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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