Step 1: Preheat and prep the crust
Preheat the oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it holds together like wet sand.

Step 2: Press and bake the crust
Firmly press the mixture into a pie dish, making sure to go up the sides. Bake for 10–12 minutes. Let it cool completely before adding filling. Want to skip the oven? Use a store-bought crust and make it one of the best no bake summer desserts without ever turning on the heat.

Step 3: Whisk the pudding base
In a small bowl, whisk together evaporated milk and lemon pudding mix on medium speed for about 2 minutes. It should get thick fast.

Step 4: Beat the cream cheese
In another bowl, beat cream cheese until light and fluffy (about 3 minutes). This is key to a silky pie that rivals any dairy-free no bake cheesecake in texture.

Step 5: Blend it all together
Gradually beat in the lemonade concentrate. Then slowly mix in the pudding until fully combined.

Step 6: Fill and chill
Spoon the mixture into your cooled or pre-made crust. Smooth the top. Cover and refrigerate for at least 4 hours—or overnight for best results.