Have you ever had one of those days where you just need a slice of sweet, tangy heaven to lift your spirits? That's exactly why I adore this Cream Cheese Lemonade Pie—it's my go-to for potlucks, BBQs, or when I’m craving a little zest after a long day at the office. Its origins lie in the classic American love for citrusy desserts, combined with the creamy texture of cheesecake. Think of it as the laid-back cousin of the more formal lemon meringue pie, with all the flavor but without the fuss. It’s the perfect dessert for anyone looking to impress with minimal effort!
This pie is so refreshing on its own, but if you want to dress it up, a dollop of whipped cream never hurts. Serve it with a sprig of fresh mint for that extra pop of color and a hint of herb freshness. For those who like a bit of contrast, a berry compote or a scattering of fresh berries can marry beautifully with the lemon’s tartness.
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Cream Cheese Lemonade Pie
Servings: 8 servings
Ingredients
- 1 (9-inch) graham cracker pie crust
- 1 (8-ounce) package of cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup whipped topping, plus extra for garnish if desired
- 1 (8-ounce) package of cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup whipped topping, plus extra for garnish if desired
Directions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. No one likes lumpy pie, so make sure that cream cheese is perfectly whisked!
2. Gradually add in the sweetened condensed milk while continuing to beat the mixture. Aim for a smooth, dreamy consistency.
3. Stir in the thawed lemonade concentrate, lemon zest, and fresh lemon juice, and mix it all together until everything is fully incorporated and you’ve got that gorgeous lemony color throughout.
4. Fold in your whipped topping gently but thoroughly—this is what gives our pie that airy, cloud-like texture.
5. Pour the filling into the graham cracker crust and smooth the top with a spatula. Like a Zen garden, but tastier.
6. Refrigerate the pie for at least 4 hours, or until it’s set. Trust me, the wait is worth it.
7. Serve chilled, and if you’re feeling fancy, add a swirl of whipped topping on each slice before digging in!
Variations & Tips
- If you're a fan of a little extra zest, feel free to up the lemon ante with more zest or juice. Just taste as you go—you want to wake up your taste buds, not knock them out!
- No graham crackers? No problem. You can use a pre-baked shortbread crust for a different kind of crunch.
- For a lower-calorie version, try using light cream cheese and a reduced-fat whipped topping. It’ll still taste like a treat, I promise.
- Make it ahead! This pie can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for your busy schedule.
- Lastly, always let your cream cheese come to room temperature before you start. It makes a world of difference in getting that smooth texture we crave.
- No graham crackers? No problem. You can use a pre-baked shortbread crust for a different kind of crunch.
- For a lower-calorie version, try using light cream cheese and a reduced-fat whipped topping. It’ll still taste like a treat, I promise.
- Make it ahead! This pie can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for your busy schedule.
- Lastly, always let your cream cheese come to room temperature before you start. It makes a world of difference in getting that smooth texture we crave.
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Enjoy this zesty dessert, friends! It’s a bright little ray of sunshine no matter the weather or occasion.