Cream cheese lemonade pie

Here I have an easy recipe of a pie you can enjoy with your family on a sunny day. The crust is made with graham crackers so you can avoid the headache of preparing a pastry. The filling is a lovely combination of cream cheese, lemon pudding and lemonade concentrate. You may also add a pinch of grated lemon zest to give that extra zing to the dessert. It is perfect to end barbecue parties, picnics or house parties. You can even enjoy this dessert during afternoon tea.  It is luscious, creamy and delicious. This dessert is light yet it has that buttery crust to balance the texture and flavours well with the cream cheese filling. In case you do not want to make them in a pie crust, you can also serve a deconstructed version of this dessert in glass bowls.

All you need to do is to serve the baked graham cracker crumbs at the bottom and top with the cream filling. Serve with some whipped topping and fresh mint sprigs. So versatile !

NOTE: This dessert is light yet it has that buttery crust to balance the texture and flavours well with the cream cheese filling

To Make this Recipe You’Il Need the following ingredients:

For the Creamy Pie

1 5 oz can Evaporated milk

1 3.4oz box of instant lemon pudding mix, one small box

2 8oz packages of cream cheese

¾ cup frozen lemonade concentrate

For the Pie Crust

2½ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch

How to make it :

Preheat over to 350°
For the Pie Crust

In a medium mixing bowl, combined all ingredients and whisk together until well combined.

Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.

Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie

In a small mixing bowl, combined evaporated milk and pudding mix.

Beat on low speed for 2 minutes (mixture will be thick).

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.

Cover and refrigerate for at least 4 hours.

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