Description
A refreshing, sweet, and tangy no-bake lemon pie with a creamy cream cheese filling and buttery graham cracker crust — perfect for summer gatherings or anytime you crave a light dessert.
Ingredients
- 1 (5 oz) can evaporated milk
- 1 (3.4 oz) box instant lemon pudding mix
- 2 (8 oz) packages cream cheese, softened
- ¾ cup frozen lemonade concentrate, thawed
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Alternatively: 1 pre-made 9-inch graham cracker crust
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into a deep-dish pie plate, covering the bottom and sides.
- For a baked crust, preheat oven to 350°F (175°C), bake for 10–12 minutes, and cool completely. For a no-bake crust, skip baking and use immediately.
- In a small bowl, whisk together evaporated milk and lemon pudding mix for 2 minutes until thickened.
- In a separate bowl, beat the cream cheese until fluffy, then gradually add the lemonade concentrate and pudding mixture until fully combined.
- Spoon the creamy filling into the cooled or prepared crust and smooth the top.
- Cover and refrigerate for at least 4 hours before serving.
- Garnish with whipped cream or lemon slices if desired.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- For stronger lemon flavor, add extra lemon zest to the filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- Use low-fat cream cheese for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
