Easy Lemon Pie Recipe for Easter Dessert
Here’s an easy lemon pie recipe for your Easter dessert!
Easter is just around the corner, and like many of you, I’m planning for our Easter meal and what we will have for dessert. When I think about Easter desserts, I always think about chocolate and the classic carrot cake or coconut cake…Yum 🙂
But this year, I want to make something I don’t usually make. I’m all about trying something new….especially when it comes to desserts!
After much thought, I decided a lemon flavored dessert would be a great option. Lemon offers a light and refreshing citrus flavor that is a pleasant contrast with the richness of other Easter desserts. Cause let’s face it there will be more than one dessert at our gathering lol!
Lemon is also a crowd favorite, so I know it would be a safe bet for all to enjoy. After browsing through Pinterest, I found this super easy recipe for Cream Cheese Lemonade Pie. So I decided to make this easy lemon pie as a test-run before the holiday. Y’all, it’s delicious and I can’t wait to make it again for Easter Day! Check out the recipe below.
Ingredients
- 5 oz Evaporated milk
- (1) 3.4 oz box of instant lemon pudding mix
- (2) 8 oz packages of cream cheese
- 3/4 cup frozen lemonade concentrate
- (1) 9″ graham cracker pie crust
In a small mixing bowl, combine 5 oz. evaporated milk and pudding mix.
Beat on medium speed for about 2 minutes. Mixture will be thick.
In a separate bowl, beat cream cheese until light and fluffy.
Gradually beat in the lemonade concentrate.
Add the cream cheese mixture into the pudding mixture and mix well.
Spoon the mixture into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours before you plan to enjoy it. You can also make it the day before and refrigerate overnight.
It’s such a good recipe! It’s quick and easy to make and easy on the budget 😉
If you have a sweet tooth like me, check out these other fabulous desserts.
Easy Lemon Pie
Ingredients
- 5 oz evaporated milk
- 1 3.4 oz box instant lemon pudding mix
- 2 8 oz package cream cheese
- 3/4 cup frozen lemonade concentrate
- 1 9" graham cracker pie crust
Instructions
- In a small mixing bowl, combine 5 oz. evaporated milk and pudding mix. Beat on medium speed for about 2 minutes. Mixture will be thick. In a separate bowl, beat cream cheese until light and fluffy. Gradually beat in the lemonade concentrate. Add the cream cheese mixture into the pudding mixture and mix well. Spoon the mixture into a pre-made graham cracker pie crust. Cover and refrigerate 4 hours.
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