Cream Cheese Lemonade Pie
Ingredients:
For the Creamy Pie:
1 (5 oz) can Evaporated milk 🥛
1 (3.4 oz) box of instant lemon pudding mix 🍋
2 (8 oz) packages of cream cheese 🧀
¾ cup frozen lemonade concentrate 🍋❄️
For the Pie Crust:
2 ½ cups graham cracker crumbs 🍪
⅓ cup sugar 🍚
⅔ cup butter, melted 🧈
Or 1 graham cracker crust, 9 inch (for a no-bake option) 🍪
Directions:
Prepare the Pie Crust:
In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined. 🍪🍚🧈
Press the mixture into a deep dish pie dish, making sure to cover the sides. 🍪
Bake at 350°F (175°C) for 10-12 minutes. Remove from oven and let cool. (Skip this step if using a pre-made crust.) 🔥🍪❄️
Prepare the Creamy Pie Filling:
In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick. 🥛🍋
In a separate medium mixing bowl, beat the cream cheese until light and fluffy, about 3 minutes. 🧀
Gradually beat in the lemonade concentrate, then the pudding mixture. 🍋🥛
Assemble the Pie:
Spoon the mixture into the cooled graham cracker crust or a pre-made crust. 🍪🍋
Cover and refrigerate for at least 4 hours. ❄️🍰
Serve:
Slice and serve chilled for a refreshingly sweet treat. Enjoy! 😋🍋
