Cream Cheese Lemonade Pie

This easy Cream Cheese Lemonade Pie recipe with a graham cracker crust pairs zesty lemony flavors with the lush richness of cream cheese. The contrast in this chilled creamy lemonade pie makes for a very satisfying and refreshing dessert!!

Also try my best ever lemon loaf cake, lemon poke cake, lemon dump cake with cream cheese and my popular lemon ricotta cookies.

this recipe!

Old fashioned lemonade cream cheese pie

This Philadelphia cream cheese lemonade pie is a cool dessert option especially for the warm summer months. Perfect for potlucks, picnics and summer bbq’s!

I love all the amazing citrusy lemon flavors of the lemon pudding, frozen lemonade, fresh lemon zest and a delicious lemon curd swirl topping.

It strikes a perfect balance of sweet and tart with a smooth, velvety cream cheese filling and a buttery crust.

Ingredients

Lemonade Pie Filling

• Evaporated Milk – 5 oz
• Lemon Instant Pudding – 3.4 oz instant lemon pudding
• Cream Cheese – 2 x 8 oz cream cheese softened at room temperature, I used Philadelphia cream cheese but you can use any brand you like or what is on sale
• Frozen Lemonade Concentrate
• Lemon – zest from 1 lemon
• Lemon Curd
• Lemon Slice – sliced lemon is an optional garnish

Pie Crust

• Graham Crackers
• Brown Sugar
• Butter – melted butter

How to make cream cheese lemonade pie

STEP ONE – Preheat the oven to 350 degrees.
STEP TWO – In a food processor, grind the graham crackers until they are a fine crumb. Add in the brown sugar and melted butter and pulse to combine. Pour into a pie tin and firmly press into an even layer on the bottom and up the sides to create the crust.

STEP THREE – Place in the oven and bake for 10 minutes. Remove and set aside to cool while making the filling.
STEP FOUR – In a medium sized bowl, place the pudding mix and evaporated milk and beat for 2 minutes to combine. Set aside for a minute.

STEP FIVE – In a large bowl, beat the cream cheese and the frozen lemonade until smooth and creamy.

STEP SIX – Add in the lemon zest and beat.

STEP SEVEN – Add the pudding/milk mixture and beat to combine. Pour the filling into the cooled crust and place in the refrigerator for at least 3-4 hours to set.

STEP EIGHT – Remove and using a piping tip (#127 shown) ,fill a piping bag with lemon curd and swirl a pattern of lemon curd over the top of the pie.

STEP NINE – Return to the refrigerator and let set for another 30 minutes before slicing and serving. ENJOY!

Storage instructions

Store using an airtight container in the fridge for up to 3 days.

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