A refreshing, sweet, and tangy lemon pie made with a creamy no-bake filling and a graham cracker crust. Perfect for summer gatherings!
Ingredients:
For the Creamy Pie Filling:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) packages cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust:
2 ½ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Alternatively: 1 pre-made 9-inch graham cracker crust
Directions:
Crafting the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture into a deep-dish pie plate, evenly covering the bottom and sides.
For a baked crust: preheat the oven to 350°F (175°C), bake for 10-12 minutes, and cool completely.
For a no-bake crust: skip the baking and use the crust immediately.
Preparing the Creamy Lemonade Filling:
Whisk evaporated milk and lemon pudding mix in a small bowl, beating for 2 minutes until thickened.
In another bowl, beat the cream cheese until fluffy, then gradually add the lemonade concentrate and pudding mixture until combined.
Spoon the filling into the cooled crust and smooth the top.
Chilling and Serving:
Cover and refrigerate for at least 4 hours. Serve chilled, optionally garnished with whipped cream or lemon slices.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 8 servings