Ingredients
Scale
For the Crust
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- 1½ cups graham cracker crumbs
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- ⅓ cup melted butter
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- 2 tablespoons sugar (optional)
For the Filling
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- 8 oz (225 g) cream cheese, softened
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- 1 cup powdered sugar
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- 1 cup cold heavy whipping cream
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- ½ cup frozen lemonade concentrate, thawed
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- 1 teaspoon vanilla extract
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- Zest of 1 lemon (optional, for extra flavor)
Optional Garnish
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- Lemon slices
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- Whipped cream
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- Extra graham cracker crumbs
Instructions
👩🍳 Instructions
- Prepare the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Press firmly into the bottom and sides of a 9-inch pie dish.
Refrigerate for at least 15 minutes to set. - Whip the Cream
In a cold bowl, whip the heavy cream until stiff peaks form. Set aside. - Make the Filling
In a separate bowl, beat the softened cream cheese until smooth.
Add powdered sugar and beat until creamy.
Mix in the lemonade concentrate, vanilla extract, and lemon zest (if using). - Combine
Gently fold the whipped cream into the cream cheese mixture until light and fluffy. - Assemble the Pie
Spoon the filling into the chilled crust and smooth the top. - Chill
Refrigerate for at least 4 hours, or until firm. For best results, chill overnight. - Serve
Garnish with lemon slices, whipped cream, or crumbs before serving.