This delicious pie is super refreshing, very tart and full of lemony flavor! Such a creamy and wonderful summer dessert!
Ingredients:
- 2 (8 oz.) packages of cream cheese, at room temperature
- 1 (5 oz.) can of evaporated milk
- 1 (3.4 oz.) box of instant lemon pudding mix
- 3/4 cup frozen lemonade concentrate (can use other lemon
concentrate) - 1 graham cracker pie crust or biscuit pie crust
- lemon zest or whipped cream (optional)
Instructions:
- Combine the evaporated milk and lemon pudding mix into a medium kitchen mixing bowl and beat slowly for 2-3 minutes, or until thick. (can use electric mixer to speed up the process)
- In a separate kitchen bowl or electric mixer, beat up the cream cheese until light and the air has filled it, then mix together with the lemonade concentrate. once its fully incorporated, mix in pudding mixture ensuring its well mixed together.
- Transfer the filling mixture into the pie crust and ensure its spread evenly.
- Then place in refrigerator and chill for 4-6 hours, or overnight until it has firmed.
- Remove then add lemon zest or whipped cream to the topping
slice it up, serve and enjoy!
Notes:
When placing in the refrigerator to chill, ensure the cream cheese lemonade pie is not placed to near the back of the fridge or next to the coldest area. This will help ensure the crust remains crisp and is not moist or will fall apart when serving.
more informations please visit: https://insanelygoodrecipes.com/cream-cheese-lemonade-pie/
