cream-cheese-lemonade-pie
For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4oz box of instant lemon pudding mix, one small box
- 2 8oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
For the Pie Crust
- 2½ cup graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch
How to Make It
- 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 evaporated 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.
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