We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
Elizabeth Goodwell, an American Cook in Philadelphia, who wrote down the first Lemon Pie recipe in 1806. According to some historians, the first recipe for lemon pie with a pastry base and lemon custard filling was written down in 1806 by Elizabeth Goodwell, an American cook in Philadelphia.
Try some of our other Pie recipes
Cream Cheese Lemonade Pie
We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
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Servings: 10
Calories: 151kcal
Ingredients
- 2 8 oz cream cheese room temperature
- 1 5 oz evaporated milk
- 1 3.5 oz lemon pudding
- 3/4 cup frozen lemonade concentrate
- 1 graham cracker pie crust
- lemon zest or whipped cream optional
Instructions
- Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.
- In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture.
- Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.
- Slice, serve and enjoy!
Nutrition
Calories: 151kcal | Carbohydrates: 27g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 43mg | Fiber: 1g | Sugar: 18g | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg
