On a hot summer day this cream cheese lemonade pie is just what is needed. This pie is creamy, tart and full of lemony flavor. This is definitely a refreshing, super delicious, creamy dessert. My co-worker, Dawn, gave me some awesome lemon recipes last week and I am loving these tasty lemon desserts. Sharing recipes from my friends is a lot of fun. I love seeing and hearing about my friend’s favorite recipes that they have grown up loving. I’m looking forward to more of Dawn’s family’s recipes.
I was telling my friend, Arnetta, who works at the bank, about this pie the other day and now I will be delivering one of these tasty pies to her in the morning. She always talks about my blog to all the tellers that help me, every time I go in to the bank. I love her for doing that and sharing my website with her co-workers. So what better way to thank her than by sharing this delicious cream cheese lemonade pie in return.
So Delicious and Creamy
As you can see, this pie is super creamy. You can taste the lemonade and the tartness of this delicious pie with each bite. So refreshing, so delicious and so amazing!
I’ve been on a lemon kick lately, as you all can tell, and I hope you are enjoying all these lemon recipes that have recently been shared. There’s just something about delicious lemon desserts. You can never have enough delicious, tart, lemony goodness.
Go ahead and give this a try. Just remember, this lemonade pie on a hot summer day is super satisfying.
Try this cream cheese lemonade pie today!
Here are a few other delicious cream cheese pies on the blog: Orange Cream Cheese Pie, Strawberry Cream Cheese Pie, Chocolate Cream Cheese Pie and Cream Cheese Coconut Key Lime Pie.
Cream Cheese Lemonade Pie
Ingredients
For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4 oz box of instant lemon pudding mix, one small box
- 2 8 oz packages of cream cheese
- 3/4 cup frozen lemonade concentrate
For the Pie Crust
- 2 1/2 cup graham cracker crumbs
- 1/3 cup sugar
- 2/3 cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)
Instructions
- Preheat over to 350°
For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
- In a small mixing bowl, combined 5 oz can of evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Spoon mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
Notes
You might end up with more graham cracker crust mixture then what is needed based on how thick you like your crust.
Have Pinterest?
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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Is the frozen Lemon like the frozen lemonade???
Yes Jay, it’s the frozen lemonade concentrate and you can find it in the freezer section next to the frozen orange juice concentrate. :)
Just made this, can’t wait to eat some!!!
Oh Stacy, you are gonna LOVE it! :)
D
elicious – I’m gonna KICK it up with some Lemon zest and 1/4 cup coconut….maybe change the crust to one moistened with RUM….OMG
It sounds delicious,will try this today.
Hi Yvonne, I hope your pie turned out delicious! :)
I used to make something similar but it called for condensed milk
I bet it was delicious Bonita! :)
I wanted to try it with condensed milk too and also I wanted to know if you think I could use vanilla wafers instead of graham crackers?
Hi Denise, Have you tried this pie with the evaporated milk and you are going to make it again with the condensed? If so, let me know how that turned out for you. This pie using the evaporated milk is absolutely delicious! I think the vanilla wafers would taste fine! :)
I followed this recipe exactly and it was not good,bitter tasting. I will try again using the sweet condensed milk, not evaporated.
Wow Deb, that’s so strange! It should have came out sweet and full of delicious flavor! You said you followed the recipe exactly so you did used the instant pudding then. Humm, can’t understand what happened.
After reading the recipe I am wondering if Deb used lemon concentrate instead of using lemonade concentrate-the kind you get in the freezer section in a round tube.
Maybe that’s what happened Sue! I hope Deb tries making this pie again because it’s SO delicious!! Thank you for your comment! :)
Gives me a good idea. Use lemon concentrate and Splenda. Just will use less concentrate. Sugar fee pudding. Going to try! TY
Can you use the sweet condensedmilk
Nevermind on my previous comment. I looked further down on the past comments and noted that you told someone to use 3/4 C. lemonade concentrate, frozen. Thanks!
Hi Elaine, Thank you for asking and for finding the answer before I was able to get back to you. I hope this turned out amazing! :)
Should the concentrate still be frozen/slushy or completely defrosted?
Is this thick enough that I could cut it into little individual shapes for a baby shower ?
Hi Allison, it should work but make sure that it’s super cold before you cut it. I hope it turns out for your baby shower. :)
Have you ever substituted the lemonade concentrate for lemon cream in a can?
Hi Candace, no I haven’t tried that. Let me know how it turns out if you make it with that. :)
Can you use real lemon juice!?
Never mind … You said mix the putting in the milk I was looking for regular milk . I just realized you meant mix the putting in the evaporated milk … Will let you know how it turns out
Hi Miss Mitch, thanks for your comment. I will change the directions to be more clear. I hope you enjoy this delicious pie! :)
There is no mention of milk in the recipe how much milk do I mix with the pudding?
If you use the premade graham cracker pie crust, would you still bake it?
Hi Barbara, no need to bake it. Just fill and chill. ;)
Can you use regular lemon pudding instead of instant?
Hi Pat, I haven’t made it that way but let me know how it turns out if you do end up using it! :)
when looking for the pudding the small box is 1 oz so I bought 3 but 3 boxes with only 5 oz of milk made a solidified mess. I would change that to say just 1 small box.
Hi Lisa, I’m so sorry about that! I did update my directions a while ago to say “one small box” due to some confusion with the way the boxes of pudding are labeled.
What’s lemonade concentrate?? In UK!
The consentrate is it suppose to be made into lemonade
Nope, just add 3/4 cup of it frozen.
Real Ainsley to a Jello no bake cheesecake. Use lemon Jello, no pudding or concentrate. Make a real light airy cheesecake. Going to try this recipe though.
Could you sub lite cream cheese, sugar free pudding and splenda to help reduce the calories some?
Hi Roberta, I’m not sure how it will turn out but it’s definitely worth a try! Let me know how it turns out if you end up making it that way! :)
The filling had a nice flavor. My daughter thought a crust made from crushed lemon cookies would be good, and also some fresh squeezed lemon in both. I am thinking as one of the layers in a dessert it would be great too. Thank you!
This looks like it’s going to be AMAZING, can’t wait to try it this weekend!
I liked the Pink Lemonade pie suggestion, so I tweaked your recipe. We don’t have instant pudding in stores here in Norway. So I mixed the lemonade concentrate with a can of condensed milk (instead of evaporated), then blended in the cream cheese, then added whipped cream (not from a spray can). We don’t have Cool Whip either. You have to get creative when you don’t have access to all the ingredients. But it turned out wonderful, so thanks for the inspiration and for your readers comments. Who doesn’t love all things lemon?? :)
When I mix the lemonade up with the cream cheese it seems soupy and curdled. Is that normal? O
After everything is mixed together, it should be fine. Let me know how it turns out for ya! :)
This looks amazing. I can find every frozen concentrate but lemonade around here could I use regular real lemon concentrate and would it be the same amount. I can’t wait till I find it and I have everything else lol!!?
Made this pie but switched out lemon for coconut cream pudding and frozen pina colada mix. It’s awesome!
Sounds delicious Gwen! I’ll have to try that soon! Thanks for sharing! :)
Where did you get your cute pie plate?
Hi Michele, I got it from Temp-tations.com. They have such awesome bakeware! :)
I bought the ingredients for this today and let them sit out when I got home. As I started to make it I realized I’d grabbed condensed milk instead of evaporated milk. I decided to make it anyway thinking it would still be good. And it is! Delicious! Off the spoon anyway. It’s chilling now but I’m sure it will be just as good tomorrow. And who will know, besides us?
How did your pie turn out with the condensed milk Suzanne? I hope it turn out good! :)
I would really like to know the answer to that. I put the condensed milk was awesome.
I have cook and serve pudding, would this work instead of the instant.
Hi Mary, I am not sure that it would work. If you try it, let me know. :)
If we used a ready made graham pie crust do we need to still bake it?
Hi Ruth Anne, no you sure don’t just fill it up and chill! :)
Do you thaw the concentrate and then measure or use it frozen
Hi Ruth, no need to, just put it in frozen. :)
Can’t wait to try this! Thanks for sharing!
Thank you Lynn! :)
in the process of making this. Just put the pie crust in the oven which for me took a deep dish 10″ pie plate. Right now I would say it is swimming in butter, far too much. Is there a mistake in the crust recipe? Should it read 1/3 cup butter, melted instead of 2/3 cups? Would appreciate a reply thanks.
Hi Pam, How did your crust turn out when you took it out of the oven? I have made it many times, I do sometimes have extra crumb mixture that I don’t use, so I’m not sure if that might be why. But I’ll share some awesome words from my friend, Judy, The Midnite Baker, “Your crust tastes more toasty and caramelly” when made with a bit more butter.
My crust had way too much butter, also. It was also between hard and chewy. Next time I will just buy a couple crusts.
Hi Lorraine, thank you for your comment. Since many are having problems with the amount of butter, I did make a slight change in the amount. The ready made crusts work well too! :)
Do you know what the calorie or fat contents would be in this pie for someone on a diet?
This isn’t diet food
Hi Beth, you are absolutely right! But it’s so worth going off a diet for! ;)
Fat has calories, sugar is stored in the body as fat. If u are watching calories= don’t make this, don’t eat this.!!!
This looks delicious! What would you use if the instant lemon pudding mix were not available?
What is lemon concentrate
Hi Elle, it’s the frozen concentrate that is in a can in the frozen section that you mix with 3 cans of water. Just use the concentrate, no water. :)
Frozen lemonade drink. It usually comes in a cardboard tube in the freezer section by the frizen orange juice.
Looks delicious!
My quick ‘n easy Pink Lemonade pie came from my mom years ago:
Stir together:
1 14-oz sweetened condensed milk
6 oz pink lemonade, lemonade, orange juice or my favorite, limeade concentrate
Then stir in 1 8-oz Cool Whip
Pour into graham cracker crust and freeze.
Sometimes I skip the crust!
Thank you, I’ll be trying this!
Hi Paula, your pie sounds delish! Thank you for sharing your recipe! :)
This is my go to recipe too! Never tried it with other flavored. Will have to try it.
I’m sure for optimum summer cooling affects I would need to consume the pie in one setting?!!!
Haha!! I agree Jill! Enjoy that whole pie! :)
Do you make the pudding with regular milk and then add evaporate milk or just pudding mix and evaporated milk??
Hi Dawn, just add the pudding mix and the evaporated milk together. That’s it! Enjoy! :)
Just to be clear, this recipe only calls for only 5 oz. of evaporated milk? I can’t find a 5 oz. can in my grocery store, only 12 oz. Just double checking! Thank you.
Hi Susan, yes it is correct, 5 oz. :)
Hi! This is a wonderful dessert!! I just made it again this evening and sadly realized I had used the cook and serve kind of pudding instead of instant…. Do you think it will set up?
Hi Allyson, I don’t know if it will or not. How did it turn out?
How did this work? The only pudding I have is cook and serve
Is it condensed milk or evaporated milk (I’m sorry..just a little confused because you talk about condensed milk in the comments, but the recipe calls for evaporated milk) This looks REALLY yummy!
Thanks!
Hi Tammy, it’s evaporated milk. I’ll go back through the comments and make the correction. Thanks for letting me know! :)
Can I freeze this tonight, and let it thaw in the fridge tomorrow at my cookout?
Hi Robbyn, I have never froze it so I cannot be sure. If you ended up doing that, let me know how it turned out. Have fun at your cookout! :)
What would be equal to the 3/4 lemonade concentrate?
This looks too good to be true! Also lemon and condensed milk in one dessert is a genius idea! Great recipe! – Love, Anna
Thanks so much Anna! I totally agree! But this recipe uses evaporated milk. :)
Can you use regular milk rather than condensed milk?
Hi Geralyn, I have not made it with regular milk. If you try it, let me know how it worked out for you! But this recipe calls for evaporated milk. :)
This looks like a real treat thanks for sharing!
Thank you so much Julie!! :)
Dose anyone know how many Calories is has in it. Thank you
This pie is perfect! Lemon and lime pies are my favorite desserts.
I found you at The Charm of Home.
Thank you for sharing this! Pinned to make and share.
Hi Robin, Thank you for your comment and for pinning this recipe! I hope you enjoy this refreshing pie! :)
I am sooo upset!! Itt says use 3.4 oz pudding so I get 3 small boxes that equal 3 Oz’s!! Way to much n so I added cool whip n milk!! It is still lumpy!! Cream cheese is not cheap!! :(:(
Oh Marla, I’m sorry. I will make it more clear in my directions about the pudding mix. I will state a “small” box of 3.4 oz pudding mix. I have made many errors with baking/cooking. I know it’s frustrating. I just made one myself with some scalloped potatoes I was making. Trashed it!
Thank-you for answering!!! The small boxes here r 1 oz!! I’m so confused! I didn’t trash it though! Pretty lumpy! I love anything lemon n so does my family!! Thanks again!
You’re welcome. Were are you from? If you send me your address I’ll send you a couple boxes of the 3.4 oz instant pudding mix. Send your address to my contact page. :)
Ok I think why me n some others r having trouble with the recipe is because it calls for 3.4 PS but every small box n Texas is 1 oz n we r all tripling it!! The big boxes r 1.5 PS! My son jus said mom is there marshmallows n it!! That’s how rubbery mine was! The flavor is awesome!!! Thanks for sharing n now I will know next time!! Thank-you!! Oz not PS!! Sorry!!
Can you send me a picture of the 1 oz box? That just seems strange to me selling such a small box, 1 oz, of instant pudding. The 3.4 oz makes 2 cups of pudding.
I’m trying to figure that out to send a picture!! It makes 4 servings! My son even saw it! Do u have fb? I would like u as a friend if u do!! Or send me ur email plz!! Thanks!
Ok my small box makes 4 – 1/2 cups of pudding which would equal ur 2 cups!! But the front of the box says 1 oz!! (28g)
Maria, Suzanne in Texas here, and this is what I think: I think that the HEB Brand called “Hill Country Fare” Instant Pudding (house brand) is mistakenly labeled. The Hill Country Fare Vanilla instant Pudding box says it makes ‘four 1/2 cup servings’, but the Net.Wt. is listed as 1.34 OZ. Clearly wrong, when compared to the Jello Brand box of instant pudding that is labeled: 3.4 OZ, and also says ‘makes four 1/2 cup servings”……The confusion is that the HEB brand (Hill Country Fare) sometimes labels in both English and Spanish, but in this case, they have simply made an outright ERROR: the HCF weight is NOT 1.34 OZ; the box is labeled by HFC erroneously……Compare the HCF box to a Jell-O Box and you will instantly see what I mean…..
Help they make a 3.4 oz pudding mix?
Hi Marla, yes, it’s the small box of instant pudding mix that states on the box 3.4 oz.
The recipe calls for deep dish pie pan.
Would the regular store bought graham cracker crust work or should I look for deep dish crust or could I split the recipe in half?
Hi Christina, yes you can use the store bought crust. I do if I’m in a hurry. Make sure to get the 9″ one. Enjoy! :)
Will this be enough to make two pies of the ready made crusts?
Hi Marie, this is enough for one pie even if you use a store bought crust. :)
So, my pudding and evaporated milk mixture turned into rubber cement. Like legit rubber. I followed directions… Any suggestions?????
Hi Michelle, yes it is supposed to be very thick. Just mix it in with the cream cheese and lemonade concentrate.
Do you need to soften the cream cheese?
Hi Jamie, Just let it sit out for a little bit. Not long at all. Take it out with all the rest of the ingredients and then when it’s time to cream the cream cheese, it will work fine. :)
I made this pie last month with a store-bought crumb crust and it was fantastic. Today I tried making the crumb crust and I wonder if the amount of butter is a misprint. I just took the crust out of the oven and it is soup.
Hi Jeanne, I seriously do not know why your crust turned out that way. I just made it again this morning and it worked fine. I don’t always use all of the graham crackers mixture. Maybe try it again and just use a little less crumb mixture in your baking dish.
The problem was that there was way too much butter for the amount of crumbs. Perhaps it was because I was using crumbs from gluten free cookies. I blotted the excess butter off the crumbs and baked it a little while longer and the crust was okay. I used ginger snaps, which was good with the lemon. The pie is a new favorite of mine.
Hi Jeanne, I’m glad it worked out for you. I am totally with you on this pie being a favorite! It seems I make this at least once every two weeks! :)
This is the best pie ever. I love it!!!
Thank you Brenelsa! I totally agree! I just finished making another one… They’re SO DELISH!!
Have you ever doubled the recipe and used a 9 X 13 dish? I always have a big group to serve desert to.
Hi Patricia, Yes I have. It works great! Let me know how it works for you! :)
Twhen doubled, do you increase the cooking time on the crust?
Hi Kim, are you putting it in a 9 x 13 baking dish? If so, no you don’t have to cook it longer.
I can’t find frozen lemonade concentrate at my local grocery store. It’s a small town. How can I substitute this?
Hi Angie, here is my response to the same question someone else had…. you can make homemade concentrate by squeezing the juice out of 4-5 lemons. Add 1/2 – 3/4 cup of sugar to 1/2 cup of hot water. Stir until the sugar has dissolved. Mix in the lemon juice and put in the freezer until it’s frozen, then use once frozen. I hope this helps.
Hello, thanks for beautiful recipe however I am wondering if the 5 oz of evaporated milk
is the regular or the sweet milk?
Hi Lorraine, it’s just the regular evaporated milk. :)
Thank you for your quick answer.
You’re welcome! Enjoy this pie! :)
I froze this pie, will it still be “OK”?
Hi Eileen, I think it will be fine. :)
If you use a 9 inch pie crust instead of crumbs do you still bake the pie crust?
Hi Michele, no need to bake the pre-made pie crust. Just spoon your lemonade pie mixture into the crust, chill, then dive in!! ;)
I added fresh whip cream, everything is better with whipped cream!
Awesome!! Thanks for sharing! :)
Do I thaw the lemonade concentrate before I put it into the ingredients?
Hi Donna, no, just spoon it in frozen. :)
So I made this last night, I only use maybe 2/3 of the lemonade concentrate. The filling came out great I can’t wait to taste it as a whole #happymixing
Hi Shana, I hope you enjoy this wonderful pie! Thanks for sharing! :)
Hi thank you for your recipe, it looks delicious! Not sure if my comment posted so forgive me if it comes up twice ? I haven’t seen frozen lemonade concentrate in Australia so are there any alternatives, please?
Hi Carla, you can make homemade concentrate by squeezing the juice out of 4-5 lemons. Add 1/2 – 3/4 cup of sugar to 1/2 cup of hot water. Stir until the sugar has dissolved. Mix in the lemon juice and put in the freezer until it’s frozen, then use once frozen. I hope this helps.
That is awesome! Thanks so much ?
You are welcome. You can actually use more lemons than that if you’d like! Let me know how it turns out. :)
Made the lemonade pie today for father’s day. I used Pink Lemonade concentrate, very pretty and delicious Thanks for sharing
I’m so glad you like it Christine! I bet the pink lemonade concentrate did make this pie look pretty! Thank you for sharing! :)
I made this for our Father’s Day cook out. Only thing I thought it was 15 oz of milk instead of 5 . We’ll see what happens when we cut it. Tasted really good and was still firm. ??????
Hi Sis, How did your pie turn out with the extra milk? I hope it was still enjoyable for your Father’s Day cookout! :)
Going to give this a try as love lemons. It’s been so HOT now time to do cool to cold things. When gets to HOT I do not eat much as it makes me sick so this sounds just great for what I need.
Hi Robin, this will be an awesome treat for you then! Enjoy this refreshing lemonade pie! :)
So you don’t cook the cream cheese part! Crap >_<
Oh no Eddie! So what was the final result?
I am definitely going to try this one. Just Love, love Lemon.. How do I find more of your lemon recipes ?
Hi Pat, I’m with you about loving lemon! I have more lemon recipes on my blog. Once there, just click on recipes, then categories and search desserts. I have quite a few lemon recipes. Thanks for your comment! :)
So I made this today and pour d the whole can of lemonade in….ugh….it didn’t set. I put in freezer, we’ll see how it is tomorrow. The flavor is good, so mad at myself…
Hi Stephanie,
How did your pie turn out after taking it out of the freezer? I know all about adding too much of one thing! :(
I hope it was still good! :)
So instead of a fork you’ll use a spoon. Been there done thst, can’t help but chuckle. I made a bourbon
pecan chocolate pie one time. Used a huge pie plate, so I used one and a half recipe. Got sidetracked and when I went back to finish it I doubled the vanilla, butter AND bourbon. Turned out great!!
Haha! Kaeen, I bet it was great with those extra ingredients! ;)
I made the Lemonade pie, I wanted a more fluffy texter so I added 8 ounces (the small size container) of thawed cool whip, made so delicious, yummy
Thank you for sharing Barbara, I bet that was delicious! :)
Hi, can you tell me if you use the whole can of lemonade concentrate or do use half. Thanks in advance!
Hi Palmer, just use 3/4 cup of lemonade concentrate then freeze the remainder for the next time you want to make the pie.
How much ahead of time can I make this do you think? Would two days be too early?
Hi Erin, you could make this pie two days early if you’d like. :)
I made this last night and it turned out so good. I used the little mini pie crust I saw at the store instead of the big one. Great for individual treat. Yum!
Hi Emely,
Thank you for sharing! I love mini pies! I have one that I am going to post soon made with this same recipe! :)
I may have to make more. My family loves it!
How do I sign up to get new recipes you would share?
I’m glad everyone loved this recipe! Just add your email address into the spot on my blog where is says “Subscribe Now.” It’s underneath my picture, on the right side of the page. Then you will get new recipes when I post them. :)
Hello does the cream cheese need to be at room temperature?
Hi Mary, I let mine sit out while I’m preparing the crust. About 10 minutes. :)
Wow that looks really yummy..
Thanks so much! :)
Hello! That blue and white China looking dish is that a baking dish? I’m a guy asking this question so have mercy on me:) If I were to buy a baking dish what size should I look for for this recipe?
Hi Quintin, Yes, it is a baking dish. :) A 9 inch deep pie dish works great! You can also purchase an already made 9 inch graham cracker pie crusts too from your local grocery store! I hope you enjoy this recipe Quintin! Let me know how it turns out. Thank you for your comment. :)
Mine didn’t set up. Delicious though
Oh, I’m sorry your pie didn’t set up Kl’m. I’m glad it was still delicious though! :)
I made this yesterday and it is wonderful.
Awesome Shelly, thank you for sharing!! :)
waw il parait delicieus
I bought the sweetened condensed milk by mistake, but I do have a 12 oz can of evaporated milk. Would it be better to use the sweetened condensed or 5 oz of the evaporated milk? I don’t want it to be too sweet, girls night tonight, and I want it to be really good.
Hi Karen, definitely use the 5 oz evaporated milk and it will be super delish for your girls night get together. :)
Could you substitute country time lemonade mix instead of lemonade concentrate?
H Jeania, No, I definitely wouldn’t do that for this recipe. :)
THANK YOU!!
You’re welcome Jeania! :)
Is it necessary to bake the crust? I have a no-bake cheesecake recipe where the ingredients for the crust are the exact same as this recipe. I’m only asking because I would like to make this in little individual cups, but the containers cannot be put in the oven. Looking forward to making this; it looks so refreshing and delicious!
Hi Pam, Yes you can make it without putting it in the oven. This recipe is definitely so refreshing!! Thank you for your comment. I hope you LOVE this pie! :)
Just made these, but used individual sized Graham cracker crusts. This recipe filled 12 of them. Can’t wait to eat them, the filling I licked off the beater was yumm o.
Hi Kim, that’s awesome! Thank you for sharing that wonderful idea! I have a recipe that I will post at a later time that is almost the same. I made them in little ramekins and topped them with cherry pie filling! Oh my, so delicious! :)
Made a double batch in a 9×13 and is cooling in frig right now. Can’t wait for our cookout this afternoon to share!! Just licking the spoon I fell in love with the filling and what doesn’t go great with a graham cracker crust! This is definitely going to be a favorite. Thanks for the recipe share.
Hi Kathy,
That sounds wonderful! A 9 x 13 dish full of this delicious pie, YUM!! I hope everyone at your cookout enjoy this recipe and I hope you have a great time! :)
Made this yesterday but had to do sugar free lemon pudding mix and it is fantastic.
Hi Lora, thank you for sharing! I’m so happy you enjoyed this recipe! :)
Does anyone know the nutritional value of the pie. How many slices can you get from the pie.
I am a little confused on the amount of evaporated milk. I have not seen a 5oz can before, just a 12oz can. I did not it came in a smaller size. It is 5oz that is required for the recipe, right?
Hi Leslie, yes, there is definitely a 5 oz can. It’s right next to the regular size can in our local stores! Hopefully you are able to find it! :)
You can just use 5 oz and freeze the rest of the milk in a freezer container to use another time.
Great idea Sherry, thank you for sharing! :)
Does this pie freeze well for a make ahead and have ready dessert?
Hi Maria, it works great making it a day ahead and keeping it in the fridge, but you can freeze it. :)
Can this be made the night before?
Absolutely Carla, it sure can! :)
Awesome! Going to make it for Memorial Day :). Thank you!!
Enjoy Carla! And enjoy your weekend! :)
Please tell me what’s lemonade concentrate?
Hi Christine, I used the frozen Minute Maid Lemonade concentrate. It’s like frozen orange juice in the freezer section. It comes in a can like container. Let me know if you still need more clarification. :)
Does lemonade concentrate need to thaw first or use slightly frozen??
Hi RW, No do not thaw it first. Mine was not frozen solid. :)
Could you add something other than the lemon concentrate, if you like it a little less tart? If so, suggestion please.
Hi Becky, you could use the berry concentrate or orange concentrate. It will definitely change the flavor of the pie if you use something other than the lemonade concentrate. Let me know how your pie turns out and what you ended up using, if you wouldn’t mind. Thanks so much! :)
I have made this exact recipe but used some of the non alcoholic drink concentrates, such as pina colada or strawberry daiquiri. Sooo good!!!
What a great idea! I bet they were delicious! Thank you so much for sharing! :)
Sheila, did you still use the lemon pudding, or use a different flavor with the daiquiri?
I use regular milk turns out sme
Thanks for sharing Anna! :)
I love anything lemon. This looks delicious!
Thank you Silvia! I’m with you! Love me some lemon!!! :)
For an different treat, add chopped fresh strawberries to this pie. I make one that is sweetened condensed milk, whipped cream, lemon juice, almond flavoring, and fresh strawberries. This sounds like it would be similar if you add strawberries. I’ll have to try your recipe too.
Hi Linda,
Your pie sounds delicious! Thank you for sharing! :)
Would u share your recipe ?
Hi
In the UK i’ve never seen anything called lemon pudding mix. I have searched online and it doesn’t seem to be available to buy here. Is it similar to what you put in lemon meringue pie?
Hello, Google jell-o instant pudding and it should show you a picture of what to use. You can order it online if you are not able to purchase it locally. I hope this helps.
You can make your own lemon pudding as a substitute. 2 packages of cream cheese seems like too much, tho. Try this recipe, as is it’s perfect, if you want more lemonyness use lemon extract instead of vanilla. (or both, ooh that sounds good too!)
No Bake Cheese Cake Pie
1 (6 oz.) Ready-Crust graham cracker pie crust (or make your own)
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk) (store brand is fine)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
Optional: 1 (21 oz.) can cherry pie filling, chilled or any other fruit in season (delicious naked!)
With mixer (I just use a whisk & elbow grease), beat cheese until fluffy. Gradually beat in Eagle® Brand‚ until smooth (no lumps!). Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
I put 1/4 cup sugar too. Just seems to taste better. People get reallly disappointed if I don’t make these at Christmas or Thanksgiving!
Thanks for sharing Jo! :)
Oh My Oh My !!!! :)
I absolutely agree with you Melodie! :)
Do you prepare the pudding?
Hi Sheri, No, just add the box of instant pudding to a bowl and add the evaporated milk, then mix for 2 minutes. Enjoy! :)
Hello!
I’m in the process of moving, the only thing I have that’s not packed is a blender. Going to a barbecue on Sunday and have to bring a dish. Do you think I could do the filling in my blender?
This sounds delicious! I love lemon and cheesecake!
Thanks so much!
Michele
Hi Michele, go ahead and try it. I’m not sure but hey, it’s worth a try! Have a wonderful holiday weekend and I hope your pie turns out great for your BBQ! :)
If I substitute heavy cream for the evaporated milk, will the cream curdle from the acid from the lemonade?
If you are going to use a blender, I would break it up in to at least 3 batches. Then once each batch is blended well, blend them together. I’ve had to use a blender instead of a mixer a few times. LOL
I just made this recipe and man it’s good! Super hot in Nashville today and I’m super pregnant so it made my day! Thanks for sharing :)
Hi Ashley, thank you for sharing! I’m glad you enjoy this recipe! Best wishes for a healthy delivery!! :)
I can’t find instant lemon pudding Can I use the “my T Fine” brand? This requires cooking it.
Hi Deb, I can’t guarantee that it would turn out. I wonder why the stores near you do not stock lemon pudding?
Make sure you let it cool completely before mixing with cream cheese and it should be fine.
Hello. Thank you for sharing. Just wondering do you let the cream cheese soften first
Hi Sheila, I did let it sit out for about 5 to 10 minutes. I hope you enjoy this recipe! :)
Thank you. Get ready to make today.
Awesome! Thanks for sharing! :)
Can I freeze it before I serve it
Yes Carol, you sure can! :)
Thank you
You’re so welcome! Enjoy your weekend! :)
Can I use a 9 x 13 inch pan instead of a deep dish pie pan so it can be served in squares?
Hi Jeannette, You could, it just might be pretty thin. An 8 x 8 baking dish might work better. :)
Thank you so much since I am a lemon dessert lover I can’t wait to try it.
I’m with your Jeannette! I LOVE lemon and you will love this too! :)
Looks and sounds delicious.
Thank you so much Tania! :)
Does this recipe ONLY makes one pie
Yes Betty, just one! But I bet you’ll love it so much you’ll want to make another one soon! You most likely will have extra crust left over though. ;)
This is the simplest recipe…if you can read it should be easy to follow the recipe! Making this and thanks for sharing!
Hi Evelyn, I hope you enjoy this refreshingly delicious pie!! :)
Hi Terri, I just want to jump onto this page and eat that bite on the fork. Looks and sounds freaking amazing. I am a big citrus fan, can not wait to make this gem of a treat. I actually downloaded the biggest picture of this for my citrus board :)~ Yeah, that’s drool ?✌
Hi Esther!!! Thank you so much! You will definitely enjoy this lemony pie, especially if you are a citrus lover! Thanks for commenting and have a wonderful Memorial weekend my friend! :)
HOW MANY CARBS. AND SUGAR
I’m so sorry I don’t have that information at this time!
8 or 9 inch deep dish pan? Sounds amazing!
Hi Susan,
Use the 9 inch. Thanks for your comment, I love receiving comments! Enjoy! :)
Smoking pork by the pool this Sunday. This will make the perfect dessert!
Hi Kathleen! This will be a great dessert for pool side! Just make sure it stays cold for the best, refreshing taste! :)
Looks delicious as I love lemony stuff. I will incorporate lemon zest into my pie. Thank you for this treat idea.
Hi Karen,
You’re so welcome! Enjoy! :)
Thanks for the recipe. Going to try this with a Ginger snap cookie crust!!! ?
Thank you Pamela. That sounds delicious! Let me know how it comes out. :)
You don’t mean the sweet can milk,just a can of evaporated,?
Hi Mimi,
Yes, use the evaporated milk, not the condensed milk. Thanks for asking and I hope you enjoy this delicious pie! :)
I thought the same!!! Most call for condencse
I know, but nope, evaporated milk is what we used. :)
I’m not a fan of boxed pudding mix, so what could I use in place of this?
Hi Jacquie, I’m not sure. Are you totally against boxed pudding? If not, you should try this because it’s THAT good! :)
Is 3/4 cup of lemonade concentrate the same as one small can?
Hi Cindy,
I’m not quite sure. I just use a regular can of lemonade concentrate and scooped out 3/4 cup. :)
Do you mix the pudding up before adding to the mix?
Hi Erica,
Yes, mix the evaporated milk and pudding mix together in a small mixing bowl. Then in another mixing bowl, beat the cream cheese. Then just follow the directions. Let me know how your pie turned out. :)
3.4 oz of pudding mix would be 3 1/2 small boxes,right? That seems like alot. So ready to make this but will wait for reply. Thanks!
Hi Susan,
No, one 3.4 oz = one box and that is all you need. Yes 3 1/2 small boxes would be WAY TOO much. So just use only one box. I hope you fall in love with this recipe!
do you let the concentrate melt, or should it be frozen when you combine it with the other ingredients?
Hi Mimi, I just put it in frozen. Mine isn’t frozen solid though. Let me know how you love it after you’ve made it. It’s soooo refreshing.
This looks amazing! Our family loves anything lemon, so I will be making this very soon.
Hi Vivian, this is extremely delicious! This pie is super refreshing served really cold too!! :)