No-Bake Lemonade Pie
A refreshing dessert that combines sweet and tangy lemonade flavors with a creamy filling in a crunchy graham cracker crust, perfect for hot summer days.
Ingredients
For the crust
- 2.5 cups graham cracker crumbs Use for homemade crust
- 1/3 cup sugar Adjust sweetness to taste
- 2/3 cup butter, melted Melt before mixing
- 1 9-inch pre-made graham cracker crust Optional, for a quicker prep
For the filling
- 1 can (5 oz) evaporated milk
- 1 box (3.4 oz) instant lemon pudding mix
- 2 packages (8 oz) cream cheese Let come to room temperature for easier mixing
- 3/4 cup frozen lemonade concentrate Can substitute with fresh lemon juice
Instructions
Crafting the Crust
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly.
- Press the mixture firmly into a deep-dish pie plate, covering the bottom and sides.
- If making a homemade crust, preheat the oven to 175°C and bake for 10-12 minutes until set and golden. Let it cool completely before use.
- For a no-bake crust, you can skip the baking step.
Preparing the Creamy Lemonade Filling
- In a bowl, whisk together the evaporated milk and lemon pudding mix until it thickens, about 2 minutes.
- In another bowl, beat the cream cheese until light and fluffy, around 3 minutes.
- Gradually incorporate the lemonade concentrate and the pudding mixture, blending until smooth.
- Spoon this creamy filling into your cooled crust and smooth the top.
Chilling and Serving
- Refrigerate the pie for at least 4 hours before serving to allow it to set properly.
- Serve chilled and garnish with whipped cream or lemon slices if desired.
Notes
Store any leftover pie tightly covered in the refrigerator for about 3-5 days. Let cream cheese reach room temperature for better mixing. Optional: Add berries or change the flavor with other concentrates.