Step 1

Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.

Step 2

In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture.

Step 3

Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.

Step 4

Slice, serve and enjoy!