Last summer while we were on our family vacation in the deep south, I picked up Southern Living's special recipe magazine containing 135 "almost" homemade recipes. I actually made this recipe for the first time last summer but since Mother's Day will be here in just about a month, and with my own mother coming up from Florida who happens to love anything lemon, I thought why not make this incredibly refreshing dessert for her. I can imagine just sitting out on our back porch enjoying this confection's cool lemon flavor after a Mother's Day brunch.
What you will need...
This is a good "make ahead" recipe
1 graham cracker pie crust
(I made my own from scratch. I actually bought one and decided it was too small, so I added more butter and crackers and then pressed the crust into my own deep dish pie plate. I also baked the crust for 9 minutes at 350 degrees.)
2 (3.4 oz) pkgs. instant lemon flavored pudding
1 (12 oz) can of evaporated milk
2 (8 oz) pkgs. of cream cheese, softened
1/2 tsp vanilla extract
1 (12 oz) can frozen lemonade concentrate
Thawed frozen whipped topping or Cool Whip
What you will need to do...
First in a medium bowl, whisk together the evaporated milk and the 2 packages of pudding until pudding thickens...about 2 minutes.
Next in a larger bowl, beat the softened cream cheese until it become fluffy. Add the lemonade concentrate and beat until smooth. Pour the lemon mixture into the cooled pie crust and refrigerate until chilled, about 8 hours or over night.
Dollop the Cool Whip on top and garnish with lemon slices and fresh mint before serving.
I think this has to be a perfect spring/summer dessert regardless of whether you live in the North or South. This pie is so creamy, yet very refreshing and light.
Do you have a favorite lemon dessert?
I would sure love to hear from y'all!!!
Have a great day!
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