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Cream Cheese Lemonade Pie Recipe

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This recipe for Cream Cheese Lemonade Pie is from Grahams' Camping Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Creamy Pie

1 5 oz can Evaporated milk
1 3.4 oz box of instant lemon pudding mix, one small box
2 8 oz packages of cream cheese
¾ c frozen lemonade concentrate

For the Pie Crust
2 ½ c graham cracker crumbs
⅓ c sugar
⅔ c butter, melted

Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)
Directions:
Directions:
Preheat over to 350°

For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie
In a small mixing bowl, combined 5 oz can of evaporated milk and pudding mix.
Beat on medium speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.
Number Of Servings:
Number Of Servings:
8

 

 

 

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