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Easy Lemonade Cream Cheese Pie Recipe

Easy Lemonade Cream Cheese Pie

A bright, creamy no-bake pie made with lemonade concentrate, cream cheese, sweetened condensed milk, and whipped topping in a prepared graham-cracker crust. Chill it for at least 4 hours for a firm, clean slice.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 9-inch crust Prepared graham-cracker pie crust
  • 1 8-ounce package Cream cheese, softened
  • 1 14-ounce can Sweetened condensed milk
  • 1 6-ounce can Frozen lemonade concentrate, thawed
  • 1 8-ounce container Frozen whipped topping, thawed

Method
 

Step-by-Step
  1. Let the cream cheese soften, and thaw the frozen lemonade concentrate and frozen whipped topping as directed. Keep the prepared graham-cracker crust ready for filling.
  2. Beat the softened cream cheese until smooth and lump-free. Gradually beat in the sweetened condensed milk until the mixture is creamy and fully blended.
  3. Add the thawed frozen lemonade concentrate and mix until the lemon flavor is evenly distributed throughout the filling.
  4. Gently fold in the thawed whipped topping until the filling looks light, fluffy, and uniform. Avoid overmixing so the airy texture remains.
  5. Spoon the filling into the prepared 9-inch graham-cracker crust and smooth the top. Cover the pie and refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Use frozen lemonade concentrate rather than prepared liquid lemonade, because the concentrate provides the needed lemon flavor and acidity without loosening the filling. Softened cream cheese helps prevent lumps, and overnight chilling gives the cleanest slices.