Lemonade Cream Cheese Pie

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Lemonade Pie with Cream Cheese is a creamy no bake dessert made with frozen lemonade concentrate, cream cheese, and whipped cream in a buttery graham cracker pie crust. This refreshing summer pie is sweet, tangy, easy to make, and perfect for the summertime!

Prep Time15

Chill time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: cream cheese lemonade pie, Easy Lemon Dessert, Easy Summer Pie Recipe, Frozen Lemonade Pie, Graham Cracker Crust Pie, Lemon Cream Pie, Lemonade Dessert Recipe, lemonade ice box pie, Lemonade Pie with Cream Cheese, No Bake Lemonade Pie

Servings: slices

Calories: 338kcal

Author: Kathryn Donangelo

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs about 10 sheets
1 tablespoon brown sugar
2 tablespoons granulated white sugar
6 tablespoons salted butter melted and cooled

Pie Filling

6 ounces cream cheese softened
1 14 ounce sweetened condensed milk
4 ounces frozen lemonade concentrate thawed
zest of 1 lemon
8 ounces Cool Whip

Instructions

Add graham crackers to a food processor and grind until coarse. Add sugars and butter and grind again until combined and a sand like consistency.
Add crumbs to a pie pan, place in the refrigerator for 30 minutes. OR you can bake the pie crust at 325 degrees F for 8-10 minutes or until light brown.
In a large bowl, mix together the cream cheese with an electric mixer for a minute, then add condensed milk, lemon zest and lemonade. Mix until smooth.
Fold in Cool Whip until combined.
Evenly spread the lemonade pie filling over the crust and place in the freezer to chill for at least 6 hours to overnight. Slice and enjoy! Serve with whipped cream and garnish with fresh lemon slices (optional).

Notes

Recipe adapted from Savory Experiments.

Nutrition