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Creamy Lemonade Pie Recipe

Photo by: Taste of Home

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"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."

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6-8 Servings
Prep: 20 min. + chilling

Ingredients

1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup thawed lemonade concentrate
1 graham cracker crust (9 inches)

Directions

In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large 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 or until set. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 319 calories, 16 g fat (8 g saturated fat), 37 mg cholesterol, 368 mg sodium, 41 g carbohydrate, trace fiber, 4 g protein.

Creamy Lemonade Pie published in Quick Cooking March/April 2001, p45