Total Time: 4 hrs 15 mins | Yield: 9 Servings
This Cream Cheese Lemonade Pie is just too good! I am so pleased to share this recipe with you today because I know that you are going to love it! Whether as an appetizer or side dish, this pie will surely become your new favorite! The lemonade concentrate made this pie extra special. Each bite is so refreshing that you would want to eat the whole thing! I promise you that this recipe is worth the try!
Ingredients:
For the Creamy Pie:
¾ c frozen lemonade concentrate
1 5-ounce can of Evaporated milk
1 3.4-ounce box of instant lemon pudding mix, one small box
2 8-ounce packages of cream cheese
For the Pie Crust:
⅓ c sugar
⅔ c butter, melted
2 ½ c Graham cracker crumbs
Directions:
Pie Crust:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a large mixing bowl, add all the ingredients for the pie. Whisk everything until well blended.
Transfer the mixture to a pie dish and spread it evenly.
Add the Graham cracker crumbs over the pie and press them.
Place the dish inside the preheated oven and bake the crust for about 10 to 12 minutes.
Remove the crust from the oven and let it rest for a few minutes.
To Make the Creamy Pie:
In the bowl of a stand mixer, add pudding mix and evaporated milk. Beat for 2 minutes on medium speed until well incorporated.
Add the cream cheese and beat for 3 more minutes or until well blended.
Slowly add the concentrated lemonade into the bowl with the pudding mix, then beat continuously until well blended.
Transfer the mixture to the prepared crust and spread it evenly. Wrap with plastic and place it inside the fridge to chill for 4 hours.
Serve chilled and enjoy!