Cool, creamy, and bursting with lemonade flavor — the ultimate summer dessert.
Prep Time: 20 mins (+ 4 hrs chill) | Cook Time: 10–12 mins (optional crust) | Servings: 8
📝 Ingredients
For the Crust (Optional)
1½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter, melted
For the Filling
1 can (5 oz) evaporated milk
1 pkg (3.4 oz) instant lemon pudding mix (not cook-and-serve)
8 oz cream cheese, softened
6 oz frozen lemonade concentrate, thawed
Prepared or homemade graham cracker crust (9-inch deep dish)
👩🍳 Instructions
1️⃣ Make the Crust (Optional)
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into a 9-inch deep dish pie pan.
Bake for 10–12 minutes; cool completely. (Skip if using store-bought crust.)
2️⃣ Prepare the Pudding Base
In a small bowl, whisk evaporated milk and instant lemon pudding mix with an electric mixer for 2 minutes until thick.
3️⃣ Beat the Cream Cheese
In a medium bowl, beat softened cream cheese on medium speed until light and fluffy (about 3 minutes).
4️⃣ Add the Lemonade
Gradually beat in the thawed lemonade concentrate until smooth.
5️⃣ Combine Everything
Slowly beat the pudding mixture into the cream cheese mixture until creamy and fully blended.
6️⃣ Chill and Set
Spoon filling into your prepared crust.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
💡 Tips & Variations
Extra Lemon Punch: Add 1 tsp lemon zest to the filling.
Top It Off: Garnish with whipped cream and lemon slices before serving.
Make It Tropical: Swap lemonade concentrate for frozen limeade or pineapple juice concentrate.
If you’d like, I can also create a no-bake summer pie collection so this lemonade pie can be part of a full dessert spread with minimal oven time. That would include flavors like strawberry cream, coconut, and chocolate silk — all in the same easy style. Would you like me to make that?