1 can (5 ounces) evaporated milk 1 box (3.4 ounces) instant lemon pudding mix 2 packages (8 ounces each) cream cheese, softened ¾ cup frozen lemonade concentrate For the Pie Crust:
2 ½ cups graham cracker crumbs ⅓ cup sugar ⅔ cup butter, melted Or 1 pre-made 9-inch graham cracker crust (for a no-bake option)
Directions: Prepare the Pie Crust:
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly mixed. Press the mixture firmly into the bottom and sides of a deep-dish pie dish. Bake at 350°F for 10-12 minutes, then remove from the oven and allow it to cool completely. If using a pre-made crust, skip this step. Prepare the Filling:
In a small bowl, whisk together the evaporated milk and lemon pudding mix. Beat on medium speed for about 2 minutes until thickened. In a separate bowl, beat the softened cream cheese for about 3 minutes until smooth and fluffy. Gradually mix in the frozen lemonade concentrate until fully incorporated. Fold in the prepared pudding mixture and continue mixing until smooth and creamy. Assemble the Pie:
Spoon the filling into the cooled graham cracker crust, spreading it evenly. Cover the pie and refrigerate for at least 4 hours, or until fully set. Serve and Enjoy:
Slice and serve chilled. For an extra touch, garnish with whipped cream or lemon zest if desired. #pie #pierecipe #lemonpie #lemon #lemondessert #dessert #summerdessert
