Cream Cheese Lemonade Pie: A Refreshing Summer Delight

Ingredients:

For the Creamy Pie:

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

For the Pie Crust:

• 2 ½ cups graham cracker crumbs
• ⅓ cup sugar
• ⅔ cup butter, melted

Alternatively, you can use 1 (9 inch) pre-made graham cracker crust for a completely no-bake option.

Directions:

For the Pie Crust:

1. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl.
2. Press the mixture into a deep dish pie dish, making sure to cover the sides evenly.
3. Bake at 350°F for 10-12 minutes. Allow the crust to cool completely. If you are using a pre-made crust, you can skip this step.

For the Creamy Pie:

1. In a small bowl, combine the evaporated milk with the instant lemon pudding mix. Beat on medium speed for about 2 minutes until the mixture thickens.
2. In a separate bowl, beat the cream cheese until it becomes fluffy, which should take about 3 minutes.
3. Gradually add the lemonade concentrate and the pudding mixture to the cream cheese, beating until the mixture is smooth and well combined.
4. Spoon the filling into the cooled pie crust. Cover and refrigerate for at least 4 hours before serving.

Prep Time: 15 minutes
Cooking Time: 10 minutes (if baking crust)
Total Time: 4 hours 25 minutes (includes chilling)
Servings: 8

Tips and Variations:

1. Lemon Zest Garnish: For an extra burst of citrus flavor, sprinkle some lemon zest on top of the pie before serving.
2. Whipped Cream Topping: Add a dollop of whipped cream to each slice for a creamy finish.
3. Berry Addition: Top with fresh berries like blueberries or raspberries to complement the lemon flavor and add a touch of color.
4. Crust Alternatives: Experiment with different crusts, such as a shortbread or vanilla wafer crust, for a unique twist.

How to Store:

• Refrigeration: Store the pie covered in the refrigerator for up to 5 days. Make sure it’s well-covered to prevent it from absorbing any refrigerator odors.
• Freezing: To extend its shelf life, you can freeze the pie. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 1 month. Thaw in the refrigerator before serving.

FAQs:

Q: Can I use fresh lemon juice instead of frozen lemonade concentrate?
A: Frozen lemonade concentrate provides a consistent and strong lemon flavor, but you can substitute it with an equal amount of fresh lemon juice combined with a bit of sugar to balance the tartness.

Q: Is it possible to make this pie dairy-free?
A: Yes, you can use dairy-free cream cheese and a plant-based evaporated milk substitute. Ensure your pudding mix is also dairy-free.

Q: Can I make this pie in advance?
A: Absolutely! This pie is perfect for making a day ahead. The flavors meld together beautifully, and it’s one less thing to worry about on the day of your event.

Q: What if I don’t have a mixer?
A: You can mix by hand, but it will require more effort to achieve the same smooth and fluffy consistency. A hand mixer or stand mixer is recommended for best results.

Enjoy this delightful and refreshing Cream Cheese Lemonade Pie, perfect for summer gatherings or whenever you crave a zesty dessert!