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Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
3/4 cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest
1 (8 oz) container whipped topping, thawed
For the Topping:
Whipped cream, for garnish
Lemon slices, for garnish
Directions:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk, lemonade concentrate, and lemon zest, mixing until well combined.
Gently fold in the whipped topping until the filling is smooth and creamy.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish with whipped cream and lemon slices.
Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 8 servings
