For the Filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
¾ cup frozen lemonade concentrate, thawed *(or fresh-squeezed lemonade + 2 tbsp extra sugar)*
1 tbsp lemon zest (optional, for extra zing!)
1 cup whipped topping (Cool Whip) (or homemade whipped cream)
For Garnish:
Lemon slices
Extra whipped cream
Mint leaves
Step-by-Step Instructions
1️⃣ Make the Crust
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie dish.
Chill 15 mins (or freeze for 5 mins) while preparing filling.
2️⃣ Whip the Filling
Beat cream cheese until smooth.
Gradually add sweetened condensed milk, then lemonade concentrate and zest.
Fold in whipped topping until fully blended.
3️⃣ Assemble & Chill
Pour filling into the crust.
Refrigerate at least 4 hours (or overnight for best texture).
4️⃣ Garnish & Serve!
Top with extra whipped cream, lemon slices, and mint.
Slice and enjoy cold for maximum refreshment!
Pro Tips for the Best Pie
Use full-fat cream cheese – Low-fat can make the filling runny.
Adjust tartness – Add more lemonade concentrate if you love tang!
Prevent cracks – Let pie sit at room temp for 5 mins before slicing.
Make mini pies – Use muffin tins with graham cracker crusts.
️ Serving Suggestions
✨ Summer BBQs – Pair with grilled peaches or berries.
✨ Elegant dessert – Serve with sparkling wine.
✨ Kid-friendly – Add rainbow sprinkles for fun!
