Lemonade Pie

I don’t know what we do wrong, but I will have to check. NOT that it’s a bad thing, but when we make this dessert it makes 3 pies.

[ingredients title=”Ingredients”]

  • 1 (12-oz.) can evaporated milk
  • 2 (3.4-oz.) packages lemon instant pudding mix
  • 1 Tbsp. lemon zest
  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 tsp. vanilla extract
  • 1 (12-oz.) can frozen lemonade concentrate, thawed
  • 1 (9-inch) ready-made graham cracker piecrust
  • Thawed frozen whipped topping
  • Garnish: crushed lemon drop candies

[/ingredients]

[directions title=”Directions”]

  1. 1. Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
  2. 2. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy.
  3. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended.
  4. Pour into crust.
  5. Cover and chill 8 hours or until firm.
  6. Dollop each slice with whipped topping.
  7. Garnish, if desired.

[/directions]

[ingredients title=”Notes”]

  • This recipe comes from the August 2010 issue of Southern Living
  • For a homemade look. Freeze crust for five minutes, and then slip it into¬† your favorite pie plate before adding filling.

[/ingredients]

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