Cream Cheese Lemonade Pie
Ingredients
For the Creamy Pie:
- 1 5-ounce can Evaporated milk
- 1 3.4-ounce box of instant lemon pudding mix
- 2 8-ounce packages cream cheese
- ¾ cup frozen lemonade concentrate
For the Pie Crust:
- 2-½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter, melted
Instructions
To prepare the pie crust:
- Pre-heat over to 350°F.
- In a medium mixing bowl, combine all ingredients; whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish; make sure to go up the sides.
- Place in pre-heated oven and bake for 10 to 12 minutes.
- Remove from oven and allow to cool.
To prepare the creamy pie:
- In a small mixing bowl, combine can of 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.
- Gradually beat in pudding mixture.
- Spoon mixture into cooled graham cracker crust or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
Notes
Based on how thick you like the crust, there may be more graham cracker crust mixture than what is needed; sprinkle left over cracker crust on top of the pie.
As an alternative, use 1 prepared 9-inch graham cracker crust which makes this a no bake dessert.
