Luscious Lemonade Pie

Ingredients

• 8 oz full-fat cream cheese (Softened)
• 14 oz sweetened condensed milk
• 0.5 cup frozen lemonade concentrate (Thawed)
• 1 tsp pure lemon extract
• 3.4 oz lemon-flavored instant pudding mix
• 8 oz whipped topping (Thawed)
• 9 oz premade graham cracker crust

Steps

1. 1

   Place the softened cream cheese, sweetened condensed milk, thawed lemonade concentrate, and lemon extract in a medium-sized mixing bowl. Using a handheld mixer on medium-high speed, beat for 1½–2 minutes, until the mixture is smooth and fully combined.

2. 2

   Lower the mixer speed to low and add the lemon-flavored instant pudding mix. Increase the speed to medium and mix for 1–1½ minutes, until the mixture is smooth and beginning to thicken.

3. 3

   Fold the thawed whipped topping into the lemon mixture until incorporated.

4. 4

   Spread the pie filling evenly into the premade graham cracker crust.

5. 5

   Cover the pie and refrigerate for at least 8 hours before serving.

Notes

Store the covered pie in the refrigerator for 3–4 days. Do not reheat. Individual slices may be frozen for up to 1 month and thawed overnight in the refrigerator; the texture may become slightly icier. The source also mentions that a homemade graham cracker crust can be used, but the authoritative recipe specifies a 9-ounce premade crust.

Nutrition per serving

• dessert
• pie
• no-bake
• refrigerated
• summer
• make-ahead
• vegetarian