🍋 Cream Cheese Lemonade Pie 🍰
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 10–12 sheets)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
8 ounces cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice (about 2–3 lemons)
Zest of 1 large lemon
1 teaspoon pure vanilla extract
For the Topping:
1 cup whipped topping (such as Cool Whip), thawed
1 tablespoon powdered sugar (optional, for sweetness)
Additional lemon zest, for garnish
Instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, then remove and let cool completely.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix on medium speed until fully combined and smooth. Pour the filling into the cooled crust and spread it evenly.
Chill the Pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Prepare the Topping: In a small bowl, gently fold the whipped topping with powdered sugar (if using) until light and fluffy. Spread the topping evenly over the chilled pie.
Garnish and Serve: Sprinkle additional lemon zest over the top for a pop of color and flavor. Slice and serve chilled.