Wow. Summer just flew!
Sorry to keep y'all waiting for this recipe. I hope you will make it before Fall hits the scene. This recipe comes from a neighbor who is a pie master. She bakes all her pies from scratch and has entered our town's pie contest several times. Her daughter is learning from the master and won Honorable Mention with this Lemonade Pie creation.
Made with frozen lemonade and cream cheese, you will get the perfect balance of sweet, tart, and creamy, all in one bite. Pair it with a homemade graham cracker crust and you have a winner that will please the taste buds of every member of your family.
Mix evaporated milk (canned milk) and a couple of packages of lemon instant pudding.
Mix softened cream cheese and the partially frozen lemonade.
Add the pudding mixture, which looks like a clumpy mess, but will smooth itself out in the mix.
Taste the mixture before pouring it into the shell. I found it to be a little on the tart side, probably due to the fact that I used a store brand frozen lemonade. An additional 3 T. of granulated sugar added to the mix was perfect for me.
Spread it into a prepared 9" Graham Cracker Pie Crust. I filled it as full as I dared and had 1/3 cup filling left over.....yum!
Put the pie into the freezer till firm, about four hours or overnight. Set the pie at room temp for about one hour prior to serving.
What you will get is a semi-frozen, creamy, sweet, tart pie that will be a winner in your family!
No Bake Creamy Lemonade Pie