Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 (14 ounce/ 397g) can sweetened condensed milk
  • 1 (12 fluid ounce/ 355ml) can frozen lemonade concentrate, thawed
  • 8 ounces (227g) cream cheese, softened
  • 1/4 cup (60ml) lemon juice, fresh (about 1-2 lemons)
  • 1 teaspoon (5ml) lemon zest
  • Whipped cream (optional)
  • Lemon slices (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom and up the sides of the pie plate.
  2. Refrigerate the crust for at least 1 hour.
  3. In a large bowl, beat softened cream cheese until smooth and creamy.
  4. Gradually beat in the sweetened condensed milk. Then, add the thawed lemonade concentrate, lemon juice, and lemon zest. Mix until smooth and well combined.
  5. Pour the lemonade filling into the chilled graham cracker crust.
  6. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely set.
  7. Before serving, garnish with whipped cream and lemon slices, if desired.