Day 9 of 10 days of recipes from by Gooseberry Patch. If you would like a chance to win a FREE copy of this cookbook, please follow the link and comment on THIS POST! I’ll be choosing a winner tomorrow so please get your comments in before NOON!
Wow, is this a fabulous pie! I love citrus anything so that’s why I chose this recipe and it really delivers that wonderful lemon flavor.
I made my own graham cracker crust because I’m not fond of the purchased ones. I just followed the recipe on the box of graham crumbs. Otherwise, I made the recipe as posted using sugar free pudding mix and the less fat cream cheese.
This pie would be just perfect for Easter or for a hot day in the summer. I know it’ll be on my list to make often.
Creamy Lemonade Pie
Submitted by Kathy Grashoff, Fort Wayne, IN
1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) pkgs cream cheese, softened
3/4 cup frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust
In a bowl, combine the evaporated milk and the dry pudding mix. Beat with an electric mixer on low speed for 2 minutes until thickened.
In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the lemonade concentrate.
Stir cream cheese mixture into pudding mixture, mixing well.
Pour into a crust.
Cover and refrigerate for at least 4 hours before serving.
Makes 8 servings.