Cream Cheese Lemonade Pie

For the ultimate summer dessert that’ll cool you down and make you smile, this Cream Cheese Lemonade Pie is absolutely perfect – creamy, tangy, and refreshingly delicious in every single bite!

This incredible no-bake pie combines the best of both worlds: rich, creamy texture from cream cheese and instant pudding, plus that bright, tart lemonade flavor that screams summer. It’s like sunshine in pie form, and trust me, one slice will never be enough!

Perfect for summer barbecues, family gatherings, or when you need a make-ahead dessert that doesn’t heat up the kitchen, this refreshing pie is no-bake easy and crowd-pleasing – exactly what busy summer entertaining needs. Plus, it’s so much easier than traditional lemon meringue pie with all the same amazing flavor!

Why You’re Going To Love This Recipe

This creamy, tangy, and refreshing pie made with lemonade concentrate is the ultimate summer dessert that everyone will be requesting the recipe for!

No-bake convenience – perfect for hot summer days when you don’t want to turn on the oven (especially if you use a store-bought crust)!
Make-ahead friendly – needs to chill for hours anyway, so you can prepare this completely in advance for stress-free entertaining.
Bright lemonade flavor – uses frozen lemonade concentrate for that perfect balance of sweet and tart that everyone loves.
Ultra-creamy texture – cream cheese and instant pudding create the most luxurious, smooth filling that’s absolutely irresistible.
Kid and adult approved – familiar lemonade flavor that appeals to all ages, but sophisticated enough for grown-up palates.
Simple ingredients – uses pantry staples and frozen lemonade concentrate that you probably already have on hand.

What You Need

With a buttery graham cracker crust and the creamiest lemonade filling ever, this pie delivers maximum summer refreshment with simple ingredients.

Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!

Evaporated milk – creates the perfect consistency for the pudding base. Don’t substitute with regular milk (it won’t set properly).

Instant lemon pudding mix – use the instant kind (not cook-and-serve) for easy no-bake preparation. One small 3.4 oz box works perfectly.

Cream cheese – use full-fat cream cheese for the richest, creamiest texture. Make sure it’s softened to room temperature!

Frozen lemonade concentrate – this is the star ingredient! Use the frozen concentrate (thawed) for intense lemonade flavor.

Graham cracker crumbs – for the homemade crust, or save time with a pre-made 9-inch graham cracker crust.

Sugar – just a bit to sweeten the crust perfectly.

Butter – melted butter binds the graham cracker crust together beautifully.

Equipment Required

This easy pie comes together with just basic kitchen equipment!

A 9-inch deep dish pie pan (if making homemade crust)
Large and medium mixing bowls
An electric mixer for beating the cream cheese
Measuring cups and spoons
Plastic wrap for covering

Step By Step Instructions

Get ready for the most refreshing summer dessert that’ll become your new go-to hot weather treat!

Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!

Step 1 – Make The Crust (Optional)

If making homemade crust, preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a deep dish pie pan and bake for 10-12 minutes. Cool completely.

Step 2 – Prepare Pudding Base

In a small bowl, combine evaporated milk and instant pudding mix. Beat on medium speed for 2 minutes until thick and well combined.

Step 3 – Beat The Cream Cheese

In a medium bowl, beat softened cream cheese until light and fluffy, about 3 minutes. This step is crucial for a smooth filling!

Step 4 – Add Lemonade

Gradually beat the thawed lemonade concentrate into the cream cheese until well combined and smooth.

Step 5 – Combine Everything

Gradually beat the pudding mixture into the cream cheese mixture until completely smooth and creamy.

Step 6 – Chill And Set

Spoon the filling into your cooled crust (homemade or store-bought). Cover and refrigerate for at least 4 hours or overnight until completely set.

Expert Tips

Master this refreshing summer pie with these helpful tips for perfect results every time!

Room temperature cream cheese is key – let cream cheese soften completely for the smoothest filling. Cold cream cheese will create lumps!
Don’t rush the chilling – this pie needs at least 4 hours to set properly. Overnight is even better for the best texture.
Thaw lemonade concentrate completely – frozen concentrate won’t mix properly. Let it thaw completely before using.
Beat cream cheese thoroughly – don’t skip the 3-minute beating time. This creates the light, fluffy texture that makes this pie special.
Storage – keep refrigerated and covered for up to 4 days. The flavors actually improve after the first day!
Make ahead – perfect make-ahead dessert! Can be prepared up to 2 days in advance for stress-free entertaining.
Serving tip – let sit at room temperature for 5 minutes before slicing for easier cutting and better flavor.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?
The lemonade concentrate provides both the lemon flavor and sweetness that makes this recipe work. Fresh lemon juice would be too tart and watery.

What if my filling seems too thick or thin?
If too thick, you can add a tablespoon of milk. If too thin, make sure your cream cheese was properly softened and beaten, and chill longer.

Can I make this with a different crust?
Absolutely! Try an Oreo cookie crust, vanilla wafer crust, or even a shortbread crust for variety.

How do I know when the pie is set?
The filling should be firm and not jiggle when you gently shake the pie. If it’s still soft, chill longer.