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.
For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.
More From Southern Living
Chill: 8 Hours
- 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
- 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.
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