For a light and refreshing dessert or summertime get-together, try this Cream Cheese Lemonade Pie. The flavors are a delicious combination of sweet and acidic. Indulge your sweet craving with this mouthwatering delicacy that combines creamy filling with zesty lemon flavor.
Ingredients:
Crust Ingredients:
Number of Ingredients
Crumbed Graham Crackers 1 and 1/4 cups of granulated sugar, 1/4 cup of unsalted butter, and 6 tablespoons of melted butter.
Regarding the Filling:
PAID LISTING
The amount of softened cream cheese needed is 8 ounces.
Refined Skim Milk Optional: 1/4 cup of thawed frozen lemonade concentrate and one 14 oz can of lemon zest. 1/8 teaspoon of vanilla essence 1 tsp thawed whipped topping (such as Cool Whip) 1 8-ounce container (not required) Personalization Options:
Number of Ingredients
Raspberry Juice, Frozen or Fresh half a cup of lemon curd. 1/2 teaspoon
Instructions:
The Graham Cracker Crust Must Be Made:
In a medium bowl, mix together the crushed graham crackers, sugar, and melted butter.
Fill a 9-inch pie plate with the mixture.
Give it a half an hour in the fridge.
Get the Filling for the Lemonade Ready:
While beating, smooth out the cream cheese.
While continuing to beat, slowly pour in the sweetened condensed milk.
If used, stir in the lemon zest and lemonade concentrate. If using vanilla extract, stir too.
Mix in the whipped topping gently.
Pie Crust Assemble:
Once the crust is ready, pour the filling into it.
Chill for a minimum of four hours, preferably all night.
Place the order:
If desired, garnish with whipped cream and lemon wedges.
Best enjoyed cold.