Strawberry Lemonade Pie

PLAN AHEAD! … NEEDS TIME TO CHILL!

Description: 

This pie was an easy pie to make. Didn’t take much effort to it. Simple ingredients too. 

🍋

Ingredients:

• 1 Can (5 Ounces) evaporated milk
• 1 package (3.4 ounces) of instant lemon pudding
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup of lemonade (from concentrate)
• 1 graham cracker crust (9 inches)
• 1 Package of Strawberries (Optional – See blow)
• 1/2 Package of Lemon Pudding & 1/2 Package of Strawberry Pudding (Optional see blow)

Duck, Duck, PIN!

What to do now!

• In a mixing bowl, combine evaporated milk and pudding mix, beat on low-speed for 2 minutes.
  (mixture will thicken)
• In a second mixing bowl, beat cream cheese until light and fluffy (about 2 minutes)
• Then gradually beat in lemonade concentrate.
• Then gradually beat in pudding mixture.
• Pour into crust.
• Cover and refrigerate for at least 4 hours.

Yields 6-8 servings

For the Strawberry Lemonade Pie

(From the optional part of the ingredients) For the Strawberry Lemonade, I sliced up a package of strawberries. I recommend you dice them up in small pieces or even blend them first. Making this, I didn’t think of it at the time, but I would recommend, using 1/2 package of lemon pudding mix and 1/2 of a strawberry pudding mix. If I had it, I would have added some red food coloring to give it more of a pinkish color then what it now. (I didn’t use a strawberry pudding mix, but I believe it would come out better if you did).

I think reason for mine was I didn’t use frozen lemonade concentrate. As shown in the picture I used the already made concentrated Lemonade.

I also recommend that you use a little less lemonade concentrate. When I made mine, it came out not as thick, so this one may have to sit even longer to become thick. I even saved some slices that when this does thicken up to put around the edge of the pie as well. I also did end up with extra batter doing the Strawberry Lemonade Pie. So maybe that one can do 2 pies total doing it that way (or at least 1 1/2 pies).

I also put it in the freezer since it didn’t thicken all the way. That why it has another look to it too in the picture. So it came out different. So it was in the freezer for about 2 hours. It now doesn’t look that thin like it was. It was really thin earlier. The bowl I have with the rest of the mixture, has thickened more that it sat. So yes, I would use less lemonade when using the strawberries.

Not bad for my first attempt to making both of these pies. If you made these recipes, feel free to share with me any tips, secrets and such you used to make these. Maybe you have a suggestion. Feel free to leave a comment and share with us. If you like this post, feel free to share it on your favorite social network and email this link to someone else you might think could use this recipe. I cannot take claim to this recipe. I don’t know where it came from or I would give proper credit for it.

Additional Suggestion

When I took them for my church in 2012, The Strawberry one still didn’t set right. So I put it in the freezer some a little before. The part that was frozen almost tasted like ice cream. So if you make it with full amount of lemonade, I would just suggest freezing it and make it like a frozen pie. Otherwise, I would lessen the amount of lemonade. (Everyone loved both of these pies at church, never the less).

I also think I used the wrong kind of lemonade. I should have used the frozen lemonade concentrate, not the liquid one that I have pictured.

Almost like a cheesecake!

Check out Lemonade Day!

_{First published June 2, 2012. Last updated/republished August 19, 2018.}