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Cream Cheese Lemonade Pie

A rich, creamy, tangy no-bake lemonade pie made with cream cheese, sweetened condensed milk, and frozen lemonade concentrate in a graham cracker crust.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pie Filling
  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 0.75 cup frozen lemonade concentrate thawed
  • 8 oz whipped topping thawed
  • 1 tsp lemon zest optional
  • 1 pre-made graham cracker crust 9-inch
Crust (Homemade Option)
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
  • 1 pinch salt optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. If making a homemade crust, combine graham crumbs, sugar, butter, and salt. Press into a 9-inch pie pan and chill.
  2. In a large bowl, beat softened cream cheese until completely smooth.
  3. Mix in sweetened condensed milk until the mixture is silky with no lumps.
  4. Add lemonade concentrate and zest, blending until thick and creamy.
  5. Fold in whipped topping gently until fully combined and fluffy.
  6. Spread filling into the prepared graham cracker crust.
  7. Refrigerate at least 4 hours or freeze for a firmer texture.
  8. Slice, garnish with lemon slices or whipped cream, and serve chilled.

Notes

For extra lemon flavor, add additional zest or a tablespoon of lemon juice.