How to make this no-bake cream cheese Lemonade Pie
Ingredients:
For the Pie Crust:
2 1/4 cups graham cracker crumbs
1/3 cup sugar
2/3 cup (10 tablespoons) butter, melted
Alternatively, use a pre-made 9-inch graham cracker crust to save time.
For the Creamy Lemonade Filling:
5 ounces evaporated milk
1 small box (3.4 ounces) instant lemon pudding mix
8 ounces cream cheese, softened
6 ounces of frozen lemonade concentrate
Instructions:
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes (for homemade crust)
Chilling Time: 4 hours or overnight
Servings: 8-10 servings
Crafting the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
Firmly press the mixture into a deep-dish pie plate, evenly covering the bottom and sides.
For a homemade crust:
Preheat your oven to 350°F (175°C).
Bake the crust for 10-12 minutes until set and golden.
Allow the crust to cool completely.
For a no-bake option, simply skip the baking step.
Preparing the Creamy Lemonade Filling:
Whisk together the evaporated milk and lemon pudding mix in a bowl for 2 minutes until thick.
In a separate bowl, beat the cream cheese until fluffy, about 3 minutes.
Gradually add the frozen lemonade concentrate and the pudding mixture to the cream cheese, beating until combined.
Fill the Crust:
Spoon the filling into your cooled crust, smoothing the top with a spatula.
Chilling the Pie:
Place the pie in the refrigerator and let it chill for at least 4 hours or overnight until set.