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Cream Cheese Lemonade

Ayoub Ayoubon

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Step-by-Step Instructions

1.Prepare & Chill Crust :Form a sturdy base for the pie.

In a bowl, mix $1\frac{1}{2}$ cups graham cracker crumbs, $\frac{1}{3}$ cup sugar, and 6 tbsp melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for 15 minutes (or freezer for 5 minutes).

2.Whip the Cream Cheese Base :Prevents lumps in the finished pie.

In a large bowl, beat 8 oz of softened cream cheese until smooth and creamy. Gradually beat in 1 can of sweetened condensed milk until completely incorporated.

3.Incorporate Lemon & Whip :Builds bright sweet-tart flavor.

Mix in $\frac{3}{4}$ cup thawed lemonade concentrate and 1 tbsp fresh lemon zest. Fold in 1 cup of whipped topping with a spatula until smooth and uniform.

4.Assemble & Chill :Chill for at least 4 hours or overnight.

Pour filling into the chilled graham cracker crust and smooth the top. Cover loosely and refrigerate for at least 4 hours (overnight yields the cleanest slices).

5.Garnish & Serve :Rest at room temp 5 mins before slicing.

Top with whipped cream swirls, lemon slices, and mint leaves. Slice cold and serve straight from the refrigerator.

Frequently Asked Questions

Question Answer / Recommendation
Can I use Limeade instead? Yes! Swapping frozen limeade concentrate yields a delicious Key Lime-style pie.
How long does it stay fresh? Store tightly covered in the refrigerator for up to 4 days.
Can this pie be frozen? Yes. Freeze for up to 1 month. Thaw in the refrigerator for 30 minutes before serving.

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