Instructions
Prepare the Crust
- In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or your fingers to pack it down tightly.
- Refrigerate the crust for 15-20 minutes to allow it to set. If you're in a hurry, you can also freeze it for 10-15 minutes.
Make the Cream Cheese Filling
- In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
- Add the sweetened condensed milk, lemon juice, and lemonade concentrate. Continue mixing until fully combined and the filling is smooth and creamy.
- Gently fold in the whipped topping, lemon zest (if using), and a pinch of salt. This will lighten the mixture and give the pie its signature airy texture.
Assemble the Pie
- Spoon the cream cheese filling into the chilled graham cracker crust. Spread it evenly with a spatula, smoothing out the top for a neat finish.
- Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight. This allows the flavors to meld and the filling to firm up.
Serve and Enjoy
- Once chilled and set, slice the pie and serve. You can garnish it with additional whipped topping, a few lemon slices, or a sprinkle of lemon zest for an extra pop of color and flavor.
- For a more festive touch, try adding a few fresh berries, such as strawberries or blueberries, for a fresh contrast to the tangy lemon flavor.
Tips for the Perfect Cream Cheese Lemonade Pie
- Fresh Lemon Juice: While frozen lemonade concentrate works great, fresh lemon juice provides an even more vibrant flavor. If you’re using fresh lemons, you can also zest one to enhance the lemony taste.
- Make it Extra Creamy: If you prefer a thicker, creamier pie, you can add an additional 4 oz of cream cheese to the filling for more richness.
- Crust Variations: For a twist on the classic graham cracker crust, you can substitute with a vanilla wafer crust or a shortbread cookie crust.
- Freezer-Friendly: This pie can also be frozen! Simply cover the pie tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it in the refrigerator for a few hours before serving.
