Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
15 Mins
Chill Time
8 Hours
Makes 8 servings

For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

sshamby's Review

July 27, 2010
I made this pie and it was easy and tasted great. Not too tart at all. There was left over batter but that was fine because my kids at it with a spoon. I think this is a good summer pie!

chefcandace's Review

August 11, 2010
A lady brought this pie to our family after a death in the family..This pie was absolutely wonderful! The only thing she did differently was add a little cool whip into the pie before pouring into pie crust. She topped the pie with the leftover cool whip. We were fighting over the last bit of pie. Fabulous!!!

camsmom's Review

August 30, 2010
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.

GoTigers's Review

August 29, 2010
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.

JMRhod's Review

August 07, 2010
What happened with this? I just made this last night and my pie did not set at all-continued to stay pudding like consistency-even after overnight. I did use 1/3 less fat cream cheese and wonder if that is why it did not solid up. Tastes ok...a bit tart and lemon-y. Also, like others said..made WAY too much filling for one pie crust.

ReneeinColumbus's Review

August 01, 2010
I wish that SL would double-check this recipe; it can't be correct. The pudding mixture stiffens up way too much, and then can't be blended with the cream cheese. It's extremely tart, and doesn't set up well. Sadly, we tossed it.

countrygramma's Review

August 09, 2010
I love the tartness of flavor!!! I like lemon pies, But most of them I always adjust the flavor. Yhis one is TOPS with me.

Nancy0726's Review

July 27, 2010
I made this for my family and it was a big hit. We really wanted something nice and cool and this fit the bill. I wish it had firmed up more. I would recommend if anyone makes this that they use the extra serving size crust. I made my own in a larger than normal pie pan so I didn't have a problem.

gervaise's Review

October 05, 2010
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.

Janice88's Review

August 13, 2010
I made this pie for a party, then read the reviews and panic set in. However, it was a huge hit at my party, my sister-in-law even asked me to make it for her birthday party. I did happen to get the larger pie crust, so there was no extra filling and I topped the whole thing with cool whip.