No-Bake Cream Cheese Lemonade Pie
INGREDIENTS:
Creamy Pie Filling
1 (5 oz) can of evaporated milk
1 (3.4 oz) box of instant lemon pudding mix
2 (8 oz) packages of cream cheese
3/4 cup of frozen lemonade concentrate
Pie Crust
2 1/2 cups of graham cracker crumbs
1/3 cup of sugar
2/3 cup of butter, melted
1 pre-made 9-inch graham cracker crust (optional)
DIRECTIONS:
Step 01
In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press mixture firmly into a deep-dish pie plate, covering the bottom and sides. For a homemade crust, preheat oven to 175°C and bake for 10-12 minutes until set and golden. Let cool completely before use. Skip baking for a no-bake crust.
Step 02
Whisk evaporated milk and lemon pudding mix in a bowl until thickened for about 2 minutes. In a separate bowl, beat cream cheese until light and fluffy for 3 minutes. Gradually incorporate lemonade concentrate and pudding mixture until smooth. Spoon filling into cooled crust and smooth the top.
Step 03
Refrigerate the pie for at least 4 hours. Serve chilled, garnished with whipped cream or lemon slices if desired.