Cream Cheese Lemonade Pie is a refreshingly tangy dessert that’s filled and topped with a creamy lemon filling. It’s not heavy or overly sweet either. I think it’s a perfect summertime or picnic dessert, and if you’re not a fan of lemon, feel free to substitute it with lime or orange.
It will still be undeniably delicious! If you’re looking for a light & zesty dessert that’s not overly sweet, you’ve come to the right place. When you make a smooth and creamy filling with a hint of lemon and pair it with a buttery graham cracker crust, you get the perfect pie. The addition of a lemon zest garnish just sends it over the top. I’ve really been in the mood for warm weather and this dreamy pie reminds me of sunny days and outdoor gatherings. Not a fan of lemon? Don’t worry, it’s still delicious with other citrus flavors.
Kitchen Equipment Needed:
- 9-inch pie pan
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Microplane or grater (for zesting)
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest (for garnish)
Directions:
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place the crust in the refrigerator to set while you prepare the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, beating until well combined. Stir in the thawed lemonade concentrate, lemon zest, and vanilla extract until the mixture is smooth and well incorporated.
- Assemble the Pie:
- Pour the lemon filling into the prepared graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until the filling is set.
- Prepare the Topping:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie.
- Garnish and Serve:
- Before serving, garnish with additional lemon zest. Slice and enjoy your refreshing Cream Cheese Lemonade Pie!
This Cream Cheese Lemonade Pie is a delightful blend of creamy and tangy flavors that will brighten up any occasion. Enjoy!
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