I made this a while back for our Fourth of July festivities, and it was a hit! And I realized later that this recipe can easily become Lime Pie! Or Pina Colada Pie! You just have to substitute the lemonade concentrate and the lemon pudding for whichever flavor floats your boat!
Here's the recipe (originally found in an old copy of Southern Living):
Ingredients:
1 (12 oz.) can evaporated milk
2 (3.4 oz) pkgs lemon instant pudding mix
1 Tbsp lemon zest (optional, really)
2 (8 oz) pkgs cream cheese, softened
1/2 tsp. vanilla extract
1 (12 oz can frozen lemonade concentrate, thawed
1 (9 inch) ready made graham cracker pie crust
optional: whipped topping
Directions:
1. Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until thickened.
2. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy.
3. Add lemonade concentrate, beating until smooth; add milk mixture and beat until blended.
4. Pour into crust. Cover and chill 8 hours or until firm.
5. Enjoy (and try not to devour all in one sitting!)
1 comment:
Even better... white trash pie, as my friends call it, "cool lime pie" as my mom does. Can be done with lemonade, pink lemonade, or my fav, limeade. Lime goes best w/ the choc crust over the graham cracker, and with choc shavings on top. I've had the above recipe, but I like this one better, and in really hot weather, it actually doesn't fall apart as fast.
1/2 can *-ade concentrate
1 8oz package of cool whip
1 premade crust
food coloring (optional)
Mix the concentrate and the cool whip with a spoon, don't beat up the cool whip, don't try to do this right out of the freezer, wait a few minutes, but don't let it melt and lose volume. Add food coloring to make it more lemony or limey in color, etc. Put the contents in the pie crust, use the plastic thing to cover, and stick it in the freezer for 4 hours or up to 2 days.
It's like grown-up ice cream cake/pie. :)
Post a Comment