To take a departure from the usual chocolate recipes we make in the house, I found this recipe for Cream Cheese Lemonade Pie from Great Grub, Delicious Treats. I wanted to see if it was close the Lemonade Pie my mother used to make.
Mother’s recipe called for sweet condensed milk — lovingly referred to as “Eagle Brand.” This has evaporated milk. The pie is creamy and very lemony. A nice, refreshing dessert for the summer. I’ve pinned it to my Pinterest pie board or follow along below.
- 1 5 oz can Evaporated milk
- 1 3.4oz box of instant lemon pudding mix, one small box
- 2 8oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
- 2⅔ cup graham cracker crumbs
- ⅓ cup sugar
- ½* cup butter, melted (*some have had problems with the amount of butter, so I have changed the ingredients from ⅔ cup to ½ cup)
- Or you can use 1 graham cracker crust, 9 inch
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
- In a small mixing bowl, combined milk and pudding mix.
- Beat on low speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours
I topped it with whipped cream and garnished with lemon zest and blueberries.
If you have a recipe for Pink Lemonade Pie, please share it with me. It would have probably been the recipe of the day back in the 60s-70s. I remember it had a can of pink lemonade concentrate and Eagle Brand. I don’t think she put whipped cream into it, because it was very dense and not “whipped.” Mother used to make it all the time in the summer, especially when it was my brother’s birthday. It was his favorite!