No Bake Cream Cheese Lemonade Pie
A no bake graham crust pie with a smooth cream cheese and lemonade filling, topped with whipped cream and lemon slices.
Equipment
- 9-inch pie dish
- Electric mixer
- Mixing bowls
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs about 12 whole crackers
- 6 tbsp butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 5 oz evaporated milk one can, chilled
- ½ cup lemonade concentrate thawed, undiluted
- 1 cup whipped cream for topping
- 1 lemon thinly sliced, for garnish
Instructions
Cooking
- Crust. Mix the crumbs with the melted butter, press into a 9 inch pie dish, and refrigerate for 15 minutes.
- Beat. Beat the cream cheese for 2 minutes until smooth, then beat in the powdered sugar.
- Blend. Add the evaporated milk and lemonade concentrate and beat until thick and creamy, about 2 minutes.
- Fill. Spoon the filling into the cold crust and level the top with a spatula.
- Chill. Refrigerate at least 4 hours until firm, then top with whipped cream and lemon slices.
Notes
Substitutions: A ready made graham crust works in place of the homemade one.
Tips: Soften the cream cheese for 30 minutes and measure the concentrate undiluted.
Storage: Refrigerate covered for up to 3 days. Do not freeze.