I had the loveliest afternoon under the big oak tree in my backyard, sipping iced tea and leafing through an old recipe box that once belonged to my mother-in-law, Edith. Tucked between browned pages of gingerbread and green bean casserole was a hand-written card labeled “Lemonade Pie – for Sunday lunch!” in her looping cursive. She passed years ago, but goodness, just seeing her handwriting again brought a lump to my throat.
That pie turned out to be one of the lightest, creamiest, and most refreshing desserts I’d tasted in a long time—and it came together with such ease. I made a few tweaks that afternoon, swapping in frozen lemonade concentrate and a dash more graham cracker in the crust. Since then, I’ve made it for church potlucks, a garden brunch with my book club, and even a family reunion where it vanished before I could blink.
This pie is summer wrapped in a forkful—sweet, tangy, and just the right kind of creamy. It reminds me of those old-fashioned lemonade stands we used to help the grandkids set up, complete with sticky fingers and lemon rinds scattered on the lawn. It’s one of those desserts that feels nostalgic even if you’ve never had it before.
So today, I’m sharing this Cream Cheese Lemonade Pie—equal parts heirloom recipe and happy accident. I hope you enjoy it just as much as I do.
Short Description
A creamy, no-fuss dessert with a sweet-tart lemonade filling in a buttery graham cracker crust—perfect for summer gatherings or a refreshing treat anytime.
Key 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 (thawed)
For the Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or 1 pre-made 9-inch graham cracker crust for a no-bake option
Tools Needed
- Mixing bowls (1 large, 2 medium)
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- 9-inch deep-dish pie pan
- Oven (only if baking the crust)
- Plastic wrap or pie dome for covering
Cooking Instructions
Step 1: Prepare the Crust
In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until the texture feels like wet sand.
Step 2: Shape and Bake
Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie pan. Bake at 350°F for 10–12 minutes until lightly golden. Set aside to cool completely. (Skip this if using a pre-made crust.)
Step 3: Mix the Pudding Base
In a small bowl, whisk together the evaporated milk and instant lemon pudding mix. Beat on medium speed for about 2 minutes, until thick and creamy. Set aside.
Step 4: Whip the Cream Cheese
In a separate bowl, beat the cream cheese on medium speed for 3 minutes, until fluffy and smooth with no lumps remaining.
Step 5: Combine & Flavor
Gradually beat in the lemonade concentrate, then fold in the prepared pudding mixture. Beat until the filling is silky and well combined.
Step 6: Fill the Pie
Spoon the creamy filling into the cooled pie crust. Use a spatula to smooth the top evenly.
Step 7: Chill Thoroughly
Cover with plastic wrap or a pie dome. Refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
Why You’ll Love This Recipe
– Bright, citrusy flavor with creamy richness
– No eggs or baking (if using pre-made crust)
– Quick and beginner-friendly
– Feels indulgent but uses simple ingredients
– Ideal for potlucks, holidays, or hot days
Mistakes to Avoid & Solutions
1. Using Low-Fat Cream Cheese
Low-fat versions often result in a runny or less stable filling. Use full-fat for best texture.
2. Not Softening the Cream Cheese
Cold cream cheese clumps and won’t blend well. Let it sit at room temp for 30 minutes before beating.
3. Overmixing After Adding Lemonade
Too much mixing can thin out the filling. Beat just until smooth.
4. Pouring Into a Warm Crust
Warm crust can melt the filling. Let crust cool completely before adding.
5. Skimping on Chill Time
The pie needs time to firm up. Refrigerate for a full 4 hours, ideally overnight.
Serving and Pairing Suggestions
Serve chilled with a dollop of whipped cream or a thin lemon slice on top for a pretty finish. This pie pairs beautifully with:
– Iced herbal teas or sparkling lemonade
– A light fruit salad
– Grilled chicken or fish if served as part of a meal
– Buffet-style dessert tables at showers, brunches, or picnics
Storage and Reheating Tips
Refrigerate: Store tightly covered in the fridge for up to 5 days.
Freezing: Freeze uncovered until firm, then wrap in plastic wrap and foil. Good for 1–2 months. Thaw in fridge overnight.
Reheating: Do not reheat; this is a cold dessert and should be served chilled for best texture.
FAQs
1. Can I make this pie ahead of time?
Yes! It actually tastes better when chilled overnight, so it’s perfect for prepping ahead.
2. Can I use fresh lemon juice instead of lemonade concentrate?
No, lemonade concentrate adds sweetness and intense flavor. Fresh juice won’t provide the same balance.
3. What if I don’t have evaporated milk?
You can use half-and-half in a pinch, though the filling may be slightly thinner.
4. Is this pie overly sweet?
Not at all. The tart lemonade balances the sweetness nicely, especially with the buttery graham crust.
5. Can I use a store-bought crust?
Absolutely. It saves time and still works beautifully if you’re short on prep time.
Tips & Tricks
Chill your mixing bowl and beaters for a fluffier filling.
For extra texture, sprinkle crushed graham crackers on top before serving.
Want a cleaner slice? Freeze the pie for 30 minutes before cutting.
Always use real cream cheese—not the spreadable tub kind.
Thaw the lemonade concentrate just until pourable—not fully liquid.
Recipe Variations
1. Strawberry Lemonade Pie
Swap lemonade concentrate with frozen strawberry lemonade. Fold in ½ cup diced strawberries after mixing the filling.
2. Mini Pies
Use muffin tins lined with cupcake liners. Spoon crust into each, press down, bake (or not), then fill and chill. Great for parties.
3. Lime Cheesecake Version
Use key lime concentrate and instant lime pudding (if available). Garnish with zest and a thin lime wheel.
4. Gluten-Free Crust
Use gluten-free graham crackers or crushed almond cookies. Proceed the same way for the crust.
5. Lemon Blueberry Pie
After pouring the filling into the crust, swirl in ¼ cup blueberry jam. It adds a pretty marbled look and fresh burst of flavor.
Final Thoughts
There’s a kind of quiet joy in uncovering an old family recipe and giving it new life. This Cream Cheese Lemonade Pie has become one of those dependable treats I love to share—easy to whip up, impossible to forget. It’s more than just a dessert; it’s a little slice of sunshine, something I can count on to bring people together and spark conversation around the table.
Whenever I serve it, someone always asks for the recipe—and I hand it over with a smile, knowing it carries a little history with every bite. That’s the magic of homemade food, especially when it’s built on generations of love and a bit of creativity in the kitchen. If you try it, I hope it becomes a regular guest at your table too. Let the creamy tartness and buttery crunch do all the talking, and trust that sometimes, the simplest recipes are the ones that stay with us longest.
Cream Cheese Lemonade Pie
Print ThisIngredients
- 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 (thawed)
- For the Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or 1 pre-made 9-inch graham cracker crust for a no-bake option
Instructions
Step 1: Prepare the Crust
Mix graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
Step 2: Shape and Bake
Press the mixture into a 9-inch deep-dish pie pan, covering the bottom and sides. Bake at 350°F for 10–12 minutes until golden. Cool completely. (Skip if using a pre-made crust.)
Step 3: Mix the Pudding Base
Whisk evaporated milk and pudding mix on medium speed for 2 minutes until thick. Set aside.
Step 4: Whip the Cream Cheese
Beat cream cheese on medium speed for 3 minutes until smooth and fluffy.
Step 5: Combine & Flavor
Gradually add lemonade concentrate to cream cheese, then mix in the pudding. Blend until silky.
Step 6: Fill the Pie
Pour the filling into the crust and smooth the top with a spatula.
Step 7: Chill Thoroughly
Cover and refrigerate for at least 4 hours, or overnight for best texture.
