Description
This creamy, tangy no-bake lemonade pie is the perfect refreshing dessert for any occasion. With a smooth lemon filling nestled in a crunchy graham cracker crust, it’s effortlessly delicious and always a crowd-pleaser!
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 prepared graham cracker crust (9-inch)
- Optional: lemon zest, whipped cream, fresh berries
Instructions
1️⃣ In a large mixing bowl, beat the cream cheese until smooth and fluffy.
2️⃣ Gradually add sweetened condensed milk while continuing to mix until fully combined and creamy.
3️⃣ Stir in fresh lemon juice and vanilla extract. Mix until smooth and thickened.
4️⃣ Pour the lemon mixture into the prepared graham cracker crust, spreading evenly with a spatula.
5️⃣ Chill the pie in the refrigerator for at least 4 hours, or until set. For best results, chill overnight.
6️⃣ Garnish with whipped cream, lemon zest, and fresh berries before serving.
Notes
1️⃣ Chilling Time is Crucial: Ensure the pie chills for at least 4 hours (preferably overnight) to achieve a firm, creamy texture. Rushing this step may result in a runny filling.
2️⃣ Use Fresh Lemon Juice: For the best flavor, always use freshly squeezed lemon juice instead of bottled juice. It makes a significant difference in the tangy taste of the pie.
3️⃣ Room Temperature Cream Cheese: Make sure your cream cheese is fully softened before mixing. This prevents lumps and ensures a smooth, velvety filling.
- Prep Time: 10 min
- Cook Time: 4 hours