Cream Cheese Lemonade Pie

Here’s a Cream Cheese Lemonade Pie recipe — cool, creamy, and tangy with the perfect balance of sweet and tart! 🍋🥧

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🍋 Cream Cheese Lemonade Pie

Ingredients

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• ¾ cup frozen lemonade concentrate, thawed

• 1 (8 oz) container Cool Whip, thawed (or 3 cups whipped cream)

• 1 prepared graham cracker crust (9-inch)

• Optional: lemon zest or slices for garnish

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Instructions

1. Beat the cream cheese:
   In a large bowl, beat cream cheese with a hand mixer until smooth and creamy.

2. Add the condensed milk:
   Gradually mix in the sweetened condensed milk until fully combined and silky.

3. Mix in lemonade concentrate:
   Pour in the thawed lemonade concentrate and mix well — the filling will start to thicken slightly.

4. Fold in whipped topping:
   Gently fold in Cool Whip (or whipped cream) until the mixture is light and fluffy.

5. Fill the crust:
   Spoon the mixture into the graham cracker crust, smoothing the top.

6. Chill:
   Refrigerate for at least 4 hours, or until set. For a firmer texture, you can freeze it for about 1–2 hours before serving.

7. Garnish and serve:
   Top with lemon zest, whipped cream swirls, or thin lemon slices before serving.

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🧁 Tips & Variations

• Pink Lemonade Pie: Use pink lemonade concentrate instead of regular.

• Homemade crust: Combine 1½ cups graham cracker crumbs + ¼ cup sugar + 6 Tbsp melted butter; press into a pie pan and chill before filling.

• Extra lemony: Add 1 tsp lemon zest to the filling.

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Would you like me to give you a no-bake version with a homemade crust or a frozen version (like an icebox pie) next?