Lemonade Pie


Hey yalllllll,

As some of you may already know, I have been working on improving my baking skills and one of my favorite places to find my baking inspiration is on @courtniofftheclock’s Instagram page. After admiring her from afar for years, I am super excited to share with you guys that Courtni has officially joined the blog! Once a month she will be sharing her recipes right here and first on the list is Lemonade Pie!

I am going to attempt to make this recipe sometime this week and cross my fingers that it turns out as perfect as hers. Check back on me by Sunday to see if I made it out the kitchen safely lol.

Photos & Recipe by Courtni Blayke O’neal


Graham Cracker Crust:

  • 2 1/2 cups graham cracker crumbs

  • 1/3 cup sugar

  • 2/3 cup unsalted butter, melted


  1. Preheat oven to 350 degrees

  2. Combine graham cracker crumbs, sugar, and butter in a medium mixing bowl until well incorporated

  3. Gently press mixture into deep 9” pie pan, making sure crumbs go up the side of the pan

  4. Bake for 12 minutes and let cool

Pie Filling:

  • 1 5 oz can evaporated milk

  • 1 3.4 oz box instant lemon pudding

  • 2 8 oz packages cream cheese, softened

  • 6 oz (3/4 cup) frozen lemonade concentrate

  • 1 lemon


  1. Combine evaporated milk and pudding in a small mixing bowl, beating on medium speed for 2 minutes

  2. In medium mixing bowl, beat cream cheese until light and fluffy (3-4 minutes)

  3. Slowly add lemonade concentrate

  4. Gradually add pudding mixture

  5. Stir in the zest of one lemon

  6. Pour mixture into cooled crust

  7. Cover and refrigerate at least 4 hours.

  8. Serve chilled


  • Lemon wedges

  • Lemon peel


Photos & Recipe by Courtni Blayke O’neal