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