A tangy, creamy no-bake pie made with lemonade concentrate and cream cheese in a graham cracker crust—perfect for a refreshing summer dessert.

1 (5 oz) can of evaporated milk

1 (3.4 oz) box of instant lemon pudding mix

2 (8 oz) packages of cream cheese

¾ cup of frozen lemonade concentrate

2 ½ cups of graham cracker crumbs

⅓ cup of sugar

⅔ cup of butter, melted

Alternatively, 1 pre-made 9-inch graham cracker crust

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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture into a deep-dish pie plate to form the crust.
(Optional) Bake crust at 350°F (175°C) for 10–12 minutes or chill if no-bake is preferred. Let cool completely.
In a bowl, whisk evaporated milk and lemon pudding mix for 2 minutes until thickened.
In a separate bowl, beat cream cheese for about 3 minutes until fluffy.
Gradually mix in the frozen lemonade concentrate and pudding mixture until smooth.
Spoon the filling into the cooled crust and smooth the top.
Cover and refrigerate for at least 4 hours or until fully set.
Garnish with whipped cream or lemon slices before serving, if desired.

Use a pre-made crust to save time.

Swap lemonade concentrate with limeade or orange for variation.

Add fresh berries or a cookie crust for extra flavor and texture.

Store leftovers in the fridge for up to 5 days or freeze for longer storage.

Do not microwave; serve chilled.