Why Make This Recipe
Cream Cheese Lemonade Pie is a delightful dessert that combines the rich, creamy texture of cream cheese with the refreshing tang of lemonade. This pie is perfect for summer gatherings, celebrations, or just a sweet treat at home. It’s easy to prepare and can be made ahead of time, allowing you to enjoy more time with your guests or family. The vibrant lemon flavor and light, fluffy filling make it a favorite among both kids and adults. Plus, who can resist a slice of pie decorated with whipped cream and lemon slices?
How to Make Cream Cheese Lemonade Pie
Ingredients:
- 1 9-inch graham cracker pie crust (store-bought or homemade)
- 8 oz (225 g) cream cheese, softened
- 14 oz (396 g) sweetened condensed milk (1 can)
- 6 oz (180 ml) frozen lemonade concentrate, thawed
- 1 cup (240 ml) heavy whipping cream (or 8 oz Cool Whip, thawed)
- 1 teaspoon lemon zest (optional, for extra brightness)
- Whipped cream and lemon slices for garnish (optional)
Directions:
Prepare the crust (if homemade): Combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press this mixture into a 9-inch pie dish and chill it while preparing the filling.
Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Scrape down the sides of the bowl to remove any lumps.
Add the condensed milk: Gradually mix in the sweetened condensed milk until it is fully combined and silky.
Incorporate lemonade concentrate: Pour in the thawed lemonade concentrate and lemon zest (if using). Mix well until the filling is smooth, thick, and slightly tangy.
Fold in whipped cream: If using heavy cream, beat it separately until soft peaks form, then gently fold it into the lemonade mixture. If you are using Cool Whip, fold it directly in until there are no streaks left.
Fill and chill: Spoon the creamy lemonade mixture into the prepared graham cracker crust. Smooth the top evenly with a spatula.
Refrigerate: Cover the pie loosely with plastic wrap and chill it for at least 4 hours, or until the filling is firm and set.
Serve: Before serving, garnish the pie with whipped cream swirls, thin lemon slices, or lemon zest curls. Serve it cold.
How to Serve Cream Cheese Lemonade Pie
Serve this pie chilled for the best flavor. You can add a dollop of whipped cream and a slice of lemon on top for a beautiful presentation. It pairs wonderfully with iced tea or lemonade, making it a fantastic choice for hot days or festive occasions.
How to Store Cream Cheese Lemonade Pie
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for about 3-4 days. Avoid freezing the pie, as the texture may change once thawed.
Tips to Make Cream Cheese Lemonade Pie
- Make sure the cream cheese is fully softened for an easier mixing process.
- Chill the pie long enough so that it sets properly, ensuring a firm texture when sliced.
- You can add extra lemon zest for a more intense lemon flavor if you enjoy a stronger tang.
Variation
You can customize this pie by using different flavored concentrates, such as lime or orange, for unique twists on the classic recipe. Create a berry version by folding in fresh or frozen berries to the filling.
FAQs
Can I use a store-bought crust?
Yes, using a store-bought graham cracker crust saves time and effort, making this recipe even easier!Is it necessary to use heavy cream?
No, you can replace heavy cream with Cool Whip to simplify the process. Both options will give you a light and fluffy texture.How long does this pie last in the fridge?
The pie will stay fresh in the refrigerator for 3-4 days when stored properly.
With these simple steps, you can enjoy a refreshing slice of Cream Cheese Lemonade Pie anytime!
Cream Cheese Lemonade Pie
Ingredients
For the crust
- 1 9-inch graham cracker pie crust store-bought or homemade
For the filling
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk (1 can)
- 6 oz frozen lemonade concentrate thawed
- 1 cup heavy whipping cream or 8 oz Cool Whip, thawed
- 1 teaspoon lemon zest optional, for extra brightness
For garnish
- Whipped cream optional
- Lemon slices optional
Instructions
Preparation
- Prepare the crust (if homemade): Combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press this mixture into a 9-inch pie dish and chill it.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Scrape down the sides of the bowl to remove any lumps.
- Gradually mix in the sweetened condensed milk until it is fully combined and silky.
- Pour in the thawed lemonade concentrate and lemon zest (if using). Mix well until the filling is smooth, thick, and slightly tangy.
- If using heavy cream, beat it separately until soft peaks form, then gently fold it into the lemonade mixture. If using Cool Whip, fold it directly in until no streaks remain.
- Spoon the creamy lemonade mixture into the prepared graham cracker crust and smooth the top evenly with a spatula.
- Cover the pie loosely with plastic wrap and chill it for at least 4 hours, or until the filling is firm and set.
Serving
- Before serving, garnish the pie with whipped cream swirls, thin lemon slices, or lemon zest curls. Serve it cold.