For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.
1 (12-oz.) can evaporated milk
2 (3.4-oz.) packages lemon instant pudding mix
1 tablespoon lemon zest
2 (8-oz.) packages cream cheese, softened
1/2 teaspoon vanilla extract
1 (12-oz.) can frozen lemonade concentrate, thawed
1 (9-inch) ready-made graham cracker piecrust
Thawed frozen whipped topping
Garnish: crushed lemon drop candies
How to Make It
Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.
Wish I would have read the reviews first, didn't think I'd need to. After a day and a half never set. I love lemon, but think it's over the top. After spending 13.00 for a pie that turned out like this, I will not attempt to revamp. Will find another one with which to try.
This was not a "wow" recipe, but it was tasty for using "boxed" ingredients, with only the zesting taking up time--only takes about one lemon for a tablespoon, though. I made it for a fundraiser luncheon, and our guests really enjoyed it. As to the issues discussed here, the recipe DID make a huge amount. I found that two recipes will generously fill three 9" store bought crusts, and will probably adequately fill three 10" crusts. I did not have an issue with the smoothness of the mixture, but I had the cream cheese sitting out for a couple hours beforehand, and I used a stand mixer for the blending/beating. My lemonade concentrate was cold when added. The pies set up okay overnight, but definitely not as solid when sliced as the picture seems. I did see the comment about the Creamy Lemonade Pie recipe, which is what I actually intended to make, so maybe that would turn out better! Agreed that Southern Living usually has better results than this, so this could be a mistyped one.
The recipe for Creamy Lemonade Pie (SL 5/07) is very good and sets up fine. (Freeze atleast 4 hrs.) THIS recipe is a deviation from the original recipe (which has an additional 6 oz cream cheese and only 10 oz evap milk and does not have vanilla extract or lemon zest)....check out the original recipe.....It's really good.
Like a number of others mentioned, this recipe seems to have been printed incorrectly. The pie never set, even after a day and a half in the fridge. It makes enough to fill 2 pie shells, but I certainly would not bother as the recipe was a disaster. I can usually rely on SL for their excellent recipes, but I was both surprised and disappointed in this one.
I read the comments before trying this, so changed some things, and it was great! I used 1 8-oz package of Neufchatel cheese instead of 2, fat-free evaporated milk and 2 boxes of sugar free pudding mix, all of which cut the fat, carbs and calories. I beat the cream cheese with a small amount of the milk until it was smooth, before adding the rest. I thawed the frozen lemonade in the refrigerator, so it was cold when I beat it into the pudding mixes, and then beat that into the cream cheese mixture. I didn't have any real lemons, so skipped the zest, but it wasn't necessary with the reduced amt of cream cheese. It was so thick by the time that I poured (spooned) it into the crust, that there were no problems with it setting. (I poured the excess into a ramekin, but it was thick enough that I could probably have piled it all into the pie crust.) And it was deliciously tangy!!! I like lemon desserts to be almost puckery, so folks who don't should probably add a Tbs or 2 of sugar.
my family really liked this recipe. i did not have any trouble with it but made it the day before which may have helped with the setting up problem. you could probably use two crusts because it does make one big pie. anyway, i will make it again because it was a big hit.
Loved this pie. Big hit with family. I would definitely not mix the pudding mixture until ready to pour it in and you have to use a larger pie crust that stated or, do as I did, and put extra in pudding cups and garnish.Recommend being flexible with all recipes!
I made this for my recent college grad. He said it was addictive! I had to stop him from eating the whole pie!!! I followed the recipe exactly, but I used the crust from the Zesty Lemon pie that was in the same issue. The pie was creamy and sweet and tart. Everything good you would expect from a lemon pie. and EASY! The consistency was like a cream pie.
Loved this recipe! Anything lemon can never be too tart--this did not dissapoint. I bought the larger crust and almost all the mix fit. Used one block regular and one reduced fat cream cheese. Mine took over 8 hrs. to set, but it did get there. This was a huge hit in my house.
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