This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.
2 (5-oz.) cans evaporated milk
2 (3.4-oz.) packages lemon instant pudding mix
2 (8-oz.) packages cream cheese, softened
2 (3-oz.) packages cream cheese, softened
1 (12-oz.) can frozen lemonade concentrate, partially thawed
1 (9-oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices
How to Make It
Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
Way too much filling! I've got five custard cups of filling in the freezer. The pie is good, creamy and easy to prepare. I like that there is no cool whip used (I topped with slightly sweetened whipped cream). Solid recipe, good but not exceptional. If I make it again I'll prepare my graham crust in a 9 x 13 pan. The filling would be just right for that.
This recipe for Lemonade Pie beats the heck out of one I have which calls for Kool Whip added in the mixture. It's super rich and the comfort factor is way up there, it's almost like a lemon cheesecake. The only thing I added to the mixture was some grated Meyer lemon zest. I topped it with a thick layer of sweetened whipped cream stabilized with a little unflavored gelatin then put it in the refrigerator for several hours before serving. This is my kind of pie!