As some of you may already know, I have been working on improving my baking skills and one of my favorite places to find my baking inspiration is on @courtniofftheclock’s Instagram page. After admiring her from afar for years, I am super excited to share with you guys that Courtni has officially joined the blog! Once a month she will be sharing her recipes right here and first on the list is Lemonade Pie!
I am going to attempt to make this recipe sometime this week and cross my fingers that it turns out as perfect as hers. Check back on me by Sunday to see if I made it out the kitchen safely lol.
Photos & Recipe by Courtni Blayke O’neal
Graham Cracker Crust:
2 1/2 cups graham cracker crumbs
1/3 cup sugar
2/3 cup unsalted butter, melted
Preheat oven to 350 degrees
Combine graham cracker crumbs, sugar, and butter in a medium mixing bowl until well incorporated
Gently press mixture into deep 9” pie pan, making sure crumbs go up the side of the pan
Bake for 12 minutes and let cool
1 5 oz can evaporated milk
1 3.4 oz box instant lemon pudding
2 8 oz packages cream cheese, softened
6 oz (3/4 cup) frozen lemonade concentrate
Combine evaporated milk and pudding in a small mixing bowl, beating on medium speed for 2 minutes
In medium mixing bowl, beat cream cheese until light and fluffy (3-4 minutes)
Slowly add lemonade concentrate
Gradually add pudding mixture
Stir in the zest of one lemon
Pour mixture into cooled crust
Cover and refrigerate at least 4 hours.