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Lemonade Pie

Photo: Jennifer Davick; Styling: Buffy Hargett
Prep time 15 mins
Chill time 8 hrs
Yield Makes 8 servings
For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.

Ingredients

  • 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

  1. Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.

  2. 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.