Ingredients
Crust Ingredients
1 and 1/4 cups of crumbed graham crackers
1/4 cup of granulated sugar
6 tablespoons of unsalted, melted butter
Filling Ingredients
8 ounces of softened cream cheese
1/4 cup sweetened condensed milk
1/4 cup of thawed frozen lemonade concentrate (optional)
1 14-oz can of lemon zest
1/8 teaspoon of vanilla essence
1 tsp thawed whipped topping (e.g., Cool Whip)
1 8-ounce container (optional)
Personalization Options
Half a cup of fresh or frozen raspberry juice
Half a teaspoon of lemon curd
Instructions
The Graham Cracker Crust Must Be Made
In a medium bowl, mix together the crushed graham crackers, sugar, and melted butter.
Press the mixture into a 9-inch pie plate.
Chill the crust for half an hour in the fridge.
Get the Filling for the Lemonade Ready
Beat the cream cheese until smooth.
Slowly pour in the sweetened condensed milk while beating.
If used, stir in the lemon zest and lemonade concentrate. If using vanilla extract, stir it in as well.
Gently fold in the whipped topping.
Pie Crust Assemble
Pour the filling into the prepared crust once it is ready.
Chill the pie for a minimum of four hours, preferably overnight.
Garnish with whipped cream and lemon wedges, if desired.
Serve chilled and enjoy!
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