This isn’t exactly a “baked” goodie, but right about now (August 1) I’m wondering if we’ll ever get some rain or if the temperature will ever quit running up to 100 degrees during the middle of the day! This recipe is a countermeasure to these long, dry, hot days, and we’ve really enjoyed it. There are also one or two folks here in the Mason area who have sampled this pie, and they agree that it’s winner!
1 (12 oz.) can evaporated milk
2 (3.4 oz.) packages of lemon instant pudding mix
1 tablespoon of lemon zest
1 (8 oz.) packages of cream cheese, softened
½ teaspoon vanilla extract
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (9 inch) ready-made graham cracker pie crust
Thawed frozen whipped topping
Optional Garnish: crushed lemon drop candies
Whisk together evaporated milk, instant pudding mix and lemon zest in a bowl for 2 minutes, or until mixture thickens
Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add the milk mixture and beat until blended. Pour into crust. Cover and let chill for 8 hours or so until it is firm. Dollop each slice with whipped topping. Garnish with crushed lemon drops, if desired. Call me when it’s ready to serve.