Description
This easy Cream Cheese Lemonade Pie recipe with a graham cracker crust pairs zesty, lemony flavors and the creamy richness of cream cheese. The contrast in this chilled creamy lemonade pie makes for a very satisfying and refreshing dessert!!
Ingredients
5 oz evaporated milk
1 (3.4 oz) lemon instant pudding 2 - 8 oz cream cheese
3/4 c frozen lemonade concentrate Zest from 1 lemon
1/2 c lemon curd
Crust:
2 1/2 c graham crackers 1/3 c brown sugar
12 Tbsp melted butter
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Place in the oven and bake for 10 minutes. Remove and set aside to cool while making the filling.
- In a medium sized bowl, place the pudding mix and evaporated milk and beat for 2 minutes to combine. Set aside for a minute.
- In a large bowl, beat the cream cheese and the frozen lemonade until smooth and creamy.
- Add in the lemon zest and beat.
- 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.
- 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. Return to the refrigerator and let set for another 30 minutes before slicing and serving.
Notes
Storage instructions:
Store using an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
