- Posted February 19, 2013 by
This lemonade pie is designed for the busy modern lifestyle and uses frozen lemonade concentrate, instant lemon pudding mix, and readymade graham cracker pie crust. This cool and refreshing dessert is the perfect finale for a rich and spicy meal. It’s also a wonderful summer dessert dish. Slightly sweet, tangy, with just the right crunch, lemonade pie is a piece of heaven on a hot day.
This recipe is super easy that even first-time cooks can make it without a problem. You need a food processor or kitchen blender to make the filling smooth and obtain a nice consistency. Before starting, allow the frozen lemonade to thaw just until it is easy to work with. After making the pie, you can place it in the refrigerator to chill overnight and serve it to your guests the next day. To make it look prettier, garnish the pie with a candied lemon peel on top of each slice. Serve with some mint tea, cool lemonade, or hot coffee.
Lemonade concentrate is readily available in the grocery, but if you can’t find it you can easily make one at home. All you need is freshly squeezed lemon juice, sugar, water, and citric acid or tartaric acid. For every cup of lemon juice, you need a cup of sugar and a cup of water, and a teaspoon of citric acid. Use a saucepan to melt the sugar in the water over low medium heat. Heat until the water boils and the sugar is completely dissolved then let the mixture cool. Once the sugar syrup has cooled, add the lemon juice and stir and then place in a plastic container and store in the freezer. This concentrate can be stored for up to six months. Simply defrost the concentrate and mix one part concentrate to four or five parts water to make yourself a refreshing lemonade drink. Otherwise, use it to make this lovely lemonade pie along with your cooking recipes for dinner.
1 cup evaporated milk
1 cup frozen lemonade concentrate
1 package (8 oz) cream cheese, cut into chunks
1 small pkg. instant lemon pudding mix
1 graham cracker pie crust
Combine evaporated milk and lemonade concentrate in a blender container. Add cream cheese chunks, one at a time, blending until smooth after each addition. Add pudding mix. Blend until smooth.
Pour mixture into pie crust. Garnish with lemon twists, if desired. Chill for at least 3 hours. Serve.