Lemonade Pie
Meet your new favorite summer dessert! This lemonade pie has a buttery graham cracker crust, topped with a creamy lemonade filling that’s the perfect balance of tangy and sweet. It’s served chilled, so it’s great for cooling you down and satisfying your sweet tooth all at the same time.
Servings: 6 Servings
Ingredients
Crust
- 1 ⅓ cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
Filling
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 1 (12 ounce) can frozen lemonade concentrate, thawed
- 1 (8 ounce) container of whipped topping, thawed and divided
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the graham cracker crumbs and sugar in a medium bowl.
- Add the butter and mix until it resembles wet sand.
- Add the mixture to a 9-inch pie dish and press into place with your fingers or a flat-bottomed measuring cup.
- Bake for 10 minutes and let cool completely.
Filling
- Add the softened cream cheese and the sweetened condensed milk to a large bowl and beat with a hand mixer until smooth.
- Add the lemonade concentrate and mix until smooth.
- Stir in half the container of whipped topping until smooth and pour into the cooled crust. You may have a little bit extra filling, which I like to pour into a few ramekins and freeze for an extra treat.
- Place in the freezer for at least 6 hours, or overnight.
- When ready to serve, remove from the freezer and top with the remaining half container of whipped topping. Serve immediately.
Nutrition
Calories: 546kcal | Carbohydrates: 61g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 407mg | Potassium: 349mg | Fiber: 1g | Sugar: 50g | Vitamin A: 989IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 1mg
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