Saturday, February 25, 2017

CREAM CHEESE LEMONADE PIE



    For the Creamy Pie

  • 1 5 oz can Evaporated milk
  • 1 3.4oz box of instant lemon pudding mix, one small box
  • 2 8oz packages of cream cheese
  • ¾ cup frozen lemonade concentrate
  • For the Pie Crust

  • 2½ cup graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inch


How to Make It

  • 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 evaporated milk and pudding mix.
  • Beat on low 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.
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