Description
A refreshing no-bake dessert with a zesty lemon flavor and a creamy filling, perfect for warm days and gatherings.
Ingredients
Scale
- 1 9-inch store-bought graham cracker crust (or homemade)
- 3 cups whipped cream (divided)
- 1 box instant lemon pudding mix (3.4 oz, dry)
- 16 ounces cream cheese (softened)
- 0.5 cup thawed lemonade concentrate
- 1 tsp vanilla extract
- 0.5 tsp coarse salt
- 1 fresh lemon zest (for garnish, optional)
Instructions
- Unwrap your ready-made graham cracker crust or have your homemade crust prepared.
- Combine 2 cups of whipped cream with the dry instant lemon pudding mix in a large bowl.
- Beat them together with an electric mixer on medium-high speed until thick and creamy.
- Beat the softened cream cheese in a separate bowl until smooth and free of lumps.
- Pour the thawed lemonade concentrate and vanilla extract into the cream cheese and mix on low speed until combined.
- Fold the lemon cream cheese mixture into the whipped cream mixture gently until blended.
- Spoon the filling into the graham cracker crust and spread it evenly.
- Refrigerate for at least 2 hours to set, preferably longer.
- Top with the remaining whipped cream and garnish with coarse salt and lemon zest before serving.
Notes
Use fresh lemon juice for a brighter flavor. Chill the pie long enough to set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 40mg