Ingredients
Scale
- 1(5 oz) can Evaporated milk1(3.4 oz) box of instant lemon pudding mix2(8 oz) packages of cream cheese¾ cupfrozen lemonade concentrate2 ½ cupgraham cracker crumbs⅓ cupsugar⅔ cupbutter, melted
- 1(3.4 oz) box of instant lemon pudding mix
- 2(8 oz) packages of cream cheese¾ cupfrozen lemonade concentrate2 ½ cupgraham cracker crumbs⅓ cupsugar⅔ cupbutter, melted
- ¾ cupfrozen lemonade concentrate2 ½ cupgraham cracker crumbs⅓ cupsugar⅔ cupbutter, melted
- 2 ½ cupgraham cracker crumbs
- ⅓ cupsugar⅔ cupbutter, melted
- ⅔ cupbutter, melted
Instructions
- Prepare the Pie Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake.Make the Creamy Filling: Whisk evaporated milk and lemon pudding mix until thick. Beat cream cheese until fluffy, then mix in lemonade concentrate and pudding mixture.Assemble the Pie: Spoon creamy filling into the cooled crust.Chill: Refrigerate the pie for at least 4 hours until set.
- Make the Creamy Filling: Whisk evaporated milk and lemon pudding mix until thick. Beat cream cheese until fluffy, then mix in lemonade concentrate and pudding mixture.Assemble the Pie: Spoon creamy filling into the cooled crust.Chill: Refrigerate the pie for at least 4 hours until set.
- Assemble the Pie: Spoon creamy filling into the cooled crust.Chill: Refrigerate the pie for at least 4 hours until set.
- Chill: Refrigerate the pie for at least 4 hours until set.
Notes
For a shortcut, use a pre-made graham cracker crust.Customize with your favorite toppings like whipped cream or fresh berries.
Customize with your favorite toppings like whipped cream or fresh berries.