Instructions
1. Prepare the Graham Cracker Crust:
- Place the graham crackers and brown sugar into a food processor and run on high speed until the graham crackers are fine crumbs. Change the food processor speed to low and gradually pour in the melted butter and mix until combined.
- If you don’t have a food processor, add the graham crackers to a Ziploc bag and use a meat pounder or rolling pin to crush the crackers into fine crumbs. Add the crushed crackers, brown sugar, and melted butter into a mixing bowl and stir with a fork to combine.
- Press the graham cracker crust into a 9-inch pie plate on the bottom and up the sides. Place the pie in the freezer for 15 minutes.
2. Prepare the Lemonade Filling:
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- Beat the cream cheese in a mixing bowl until smooth and creamy. Add in the sweetened condensed milk and mix to combine.
- Pour in the thawed lemonade concentrate and mix until smooth and combined. Stir in the Cool Whip to combine everything together.
- Spoon the pie filling into the crust (from the freezer) and smooth out the top. Cover the pie with plastic wrap or the pie plate lid.
3. Chill the Pie:
- For a frozen treat, let the pie set in the freezer for 8 hours before slicing and serving.
- For a softer cream pie texture, let the pie set in the fridge for 8 hours before slicing and serving.
4. Serve:
- When ready to serve, garnish the pie or each slice with whipped cream (homemade or store-bought) and a lemon slice.
Go to the next page to get the Amount Per Serving
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