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Cream Cheese Lemonade Pie

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For the Creamy Pie:
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) packages cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust:
2 ½ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Alternatively, 1 (9 inch) pre-made graham cracker crust for a completely no-bake option
For the Pie Crust:
Combine graham cracker crumbs, sugar, and melted butter. Press into a deep dish pie dish, ensuring to cover the sides.
Bake at 350°F for 10-12 minutes. Allow to cool. Skip this step if using a pre-made crust.
For the Creamy Pie:
In a small bowl, combine evaporated milk with pudding mix. Beat on medium speed for 2 minutes until thick.
In a separate bowl, beat cream cheese until fluffy, about 3 minutes.
Gradually add lemonade concentrate and the pudding mixture, beating until smooth.
Spoon the filling into the cooled crust. Cover and refrigerate for at least 4 hours.
Prep Time: 15 minutes | Cooking Time: 10 minutes (if baking crust) | Total Time: 4 hours 25 minutes (includes chilling) | Servings: 8

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