Cream cheese lemonade pie 

 

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 8 oz (1 package) cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup frozen lemonade concentrate, thawed
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the topping (optional):

• Whipped cream
• Lemon slices or zest for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Mix until the crumbs are evenly coated with the butter.
3. Press the mixture into the bottom and up the sides of the prepared pie dish to form the crust.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Gradually add the sweetened condensed milk, beating until well combined and smooth.
7. Stir in the thawed frozen lemonade concentrate, lemon zest, and vanilla extract until the mixture is smooth and well blended.
8. Pour the lemonade cream cheese filling into the cooled graham cracker crust, spreading it out evenly.
9. Refrigerate the pie for at least 4 hours, or until set.
10. Before serving, you can top the pie with whipped cream and garnish with lemon slices or zest, if desired.
11. Slice and serve your delicious cream cheese lemonade pie cold.
12. This cream cheese lemonade pie is creamy, tangy, and perfect for warm weather or any occasion. It’s a refreshing dessert that’s sure to be a hit with family and friends!