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This Refreshing Lemonade Pie is the perfect summer dessert, offering a delightful balance of tartness and sweetness. The creamy lemonade filling paired with the buttery graham cracker crust creates a treat that’s both light and satisfying.
Whether you’re serving it at a summer barbecue or enjoying a slice on a hot afternoon, this pie is sure to be a hit with everyone who loves the bright flavor of lemons.
Ingredients
Graham Cracker Crust
- 10 whole graham crackers
- 1 tablespoon light brown sugar
- 1/2 cup (1 stick) butter, melted
Lemonade Filling
- 8 ounces cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup frozen lemonade concentrate, thawed
- 1 tub (8 oz) Cool Whip, thawed
Directions
Start by preparing the graham cracker crust. Place the graham crackers and brown sugar into a food processor and run it on high speed until the graham crackers turn into fine crumbs. Switch the food processor to low speed, gradually pouring in the melted butter, and mix until everything is well combined. If you don’t have a food processor, crush the graham crackers in a Ziploc bag using a meat pounder or rolling pin until they become fine crumbs.
Transfer the crumbs to a mixing bowl, add the brown sugar and melted butter, and stir with a fork until combined. Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer for 15 minutes to set.
While the crust is chilling, prepare the lemonade filling. In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sweetened condensed milk and mix until fully combined. Pour in the thawed lemonade concentrate and continue mixing until the filling is smooth. Stir in the Cool Whip until everything is well incorporated.
Retrieve the pie crust from the freezer and spoon the lemonade filling into the crust, smoothing out the top with a spatula. Cover the pie with plastic wrap or the pie plate lid. For a firmer, frozen pie, let it set in the freezer for 8 hours before slicing and serving. If you prefer a softer, creamier texture, let the pie set in the fridge for 8 hours.
When you’re ready to serve, garnish the pie or individual slices with whipped cream and a slice of lemon for an extra touch of elegance and flavor.
Tips:
- If you want to enhance the lemon flavor, add a bit of lemon zest to the filling.
- For a sweeter crust, you can increase the brown sugar slightly or use honey graham crackers.
- This pie can be made a day ahead, making it a convenient dessert option for gatherings or busy days.
