Go Back
No-Bake Cream Cheese Lemonade Pie Recipe
Emily

No-Bake Cream Cheese Lemonade Pie

A refreshing, tangy-sweet pie made with cream cheese, lemon pudding, and frozen lemonade concentrate, all nestled in a graham cracker crust. Perfect for summer gatherings — no oven required!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp melted butter
  • 1 can (5 oz) evaporated milk
  • 1 package (3.4 oz) instant lemon pudding mix
  • 1 package (8 oz) cream cheese, softened
  • 1 can (6 oz) frozen lemonade concentrate, thawed

Equipment

  • deep-dish pie plate
  • Mixing bowls
  • Whisk
  • Electric mixer
  • plastic wrap

Method
 

  1. Combine graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Press into a deep-dish pie plate. For a firmer crust, bake at 350°F for 10–12 minutes and cool completely. For no-bake, chill the crust for 30 minutes.
  2. In a bowl, whisk together evaporated milk and lemon pudding mix for 2 minutes until creamy and thickened.
  3. In a separate bowl, beat cream cheese until fluffy and smooth. Gradually mix in thawed lemonade concentrate, then slowly fold in the pudding mixture. Beat until smooth and uniform.
  4. Pour filling into prepared crust, smooth the top, cover with plastic wrap, and refrigerate at least 4 hours or overnight until set.
  5. Garnish with whipped cream, lemon zest, lemon slices, or fresh berries before serving.

Notes

For a firmer crust, bake it before filling, otherwise keep it completely no-bake. Chill the pie at least 4 hours, but overnight yields the best set. Garnish with whipped cream, zest, or berries for a festive finish.