Mix graham cracker crumbs, sugar, and melted butter until combined.
Press mixture into the bottom of a 9-inch pie pan. Chill in the fridge for 10–15 minutes to set.
Make the filling:
In a bowl, beat softened cream cheese until smooth.
Gradually add sweetened condensed milk, mixing until well combined.
Stir in lemonade, lemon juice, and vanilla until smooth.
Assemble the pie:
Pour the filling into the chilled crust and smooth the top.
Refrigerate for at least 2–3 hours (or until firm).
Serve:
Top with whipped cream and lemon zest or slices if desired. Slice and enjoy!
This pie is refreshing, creamy, and perfectly tangy, making it ideal for warm days or a light dessert. 😋
I can also give a faster “5-minute version” using store-bought graham cracker crust and whipped topping for an even quicker dessert. Do you want that version?
