Sammy’s Cream Cheese Lemonade Pie

Dish Description

Cream Cheese Lemonade Pie is a delicious and refreshing dessert that combines the tangy flavor of lemon with the smooth creaminess of cream cheese. This pie is made by combining cream cheese, condensed milk, lemon juice, and lemon zest to create a rich and creamy filling that is poured into a pre-baked pie crust.

The filling is then chilled in the refrigerator until it sets to a perfect consistency, making it easy to slice and serve. The lemon flavor is bright and tangy, but not overly tart, and the cream cheese adds a subtle sweetness that balances the flavor profile.

To garnish, the pie is often topped with whipped cream, fresh berries, or even extra lemon zest for an added pop of citrus. The result is a bright and refreshing dessert that is perfect for any occasion, especially during the warmer months of the year.

Cream Cheese Lemonade Pie is easy to make and requires minimal baking, making it a great option for those who want a tasty dessert without spending hours in the kitchen. Its light and creamy texture make it a crowd-pleaser, and its lemony tang is sure to brighten up any meal or gathering.

For the Creamy Pie

  • 1 5 oz can Evaporated milk
  • 1 3.4oz box of instant lemon pudding mix
  • 2 8oz packages of cream cheese
  • ¾ cup frozen lemonade concentrate

For the Pie Crust

  • 2⅔ cup graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inch


  • Preheat over to 350°

For the Pie Crust

  • In a medium mixing bowl, combined all ingredients and whisk together until well combined.
  • Press graham cracker crumbs into a deep-dish pie dish and make sure to go up the sides.
  • Bake for 10-12 minutes.
  • Remove from the oven and let cool.

For the Creamy Pie

  • In a small mixing bowl, combined milk, and pudding mix. Beat on low speed for 2 minutes (mixture will be thick).
  • In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
  • Gradually beat in lemonade concentrate.
  • Gradually beat in pudding mixture.
  • Pour mixture into cooled graham cracker crust or a pre-made graham cracker pie crust.
  • Cover and refrigerate for at least 4 hours.