CREAM CHEESE LEMONADE PIE




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On a hot summer day this cream cheese lemonade pie is just what is needed. This pie is creamy, tart and full of lemony flavor. This is definitely a refreshing, super delicious, creamy dessert. My co-worker, Dawn, gave me some awesome lemon recipes last week and I am loving these tasty lemon desserts. Sharing recipes from my friends is a lot of fun. I love seeing and hearing about my friend’s favorite recipes that they have grown up loving. I’m looking forward to more of Dawn’s family’s recipes.

Ingredients
  • 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 frozen lemonade concentrate
  • For the Pie Crust
  • 2 1/2 cup graham cracker crumbs
  • 1/3 cup sugar
  • 2/3 cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)

Instructions
  • 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 5 oz can of evaporated milk and pudding mix.
  • Beat on medium 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.
Recipe Notes
Recipe from my co-worker, Dawn.
You might end up with more graham cracker crust mixture then what is needed based on how thick you like your crust.

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