Ingredients
- 1 (9-inch) prepared graham cracker pie crust (or make your own)
- 1 (8 ounce) block full-fat cream cheese, softened completely
- 1 (14 ounce) can sweetened condensed milk
- 1 (6 ounce) can frozen lemonade concentrate, thawed (do not dilute)
- 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed
- Optional for garnish: additional whipped topping, lemon slices, or lemon zest
Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups
- Can opener
Step-by-Step Instructions
Everything hinges on your cream cheese being truly, utterly soft. I leave mine on the counter for a solid two hours before I start. I learned this the hard way when I tried to beat a chilly block; I ended up with a lumpy filling no matter how long I mixed. So, trust me, plan ahead for this. Once it’s soft, I place it in my large mixing bowl and beat it with my electric mixer on medium speed for a full minute until it’s completely smooth and creamy, scraping down the sides of the bowl. This step alone ensures a flawlessly silky texture in the final pie.
Next, I pour in the entire can of sweetened condensed milk. I continue to beat on medium-low speed until the two are completely combined into a thick, pale, and luscious base. This is when the magic really starts. Now, for the star of the show: the frozen lemonade concentrate. I make sure it’s thawed but still cold, and I add it straight from the can, without diluting it with water. This is the most critical instruction in the entire recipe. The intense, puckery punch of the concentrate is what gives this pie its signature “lemonade” zing. I beat it in just until everything is smooth and beautifully yellow.(See the next page below to continue steps…)