Instructions
Step 1: Prepare the Crust

. In a medium bowl, combine the graham cracker crumbs and sugar.
. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.
. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the back of a spoon or the bottom of a glass to ensure it’s tightly packed.
. Refrigerate the crust for at least 30 minutes to set while you prepare the filling.

Step 2: Make the Filling

. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
. Gradually add the sweetened condensed milk, beating until fully incorporated and the mixture is smooth.
. Add the thawed lemonade concentrate, lemon zest (if using), and lemon juice (if using) to the cream cheese mixture. Beat until everything is well combined and smooth.
. Pour the filling into the prepared graham cracker crust, spreading it evenly with a spatula.

Step 3: Chill the Pie

. Refrigerate the pie for at least 4 hours, or until the filling is set and firm. For best results, chill the pie overnight.

Step 4: Prepare the Whipped Cream Topping

. In a large bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.
. Add the powdered sugar and continue to whip until stiff peaks form. The whipped cream should hold its shape when you lift the beaters out of the bowl.

Step 5: Assemble and Serve

. Spread or pipe the whipped cream over the chilled pie.
. Garnish with lemon slices and mint leaves, if desired.
. Serve chilled and enjoy the refreshing, tangy flavor of this creamy lemonade pie!

Cook’s Notes

. Lemon Flavor: The amount of lemon juice and zest can be adjusted based on your preference for tartness. The lemon zest adds extra brightness, while the lemon juice intensifies the tart flavor.
. Crust Options: If you prefer, you can use a pre-made graham cracker crust for convenience, or substitute the graham crackers with digestive biscuits or vanilla wafers.
. Whipped Topping: Store-bought whipped topping can be used in place of homemade whipped cream if you’re short on time.

Variations

Berry Lemonade Pie
. Fold in 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the filling for a fruity twist.

Key Lime Cheesecake Pie
Substitute the lemonade concentrate with frozen limeade concentrate and add key lime juice for a tart and tangy lime version.

Coconut Lemonade Pie
Add 1/2 cup of shredded coconut to the graham cracker crust and a few tablespoons of coconut milk to the filling for a tropical flair.

Strawberry Lemonade Pie
Add 1/2 cup of strawberry puree to the filling for a strawberry lemonade twist.

. Frequently Asked Questions (FAQs)

1. Can I make this pie ahead of time?
Yes, this pie can be made up to 2 days in advance. Just keep it covered and refrigerated until ready to serve.

2. How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 5 days.

3. Can I freeze this pie?
Yes, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

4. Can I use fresh lemon juice instead of lemonade concentrate?
The lemonade concentrate gives the pie its distinct flavor, but you can substitute it with a mixture of fresh lemon juice and sugar if desired. Use 3/4 cup lemon juice and 1/2 cup sugar.

5. What can I serve with this pie?
This pie pairs well with a dollop of whipped cream and a cup of tea or coffee. It’s also delicious with a side of fresh berries.

Cream Cheese Lemonade Pie is a refreshing, creamy dessert that’s perfect for any occasion. The tangy lemon flavor combined with the smooth cream cheese filling makes this pie a crowd-pleaser. Easy to make and even easier to enjoy, this pie is sure to become a go-to recipe for your dessert repertoire. Whether you’re serving it at a summer picnic or as a light ending to a meal, this pie is a delightful treat!