IT IS SO DELICIOUS, MY KIDS JUST EAT IT UP. This recipe is an all-time favorite with my family and will be with yours, too
This Cream Cheese Lemonade Pie is a delightful blend of sweet and tangy flavors, perfect for a summer gathering or a refreshing dessert. The creamy filling, combined with the zesty lemon flavor, is a delightful treat that will satisfy your sweet tooth.
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Ingredients:
For the Crust:
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| Ingredient | Quantity |
|---|---|
| Graham Cracker Crumbs | 1 ½ cups |
| Granulated Sugar | ¼ cup |
| Unsalted Butter, Melted | 6 tablespoons |
For the Filling:
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| Ingredient | Quantity |
|---|---|
| Cream Cheese, Softened | 8 oz |
| Sweetened Condensed Milk | 1 (14 oz) can |
| Frozen Lemonade Concentrate, Thawed | ¾ cup |
| Lemon Zest (optional) | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Whipped Topping (like Cool Whip), Thawed | 1 (8 oz) container |
Optional Add-Ins:
| Ingredient | Quantity |
|---|---|
| Fresh or Frozen Raspberries | ½ cup |
| Lemon Curd | 1 tablespoon |
Instructions:
-
Make the Graham Cracker Crust:
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press the mixture into a 9-inch pie dish.
- Refrigerate for at least 30 minutes.
-
Prepare the Lemonade Filling:
- Beat cream cheese until smooth.
- Gradually add sweetened condensed milk, beating until combined.
- Stir in lemonade concentrate, lemon zest (if using), and vanilla extract.
- Gently fold in whipped topping.
-
Assemble the Pie:
- Pour filling into the prepared crust.
- Refrigerate for at least 4 hours, or overnight.
-
Serve:
- Garnish with lemon slices and whipped cream, if desired.
- Serve chilled.
