Mini Lemonade Cream Cheese Pies
These mini lemonade cream cheese pies are so easy to make, are absolutely delicious, and are loaded with cream cheese lemonade pie filling, a homemade whipped cream topping, and topped with a lemon slice and lemon zest.
Servings: 12 Mini Pies
Ingredients
Lemonade Cream Cheese Pie Filling
- 5 ounce Evaporated milk
- 3.4 ounce instant lemon pudding and pie filling, one small box
- (2) 8 ounce cream cheese
- ¾ cup frozen lemonade concentrate
- 12 Keebler® mini graham pie crusts
Homemade Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Lemon slice and zest, for topping
Instructions
Lemonade Pie Filling
- In a small mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Add lemon pudding mixture into cream cheese mixture and beat until combined.
- Spoon mixture into mini graham pie crusts.
- Cover with plastic wrap and refrigerate for at least 3-4 hours.
Homemade Whipped Cream Topping
- Once pies have chilled, make the whipped cream topping.
- In a medium bowl, beat heavy cream, sugar, and vanilla with a hand mixer until fully combined and stiff peaks form.
- Using a piping bag or gallon size ziplock baggie, pipe dollops of whipped cream on top of pies.
- Top each mini pie with lemon slices and lemon zest, if desired.
Video
Notes
Recipe adapted from Great Grub, Delicious Treats