1 (12-oz.) can evaporated milk


1 tablespoon lemon zest 2 (8-oz.) packages cream cheese, softened


hands on: 20 min. 1⁄2


2 (3.4-oz.) packages lemon instant pudding mix


LEMONADE PIE total time: 1 hr., 20 min.


teaspoon vanilla extract


1 (12-oz.) can frozen lemonade concentrate, thawed


1 (9-inch) ready-made graham cracker piecrust


1. Preheat oven to 350°. Stir together fi rst 2 ingredients; add butter, stirring until blended. Press mix- ture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes). 2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust. 3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours. 4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.


yeild: 8 serving


Thawed frozen whipped topping


Garnish: crushed lemon drop candies


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


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your way


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