Lemonade Pie

I don’t know what we do wrong, but I will have to check. NOT that it’s a bad thing, but when we make this dessert it makes 3 pies.

[ingredients title=”Ingredients”]

• 1 (12-oz.) can evaporated milk
• 2 (3.4-oz.) packages lemon instant pudding mix
• 1 Tbsp. lemon zest
• 2 (8-oz.) packages cream cheese, softened
• 1/2 tsp. vanilla extract
• 1 (12-oz.) can frozen lemonade concentrate, thawed
• 1 (9-inch) ready-made graham cracker piecrust
• Thawed frozen whipped topping
• Garnish: crushed lemon drop candies

[/ingredients]

[directions title=”Directions”]

1. 1. Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
2. 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.
5. Cover and chill 8 hours or until firm.
6. Dollop each slice with whipped topping.
7. Garnish, if desired.

[/directions]

[ingredients title=”Notes”]

• This recipe comes from the August 2010 issue of Southern Living
• For a homemade look. Freeze crust for five minutes, and then slip it into  your favorite pie plate before adding filling.

[/ingredients]