- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Press into the pan: Firmly press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Place it in the refrigerator for at least 20 minutes to firm up.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese until completely smooth and creamy.
- Add the condensed milk: Slowly pour in the sweetened condensed milk while continuing to mix until smooth and well combined.
- Add the lemon flavor: Pour in the thawed lemonade concentrate. Add the lemon zest and vanilla extract, then beat until the filling is creamy and evenly blended.
- Fold in the whipped topping: Gently fold in the whipped topping using a spatula. This keeps the filling light and fluffy.
- Fill the crust: Spoon the lemon cream cheese mixture into the chilled graham cracker crust. Spread the top evenly.
- Chill: Cover the pie and refrigerate for at least 4–6 hours, preferably overnight, until completely set.
- Add whipped cream: Before serving, spread or pipe whipped cream over the top. Garnish with fresh lemon zest or thin lemon slices if desired.
- Slice and serve: Use a sharp knife to cut the chilled pie into slices and serve immediately.
Helpful Tips
For the smoothest filling, make sure the cream cheese is fully softened before mixing. Fresh lemon zest adds an extra burst of citrus flavor without making the pie overly tart.
For clean slices, chill the pie thoroughly and wipe the knife clean between cuts.
This pie can be prepared a day ahead, making it an excellent dessert for parties and family gatherings. Keep it refrigerated until you’re ready to serve.
One bite of this creamy, refreshing lemon pie and you’ll understand why it’s such a summer favorite! 🍋💛
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