Ingredients
Equipment
Method
- Prepare your graham cracker crust (if making homemade) and chill in the refrigerator.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Gradually mix in the sweetened condensed milk until well combined and silky.
- Add the thawed lemonade concentrate and lemon zest (if using). Mix until smooth and thick.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemonade mixture until well combined.
- Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, garnish with whipped cream and lemon slices if desired.
Notes
For best results, ensure the cream cheese is fully softened to room temperature to prevent lumps. The pie needs at least 4 hours to set properly, but overnight chilling is even better. You can substitute light cream cheese for a lower-calorie version, or use fresh lemon juice (1/3 cup) with 3 tablespoons sugar instead of lemonade concentrate. Store covered in the refrigerator for up to 5 days.