Creamy Lemonade Pie Recipes

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

LEMONADE PIE

Steps:

• In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into an 8-inch pie dish and firmly press to the edges to form a pie crust.
• In a medium bowl combine the milk and pudding.
• Using a hand mixer, beat on medium speed until thickened (2-3 minutes).
• In a separate medium bowl, add cream cheese and beat with a hand mixer until smooth (about 3 minutes).
• With the mixer on low, slowly add in the frozen lemonade and the pudding mixture.
• Pour into the pie crust. Place pie in the freezer for four hours.
• When ready, remove the pie from the freezer and let thaw for 15-20 minutes before cutting and serving.

CREAMY LEMON PIE I

Steps:

• Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

LEMONADE ICEBOX PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

CREAMY LEMONADE PIE

Steps:

• Whisk milk and pudding mixes for 30 seconds in a large mixing bowl.
• Add lemonade and whisk for another 30 seconds until thick. Gently stir in cool whip.
• Spoon into crust.
• Refrigerate for 4 hours or until set.
• Garnish with lemon slices.

CREAMY LEMONADE PIE

Steps:

• 1. Whisk together evaporated milk and puddin gmix in a bowl 2 minutes or until thickened.
• 2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
• 3. Pour into crust; refrigerate 4 hours or until firm. Garnish if desired.