Lemonade Pie 🍋

This Sunshine Lemonade Pie is just like a slice of summer. It's a tangy-sweet combo of fresh lemonade and creamy filling in a crumbly graham cracker crust. No-bake, super easy to make, and perfect for everything from BBQs to beach picnics. If you're a lemon lover, add more zest for an extra zing. Just a heads up - let this baby chill properly before serving to get the flavors popping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the crust. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes.

Step 2

While the crust is chilling, prepare the filling. In a large bowl, beat together the sweetened condensed milk, lemon juice, and lemon zest until smooth.

Step 3

In a separate bowl, beat the softened cream cheese until it's smooth and creamy. Gradually add the lemon mixture to the cream cheese, beating until they're well combined.

Step 4

In a separate bowl, whip the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.

Step 5

Gently fold the whipped cream into the lemon cream cheese mixture until well combined. Pour the filling into the chilled crust and smooth the top with a spatula.

Step 6

Refrigerate the pie for at least 4 hours, or overnight if possible, to let it set.

Step 7

When you're ready to serve, you can add some more lemon zest or whipped cream on top if you like.