Description
This refreshing Lemonade Cream Cheese Pie combines the tangy flavors of lemonade with creamy goodness, all nestled in a graham cracker crust. Perfect for summer gatherings or as a light dessert!
Ingredients
Scale
- 1 9-inch prepared graham cracker crust
- 1 8-oz tub of softened cream cheese
- 1 14-oz can sweetened condensed milk
- 1/4 cup thawed lemonade concentrate
- 1/2 teaspoon lemon zest
- 1.5 cups whipped topping
Instructions
- In a mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- While continuing to mix, slowly pour in the sweetened condensed milk. Mix until fully combined and smooth.
- Once the lemonade concentrate has thawed, add it to the mixture along with the lemon zest. Stir until well combined.
- Gently fold in the whipped topping using a spatula until the mixture is light and airy.
- Pour the creamy mixture into the prepared graham cracker crust and smooth the top with a spatula.
- Place the pie in the refrigerator and chill for at least 4 hours, or until the pie sets and becomes firm.
- Before serving, optionally garnish with additional lemon zest or whipped topping.
Notes
- Flavor Twist: Try using lime or orange concentrate for a different citrus flavor.
- Healthier Option: Use sugar-free sweetened condensed milk or low-fat cream cheese.
- Crunchier Crust: Opt for a nut-based crust like almond or pecan for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes