With the weather warming up, we're all about everything lemon. In particular, lemon pies seem to be all the rage right now. From no-bake creamy lemon pie made with cream cheese to two-ingredient lemon pie and even the classic lemon meringue pie, we just can't get enough lemon pie! This easy no-bake lemonade cheesecake pie recipe is made with lemonade concentrate, lemon pudding and cream cheese. Oh, my! What a refreshing way to celebrate the lemon – and lemonade (no straw needed).
This simple no-bake pie recipe requires only five ingredients: evaporated milk, instant lemon pudding mix, cream cheese, frozen lemonade concentrate and a store-bought graham cracker crust (or your favorite ready-made pie crust). The lemon zest is optional. The evaporated milk and pudding mix are whipped until thick and creamy in one bowl, and the cream cheese until light and fluffy in another bowl. The two are mixed together, then the lemonade concentrate and lemon zest are stirred in. Put the tangy lemony filling into the pie shell and refrigerate until set. Trust us, it's worth the wait!
You can garnish the pie with mint leaves or whipped cream for added decadence. Serve this five-ingredient pie as an easy and fun dessert throughout the spring and summer months for a refreshing bite of sweetness.
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Cuisine: American
Prep Time: 10 minutes plus 2 hours to chill
Cook Time: 0 minutes
Total Time: 10 minutes plus 2 hours to chill
Servings: 8 (1 pie)
Ingredients
- 5 ounces (1 can) evaporated milk
- 3.4 ounces (1 box) instant lemon pudding mix
- 16 ounces (2 boxes) cream cheese, softened
- 3/4 cup frozen lemonade concentrate
- 1 teaspoon grated lemon zest (optional)
- 1 pre-made graham cracker crust or your favorite pie crust (baked, if needed)
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Recipe Notes
- Feel free to use your preferred type of ready-made crust.
- Chilling the pie for a couple of hours in the refrigerator allows it to set and firm up.
- Garnish with whipped cream or mint leaves, if desired.
- Store the pie in an airtight container in the refrigerator.
Here's how to make it:
- Beat the evaporated milk and instant pudding mix with an electric mixer for about 2 to 3 minutes or until thick.
- In another bowl, beat the cream cheese until light and fluffy, about 2 to 3 minutes.
- Add the pudding mixture to the cream cheese mixture until smooth.
- Stir in the lemonade concentrate and lemon zest, if using, until smooth.
- Pour the filling into the pie crust. Refrigerate at least 2 hours before serving.
Nutrition Facts Per Serving
Calories: 165
Total Fat: 3.1g
Saturated Fat: 1.7g
Cholesterol: 10mg
Sodium: 342mg
Total Carbohydrate: 24.4g
Dietary Fiber: 0.3g
Total Sugars: 19.5g
Protein: 9.6g
Vitamin D: 0mcg
Calcium: 159mg
Iron: 0mg
Potassium: 152mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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