Description
A light, creamy, refreshing no‑bake pie with tangy lemonade flavor and smooth cream cheese filling in a graham cracker crust.
Ingredients
- 1½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup packed light or dark brown sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 can (5 oz) evaporated milk
- 1 package (3.4 oz) instant lemon pudding mix
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup thawed lemonade concentrate
Instructions
- Combine graham cracker crumbs, brown sugar, and salt in a bowl.
- Stir in melted butter until mixture resembles wet sand; press into bottom and up the sides of a 9‑inch pie pan. Chill in refrigerator.
- In a large bowl, whisk evaporated milk and lemon pudding mix on low speed for about 2 minutes until thickened.
- In another bowl, beat softened cream cheese on medium speed until light and fluffy (~3 minutes).
- Add lemonade concentrate to the cream cheese and beat until blended.
- Pour pudding mixture into the cream cheese mixture and beat until well combined.
- Pour filling into the chilled crust. Cover and refrigerate at least 4 hours or until set.
- Optional: garnish before serving.
Notes
- Use fresh or homemade crust for a thicker base if desired.
- Refrigerate at least 4 hours for best texture, up to overnight.
- Use softened cream cheese to prevent lumps.
- Garnish with lemon slices or zest for visual appeal.
- Store pie covered in refrigerator; great for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: approx. 350 kcal
- Sugar: approx. 30 g
- Sodium: approx. 200 mg
- Fat: approx. 22 g
- Saturated Fat: approx. 12 g
- Unsaturated Fat: approx. 8 g
- Trans Fat: 0 g
- Carbohydrates: approx. 28 g
- Fiber: 0 g
- Protein: approx. 4 g
- Cholesterol: approx. 60 mg
