Cream Cheese Lemonade Pie

Luscious Lemonade Chiffon Pie



2 cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter, melted

1 (5 oz) can evaporated milk
1 (3.4 oz) box of instant lemon pudding mix
2 (8 oz) packages of cream cheese
¾ cup frozen lemonade concentrate

Preheat your oven to 350°F (175°C).
For the crust, mix the graham cracker crumbs, sugar, and butter and press into a 9″ pie dish. Bake for 10 minutes, then let cool completely.
In a medium mixing bowl, combine the evaporated milk and pudding mix, beat with a whisk until thick.
In a separate larger bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually beat in the lemonade concentrate.
Fold the pudding mixture into the cream cheese mixture and stir until fully incorporated.
Pour the mixture into the cooled graham cracker crust, and refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes (plus 4 hours refrigeration)

Kcal: 350 kcal | Servings: 8 servings

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