This cream cheese lemonade pie will sure make you new friends at a party or potluck.
Ingredients
- 1 – 5 oz can Evaporated milk
- 1 – 3.4 oz box of instant lemon pudding mix
- 2 – 8 oz cream cheese, softened
- ¾ C frozen lemonade concentrate
Crust ingredients:
- 2 ⅔ C Graham cracker crumbs
- ⅓ C sugar
- ⅔ C unsalted sweet cream butter, melted
Instructions
- Preheat oven to 350 degrees
- Combined all crust ingredients into a large bowl and mix until wet sand like mixture
- Press into a 9in glass pie dish
- Bake in the oven for 12 minutes and allow to cool onto the counter
- Using a medium bowl, whisk together the evaporated milk and pudding mix until combined and thick for about 2 minutes
- Using a standing mixer, beat the cream cheese until smooth and fluffy
- Gradually beat in the lemonade concentrate until combined
- Beat in the pudding mixture until combined
- Pour the mixture into the crust and place into the fridge for 4-6 hours or until firm
- Top with whipped cream and lemon slices before serving.