Lemonade Pie

What I love most about a lemonade pie is the combination of sweet and tart when I take my first bite.

It makes it a perfect dessert after just about any meal.

This lemonade pie recipe combines condensed milk with cream cheese, to give the pie filling a fuller, creamier texture.

You can change the flavor of the pie filling subtly by adding touches of mint, or even lavender.

If you are a true lemon lover like me, this Lemonade Pie recipe is for you!

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Why I love Lemonade Pie

• A perfect blend of the sweet and sour.
• Easy and quick to make.
• No cooking involved.
• Combining cream cheese and condensed milk enhances the lemon flavor.

Why is my lemon pie filling not thickening?

It’s possible to over-whisk the cream cheese and condensed milk and the pie filling won’t thicken. If this is happening, add about two tablespoons of corn starch to the mix. You’ll then need to heat the filling slowly, because corn starch only thickens when it’s heated.

What makes lemon pie watery?

The filling for a cream cheese lemonade pie can become watery if it is either whisked too much or too little. When you whisk the ingredients, do so briskly and steadily. As soon as the filling starts thickening, only whisk for about 30 seconds more.

How do you keep lemon pie crust from getting soggy?

Keep the lemon pie crust from getting soggy by cooking it before you fill it. Line the pie dish with the crust and poke some holes in it with a fork. Fill the pie crust with a layer of rice or dried beans and bake it for about 10 minutes at 300°F. Pour off the rice and let the crust cool properly before you fill it.

How to serve Lemonade Pie

Lemonade pie is a great mix of tart and sweet and should always be served cold. Top the pie with a sprig of mint. You can add a generous dollop of whipped cream or ice cream to bring out the sweetness. A swirl of burnt caramel syrup on the lemon pie will bring out the tartness underlying the sweetness.

Cooking Tips:

• Whisk the cream cheese and condensed milk together steadily.
• Make sure you bake the pie crust blind and let it cool completely.
• Fold in the cool whip, don’t mix it in.
• Leave the pie to settle for about half an hour before putting it in the fridge.

Variations:

• Crumble some meringues on top of the pie to give it a crunchy, sweet edge.
• You can swop ¼ C of the lemonade concentrate for mint sauce to create a lemon mint pie.
• Instead of using graham crackers for the crust, crush chocolate chip cookies and mix with melted butter.

Ingredients:

• Cool Whip
• Cream Cheese
• Sweetened Condensed Milk
• Graham Cracker Crust
• Lemonade Concentrate

How To Make Lemonade Pie:

Step 1. Line a pie tin with the graham cracker crust.

Step 2. Whisk the cream cheese and condensed milk together.

Step 3. Add in the lemonade concentrate and whisk more.

Step 4. Next fold in the Cool Whip and pour into the pie tin.

Step 5. Eat as is or freeze and eat frozen.

Lemonade Pie

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 pie

What I love most about a lemonade pie is the combination of sweet and tart when I take my first bite. It makes it a perfect dessert after just about any meal. This lemonade pie recipe combines condensed milk with cream cheese, to give the pie filling a fuller, creamier texture. You can change the flavor of the pie filling subtly by adding touches of mint, or even lavender.

4.67 from 3 votes

Review Recipe

Ingredients 

• 8 oz Cool Whip
• 8 oz Cream Cheese
• 14 oz Sweetened Condensed Milk
• Graham Cracker Crust
• ¾ C Lemonade Concentrate

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Instructions

• Line a pie tin with the graham cracker crust.
• Whisk the cream cheese and condensed milk together.
• Add in the lemonade concentrate and whisk more.
• Next fold in the Cool Whip and pour into the pie tin.
• Eat as is or freeze and eat frozen.
• Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 561kcal | Carbohydrates: 70g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Cholesterol: 51mg | Sodium: 290mg | Sugar: 56g

Author: Marta

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How to store Lemonade Pie

Lemonade pie must be kept cold, either in the fridge or freezer. For fridge storage, cover the pie dish with clingwrap, keeping as much air out as possible. You should also cover the pie with clingwrap in the freezer. You can slice the pie and cover each slice separately before you freeze it.

How to reheat Lemonade Pie

Lemonade pie is a fridge tart, so you don’t need to warm it up if you’ve kept it in the fridge. If the pie was in the freezer, leave it out for a couple of hours to defrost on its own. You can also put the frozen pie in the fridge overnight.

How long does Lemonade Pie last in the fridge?

Lemonade pie will last for about three to four days in the fridge. If you keep it any longer, the pie filling will begin to water.

Can I make Lemonade Pie ahead of time?

You can make lemonade pie ahead of time. If you make it one or two days ahead, the pie will keep well in the fridge. If you need to make it any longer ahead of time, you’ll need to freeze the finished pie.

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Lemon ricotta cookies: The combination of cheese and lemon in the cookies makes them soft and lemony.