I'm quite often guilty of finding a really good recipe that we both really like...and then never making it again. But this Lemonade Pie makes an appearance in our freezer every summer. It's a perfect summertime dessert that requires no baking and is wonderfully refreshing.
Creamy Lemonade Pie
(Source: Southern Living, May 2007)
2 (5-oz.) cans evaporated milk
2 (3.4-oz.) packages lemon instant pudding mix
2 (8-oz.) packages cream cheese, softened
1 (12-oz.) can frozen lemonade concentrate, partially thawed
1 (9-oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices
1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
And that's it! I'm not a big fan of key lime pie but find this pie has the right combination of sweetness and tartness.