Cream cheese lemonade pie

By
Jodie Lawrence
-
0
6616

INGREDIENTS

For the Smooth Pie

  • 1 5oz container evaporated milk
  • 1 3.4oz box of instant lemon pudding mix, one small box
  • 2 8oz packages of cream cheese
  • ¾ cup frozen lemonade concentrate

For the Pie Crust

  • 2 2/3 cup graham cracker crumbs
  • 1/3 cup sugar
  • 2/3 cup butter, melted 

DIRECTIONS:

  • Heat oven to 350ºF

– Pie Crust

  1. In a medium mixing bowl, combine all components together. Whisk until united.
  2. Press graham cracker crumbs into a deep pie dish and. Remember to get up the sides.
  3. Let this bake for 10-12 minutes and then take out of the oven. Let it cool.

– Creamy Pie

  1. Combine milk and pudding mix in a tiny mixing bowl.
  2. For two minutes beat on low speed. This will form a thick texture.
  3. Beat cream cheese in a medium mixing bowl for about three minutes, or until the cream cheese is light and soft.
  4. Take the lemonade concentrate and slowly beat it into the cream cheese.
  5. Gently beat in the pudding mixture.
  6. Transfer the mixture into a chilled graham cracker crust, or into a pre-made graham cracker pie crust.
  7. For the perfect results, cover and refrigerate for a minimum of four hours.

This recipe is excellent for any bbq’s, parties or even just dessert! Try pairing it with an iced cold glass of lemonade for more of a refreshing taste!