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Cream Cheese Lemonade Pie

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Sometimes all we need is a little twist to get our kids eating what we want! Last night, I made this Cream Cheese Lemonade Pie, it’s was a total success! for my family.

I never thought I could combine the lemonade and milk until I tasted this lovely pie yesterday.

This pie is creamy, tart and full of lemony flavor. This is definitely a refreshing, super delicious, creamy dessert.which is excellent for any bbq’s, parties or even just dessert! Try pairing it with an ice cold glass of lemonade for more of a refreshing taste!

It’s is another level of goodness. I promise you that you won’t get enough of this delight. Give it a shot, you’ll thank me later.

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Cream Cheese Lemonade Pie

If you liked the cream cheese lemonade, you’re going to love this pie. I have to say it is my favorite of all time. I just happened to come across this recipe a few years back from a totally unrelated blog.

Ingredients
  

For the Creamy Pie

  • 1 5 oz can Evaporated milk
  • 1 3.4 oz box of instant lemon pudding mix
  • 2 8 oz packages of cream cheese
  • ¾ cup frozen lemonade concentrate

For the Pie Crust

  • 2⅔ cup graham cracker crumbs
  • cup of sugar
  • cup butter melted
  • Or you can use 1 graham cracker crust 9 inch
READ:   Super Stuffed Shells

Instructions
 

  • Preheat over to 350°
  • For the Pie Crust
  • In a medium mixing bowl, combined all ingredients and whisk together until well combined.
  • Press graham cracker crumbs into a deep dish pie dish and make sure to go up the sides.
  • Bake for 10-12 minutes. Remove from oven and let cool.
  • For the Creamy Pie
  • In a small mixing bowl, combined milk, and pudding mix.
  • Beat on low speed for 2 minutes (mixture will be thick).
  • In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
  • Gradually beat in lemonade concentrate.
  • Gradually beat in pudding mixture.
  • Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
  • Cover and refrigerate for at least 4 hours

This recipe calls for lemonade concentrate to be added to the filling, but you can use regular lemon juice instead. Just add a couple extra tablespoons. This recipe also works well with other flavors of pie crust and lemonade variety.

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