Description
A refreshingly sweet and tangy no-bake pie with a creamy lemonade filling in a buttery graham cracker crust. Perfect for summer gatherings or easy make-ahead desserts.
Ingredients
Scale
-
1 (9-inch) graham cracker crust (store-bought or homemade)
-
1 (8 oz) package cream cheese, softened
-
1 (5 oz) can evaporated milk
-
1 (6 oz) can frozen lemonade concentrate, thawed
-
1 (8 oz) container whipped topping, thawed
-
Optional garnish: lemon slices, zest, or whipped cream
Instructions
- If making a homemade crust, prepare it first by combining graham cracker crumbs, melted butter, and sugar, then press into a 9-inch pie dish.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the evaporated milk while mixing until fully incorporated.
- Stir in the thawed lemonade concentrate until evenly blended.
- Gently fold in the whipped topping with a spatula until no streaks remain.
- Pour the mixture into the prepared crust, smoothing the top.
- Cover and refrigerate for at least 4 hours or overnight until firm.
- Garnish with lemon slices, zest, or extra whipped cream before serving.
Notes
For neat slices, dip a sharp knife in warm water before cutting. This pie can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American