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.