No-Bake Cream Cheese Lemonade Pie
A delicious and refreshing no-bake dessert with a creamy filling and a crumbly crust, perfect for warm days.
Ingredients
For the filling
- 1 can 5 oz can of evaporated milk
- 8 oz cream cheese, softened Make sure it is softened for easy mixing.
- 1 cup powdered sugar
- ½ cup lemonade concentrate, thawed Adjust based on taste preference.
For the crust
- 1-2 cups graham cracker crumbs Use 1 cup for a thinner crust, 2 cups for a thicker one.
- ¼ cup butter, melted
For serving
- Whipped cream For topping.
- Lemon slices For garnish.
Instructions
Preparation
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add in the powdered sugar and mix until well combined.
- Stir in the evaporated milk and lemonade concentrate until smooth.
- In a separate bowl, combine the graham cracker crumbs and melted butter to form a crust.
- Press the crust mixture into the bottom of a pie dish.
- Pour the cream cheese lemonade filling into the crust.
- Refrigerate for at least 2 hours until set.
Serving
- Serve topped with whipped cream and lemon slices.
Notes
Cover pie with plastic wrap or place it in an airtight container to store. Keep in refrigerator for up to 5 days or freeze for about 1 month.