This pie is all you need for a summer vibe all year round. It’s refreshing, super delicious, and a creamy one of a kind dessert that everyone loves. This beauty is tart, creamy, and is packed with lemon flavor. A satisfying, lemony goodness, you want to have it all just for yourself. If you want a refreshingly delicious pie you should try this, take it from me, you’ll never regret it. Don’t be intimidated by its look because it’s so easy to put together. Enjoy!
For the Creamy Pie:
1 5 oz can Evaporated milk
1 3.4 oz box of instant lemon pudding mix, one small box
2 8 oz packages of cream cheese
3/4 cup of frozen lemonade concentrate
For the Pie Crust:
2 1/2 cup of graham cracker crumbs
1/3 cup of sugar
2/3 cup of butter, melted
Or you can use 1 graham cracker crust, 9 inch (making this a no-bake dessert)
HOW TO MAKE CREAM CHEESE LEMONADE PIE
Step 1: Prepare the oven. Preheat it to 350 degrees.
To make the Pie Crust
Step 2: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Whisk until incorporated.
Step 3: Pour and press the graham cracker crumbs into a deep pie dish including the sides.
Step 4: Place inside the preheated oven and bake for 10 to 12 minutes. Remove the pie dish from the oven and let it cool.
For the Creamy Pie
Step 5: Combine the 5 ounces can of evaporated milk and the pudding mix in a small mixing bowl. Beat for 2 minutes on medium speed until the mixture is thickened.
Step 6: Put the cream cheese in a medium mixing bowl and beat for 3 minutes until light and fluffy.
Step 7: Slowly beat in the concentrated lemonade and the pudding mixture next.
Step 8: Pour the mixture into the cooled or pre-made graham cracker pie crust.
Step 9: refrigerate for at least 4 hours, covered.
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