For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.

Lemonade Pie

evaporated milk

lemon

lemon zest

(8-oz.) packages cream cheese,

vanilla extract

lemonade

graham cracker piecrust

Thawed frozen whipped topping

lemon drop candies

Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.


Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.


Wish I would have read the reviews first, didn't think I'd need to. After a day and a half never set. I love lemon, but think it's over the top. After spending 13.00 for a pie that turned out like this, I will not attempt to revamp. Will find another one with which to try.

This was not a "wow" recipe, but it was tasty for using "boxed" ingredients, with only the zesting taking up time--only takes about one lemon for a tablespoon, though. I made it for a fundraiser luncheon, and our guests really enjoyed it. As to the issues discussed here, the recipe DID make a huge amount. I found that two recipes will generously fill three 9" store bought crusts, and will probably adequately fill three 10" crusts. I did not have an issue with the smoothness of the mixture, but I had the cream cheese sitting out for a couple hours beforehand, and I used a stand mixer for the blending/beating. My lemonade concentrate was cold when added. The pies set up okay overnight, but definitely not as solid when sliced as the picture seems. I did see the comment about the Creamy Lemonade Pie recipe, which is what I actually intended to make, so maybe that would turn out better! Agreed that Southern Living usually has better results than this, so this could be a mistyped one.

The recipe for Creamy Lemonade Pie (SL 5/07) is very good and sets up fine.  (Freeze atleast 4 hrs.)  THIS recipe is a deviation from the original recipe (which has an additional 6 oz cream cheese and only 10 oz evap milk and does not have vanilla extract or lemon zest)....check out the original recipe.....It's really good.

Like a number of others mentioned, this recipe seems to have been printed incorrectly.  The pie never set, even after a day and a half in the fridge.  It makes enough to fill 2 pie shells, but I certainly would not bother as the recipe was a disaster.  I can usually rely on SL for their excellent recipes, but I was both surprised and disappointed in this one.

I read the comments before trying this, so changed some things, and it was great!  I used 1 8-oz package of Neufchatel cheese instead of 2, fat-free evaporated milk and 2 boxes of sugar free pudding mix, all of which cut the fat, carbs and calories.  I beat the cream cheese with a small amount of the milk until it was smooth, before adding the rest.  I thawed the frozen lemonade in the refrigerator, so it was cold when I beat it into the pudding mixes, and then beat that into the cream cheese mixture.  I didn't have any real lemons, so skipped the zest, but it wasn't necessary with the reduced amt of cream cheese.  It was so thick by the time that I poured (spooned) it into the crust, that there were no problems with it setting.  (I poured the excess into a ramekin, but it was thick enough that I could probably have piled it all into the pie crust.)  And it was deliciously tangy!!!  I like lemon desserts to be almost puckery, so folks who don't should probably add a Tbs or 2 of sugar.

my family really liked this recipe.  i did not have any trouble with it but made it the day before which may have helped with the setting up problem.  you could probably use two crusts because it does make one big pie.  anyway, i will make it again because it was a big hit.

Loved this pie. Big hit with family. I would definitely not mix the pudding mixture until ready to pour it in and you have to use a larger pie crust that stated or, do as I did, and put extra in pudding cups and garnish.Recommend being flexible with all recipes!

I made this for my recent college grad.  He said it was addictive!  I had to stop him from eating the whole pie!!!  I followed the recipe exactly, but I used the crust from the Zesty Lemon pie that was in the same issue.  The pie was creamy and sweet and tart.  Everything good you would expect from a lemon pie. and EASY!  The consistency was like a cream pie.

Loved this recipe! Anything lemon can never be too tart--this did not dissapoint. I bought the larger crust and almost all the mix fit. Used one block regular and one reduced fat cream cheese. Mine took over 8 hrs. to set, but it did get there. This was a huge hit in my house.

I found this recipe while on vacation and couldn't wait to try it - should have read the reviews first. I also had to run out to buy another crust and the desert never set. It has now been 2 days in the fridge and it's like soup. Can the recipe be revised? Everyone loved it but for company? It was a mess.

I made this recipe out of the SL magazine without looking at the reviews here.  It was not tart enough, so I added 4 teaspoons of crystallized lemon.  I wish the recipe noted that it makes enough for two pies as I had to run out and buy a second pie crust (after I had made the pie).  I chilled it for about 8 hours, and it set beautifully.  The pie was delicious, the texture wonderful.  I will definitely make this recipe again, since everyone in the family loved it.  It's a great summertime pie and good for family get togethers.

I made this pie for a party, then read the reviews and panic set in. However, it was a huge hit at my party, my sister-in-law even asked me to make it for her birthday party.
I did happen to get the larger pie crust, so there was no extra filling and I topped the whole thing with cool whip.

I took this to a dinner where I was responsible for providing the dessert course.  It was very disappointing.  The pie did not set, looked messy, and was too rich.  I will not make it again.

A lady brought this pie to our family after a death in the family..This pie was absolutely wonderful! The only thing she did differently was add a little cool whip into the pie before pouring into pie crust.  She topped the pie with the leftover cool whip.  We were fighting over the last bit of pie. Fabulous!!!

I read the reviews first. I used 1 teaspoon lemon zest instead of 1 tablespoon and it apparently made a world of difference. I also used two pie crusts. My family loved it. It's so easy to make and will become a summertime staple.

I love the tartness of flavor!!! I like lemon pies, But most of them I always adjust the flavor.  Yhis one is TOPS with me.

What happened with this? I just made this last night and my pie did not set at all-continued to stay pudding like consistency-even after overnight.  I did use 1/3 less fat cream cheese and wonder if that is why it did not solid up.  Tastes ok...a bit tart and lemon-y.  Also, like others said..made WAY too much filling for one pie crust.

I agree with others, recipe must be wrong.  It is way too tart, a little better with cool whip.  Also, the two packages of pudding mix with one can of milk is very stiff.  Maybe mixing it differently would be better.  By the time you get the cream cheese and lemonade mixed, the pudding is a solid lump and hard to mix together.

I wish that SL would double-check this recipe; it can't be correct.  The pudding mixture stiffens up way too much, and then can't be blended with the cream cheese.  It's extremely tart, and doesn't set up well.  Sadly, we tossed it.

Delicious!  Creamy and bright.  Good texture.  Recipe made way to much filling, but I put the leftovers into the freezer to use in tiny tarts later.  As much as I like whipped cream, I actually preferred this pie without it.  Rich texture.  Perfect with graham cracker crust.  I'll definitely make it again!

This pie is terrible!  The texture is unappealing and the aftertaste is unpleasant.  There is too much lemon flavor in the filling.  I'm surprised that SL would publish such a recipe.  I threw it out after one slice.

The taste was great. The filling made enough for 2 small pies.  If you got the large cool whip, you could top both pies and give one to a friend.

I made this pie and it was easy and tasted great.  Not too tart at all.  There was left over batter but that was fine because my kids at it with a spoon.  I think this is a good summer pie!

I made this for my family and it was a big hit.  We really wanted something nice and cool and this fit the bill.  I wish it had firmed up more.  I would recommend if anyone makes this that they use the extra serving size crust.  I made my own in a larger than normal pie pan so I didn't have a problem.

I wish I had read the review. I had the same problems, the batter is way too much, but it does not seem enough for 2 pie shells. I think reducing the pudding from 2 to one is not all that is incorrect. Also the batter does not look as light as in the picture, so possibly only 1 package of cream cheese would be enough. It is very rich and tart, but not sure I would make this again.

I think that the recipe is printed incorrectly.  The first step comes out way too cakey (evaporated milk, pudding mix, lemon zest).  I think the pudding mix should be reduced from 2 packages to 1 as the recipe makes way too much for a 9 inch crust as instructed.  The batter tasted good so I do not think this will be a total waste, but I'll modify the recipe if I make this again.

lemonade pie

Prep Time: 15 minutes

Total: 8 hours, 15 minutes

Servings: 8

Cost: $2.58 /serving

Author : MyRecipes

Ingredients

Instructions

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