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Directions
1. In a mixing bowl, blend the softened cream cheese until smooth using an electric mixer.
2. Gradually add the sweetened condensed milk and continue to mix until well incorporated.
3. Stir in the thawed lemonade concentrate and lemon zest until the mixture is smooth and uniform.
4. Fold in the whipped topping gently until the mixture is light and fluffy.
5. Pour the filling into the prepared graham cracker crust, smoothing out the top with a spatula.
6. Refrigerate the pie for at least 4 hours, or until it is firm and set.
7. Garnish with additional lemon zest or whipped topping before serving if desired.
Variations & Tips
For a little twist, you can try using different citrus concentrates like lime or orange for a new flavor profile. To make it slightly healthier, consider using a low-fat cream cheese or a sugar-free sweetened condensed milk. For those who prefer a crunchier base, swapping the graham cracker crust with a nut-based crust such as almond or pecan can add a whole new dimension to the dessert.
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