Creamy Lemonade Pie

This was a very good recipe, and I would make it again. This recipe makes A LOT of pie filling, and could easily make 2, regular sized pies. Something to think about if you want to stretch a buck.

Made this exactly as written, and it was horrible. The texture was chalky, and so was the taste. I was very disappointed.

This recipe is easy to make and great for a quick dessert. Very refreshing on a hot summer day.

This was a great recipe. I have not made it just yet but I will soon at next family meeting. That is about two weeks away. Enjoy this AS much as I did because its good. NOT CHALKY WHATSOEVER.

I used fat free cream cheese and it taste so good still. Not chalky was scared when I read that one maybe they didnt mix well.

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!

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.