Description
This no-bake lemonade pie is creamy, tangy, and refreshingly light with a smooth lemon filling and crisp graham cracker crust. Perfect for warm days and easy make-ahead desserts.
Ingredients
8 ounces full fat cream cheese, softened
14 ounces sweetened condensed milk
1/2 cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
3.4 ounces lemon flavored instant pudding mix
8 ounces whipped topping, thawed
9 ounces premade graham cracker crust
Instructions
- In a medium mixing bowl, beat the softened cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract on medium-high speed for 1 1/2 to 2 minutes until smooth.
- Reduce mixer speed to low and add the lemon pudding mix. Increase speed to medium and mix for another 1 to 1 1/2 minutes until the filling thickens.
- Gently fold in the whipped topping until fully incorporated and light in texture.
- Spread the filling evenly into the graham cracker crust.
- Cover and refrigerate for at least 8 hours until fully set before slicing and serving.
Notes
Add fresh lemon zest for extra citrus flavor.
Top with additional whipped topping and lemon slices before serving.
Substitute graham crust with vanilla wafer or shortbread crust if desired.
Store covered in the refrigerator for up to 4 days.
Freeze tightly wrapped for up to 1 month and thaw in the refrigerator before serving.
Ensure homemade whipped cream is whipped to stiff peaks if substituting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
