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SOME OF THE BEST PEOPLE REVIEWS BEFORE READING RECIPE
“This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort,” notes Carolyn Griffin of Macon, Georgia. “Guests will never suspect they’re eating a quick-and-easy dessert.”
You will detect a definite lemonade flavor in this refreshing pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It’s the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia
If you’re like us and, this time of year, constantly searching for that perfect summer dessert, we may have just found it for you. Cheesecake can be a year-round staple, but turning that into a cheesecake-pudding hybrid is truly a feat, and one that you’ll want to immediately try out after seeing this recipe. We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
Cream Cheese Lemonade Pie – This delicious pie is super refreshing, very tart and full of lemony flavor!
FOR THE CREAMY PIE
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate
FOR THE PIE CRUST
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted Or you can use 1 graham cracker crust, 9 inch
Preheat over to 350°
FOR THE PIE CRUST
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.
FOR THE CREAMY PIE
In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.
