The Pioneer Woman Tasty Kitchen
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Creamy Lemonade Pie

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Smooth, lemony goodness in every bite of this pie. Quick to make, but allow for chilling time of 4 hours.

Ingredients

  • 1 can Evaporated Milk, 5 Oz
  • 1 package Instant Lemon Pudding Mix (3.4 Oz)
  • 2 packages Cream Cheese, Softened (16 Oz. Total)
  • ¾ cups Lemonade Concentrate
  • 1 whole Graham Cracker Crust - 9"

Preparation

In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.

One Comment

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fatuglyrhino on 11.18.2010

I remember one of the church ladies making this when I was a kid but never looked up the recipe before. This sounds like the exact one she used to make. I’m going to make it soon!

2 Reviews

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on 4.30.2012

This is a delicious pie and it’s so simple! My sister and I have made this countless times. We’ve experimented with different puddings and concentrates but we always go back to the basic lemon/lemonade. It’s a very quick dessert for any last minute BBQs that spring up.

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Renee's Kitchen on 6.4.2010

This pie was VERYgood! I like very much that it is not a standard lemon cream pie, but a sweet lemonade pie. The graham cracker crust was good, but next time I’m going to experiment with a shortbread or vanilla wafer crust, just to see what happens.

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