I was looking for a dessert recipe to make for Independence Day and wanted something simple and easy to make. I searched my Pinterest board and found this recipe. I had just about everything in my pantry and only needed to pick up a few things at the grocery store. I grabbed the last can of evaporated milk on the shelves to make it. I’m not sure if there a supply chain issues again or everyone in my town was also making no-bake pies. Are you seeing any issues in your stores?
Anyway, the pie came together in no time at all. It was perfect to make in the morning and was ready for an early dinner. We all enjoyed it and it tasted like a creamy lemonade. If you prefer to make your own graham cracker crust, go for it. I decide to take a shortcut and go with a pre-made one. Vanilla wafer crust would be delicious too!
5 oz evaporated milk
3.4 oz box of lemon pudding mix
2 – 8 oz cream cheese, softened at room temperature
3/4 cup frozen lemonade concentrate
zest of one lemon
9-inch graham cracker pie crust
In a small bowl, whisk together the evaporated milk and pudding mix until combined. the mixture will be thick. Using a hand mixer, mix for 2 minutes. In a separate bowl, whip the softened cream cheese with lemon zest until light and fluffy. Beat in the lemon concentrate until combined. Then mix in the pudding/evaporated milk mixture with the hand mixer.
Transfer the filling to the pie crust and spread until even. Cover and place in the refrigerator for at least 4 hours.
Source: Great Grub, Delicious Treats
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