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.
How to make Cream Cheese Lemonade Pie
To begin your journey to pie perfection, gather the following ingredients:
Ingredients:
For the Creamy Pie:
- 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 frozen lemonade concentrate
For the Pie Crust:
- 2⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
- Alternatively, you can use a 9-inch pre-made graham cracker crust.
Directions:
Now, follow these simple steps to create your Cream Cheese Lemonade Pie:
Step 1: Preparing the Pie Crust
1. Preheat your oven to 350°F.
2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
3. Whisk the ingredients together until well combined.
4. Press the graham cracker mixture into a deep dish pie dish, making sure to evenly cover the bottom and sides.
5. Bake the crust for 10-12 minutes, until it turns golden brown.
6. Once baked, remove the crust from the oven and allow it to cool.
Step 2: Creating the Creamy Pie Filling
1. In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix.
2. Beat the mixture on low speed for 2 minutes until it thickens.
3. In a separate medium mixing bowl, beat the cream cheese until it becomes light and fluffy, which should take about 3 minutes.
4. Gradually add the lemonade concentrate to the cream cheese, continuing to beat the mixture.
5. Gradually incorporate the pudding mixture into the cream cheese mixture, ensuring everything is thoroughly combined.
6. Pour the creamy filling into the cooled graham cracker crust or the pre-made graham cracker pie crust.
7. Cover the pie and refrigerate it for at least 4 hours, allowing it to set.
FAQs:
1. Can I use a pre-made graham cracker crust for this Cream Cheese Lemonade Pie recipe?
Yes, you can certainly use a pre-made graham cracker crust for the Cream Cheese Lemonade Pie. Doing so simplifies the process by eliminating the need to prepare the crust from scratch. Just ensure that the pre-made crust is deep enough to hold all the creamy filling.
2. What can I use if I don’t have frozen lemonade concentrate?
If you don’t have frozen lemonade concentrate, a good substitute is to mix equal parts of lemon juice and simple syrup. For this recipe, combine ¾ cup of lemon juice with ¾ cup of simple syrup to mimic the tart and sweet profile of the lemonade concentrate. Additionally, you might add a bit more lemon zest to enhance the flavor.
3. How long does it take for the Cream Cheese Lemonade Pie to set in the refrigerator?
The Cream Cheese Lemonade Pie needs to be refrigerated for at least 4 hours to ensure it sets properly. However, for best results, refrigerating overnight is recommended, as this allows the pie to firm up even more, making slicing easier and enhancing the flavors.
4. Is it necessary to bake the graham cracker crust, and what are the benefits?
Baking the graham cracker crust is advisable as it helps to solidify the base, preventing it from crumbling when you slice the pie. Moreover, baking enhances the crust’s flavor, giving it a delightful toasted taste that complements the creamy lemon filling.
5. How can I ensure my cream cheese is smooth and free of lumps for the pie filling?
To ensure your cream cheese is smooth and free of lumps for the pie filling, let the cream cheese soften at room temperature before beating. Beat the cream cheese on its own until it’s light and fluffy before gradually adding other ingredients. This step is crucial for achieving a smooth, creamy texture in your pie filling.
Cream Cheese Lemonade Pie
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
- ⅓ cup of sugar
- ⅔ cup butter melted
- Or you can use 1 graham cracker crust 9 inch
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.
