโs slightly firmer.
- In a large bowl, mix the softened cream cheese with an electric mixer for about a minute until smooth. Then add the sweetened condensed milk, lemon zest, and thawed lemonade. Blend until everything is well combined and smooth.
- Gently fold in the Cool Whip until itโs fully incorporated into the cream cheese mixture.
- Spoon the lemonade filling evenly over the chilled crust. Place the pie in the freezer to set for at least 6 hours or overnight for the best texture.
- Once chilled, slice and enjoy your Lemonade Cream Cheese Pie!
Notes
For best results, let the cream cheese soften before mixing and ensure to chill the pie adequately before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American