Our Aunt Betty is known for two things, her creamy homemade pies and her perfectly refreshing lemonade. Well, one day she had a wild hair and decided it might be fun to blend them together. And guess what?! It was the most delicious thing we’ve ever tasted! That’s how Aunt Betty’s Lemonade Pie came to be. We get a slice of her citrusy filled pie on a graham cracker crust every time we visit her and each time, she watches us eat and with a smile says, “You know, two wrongs make a right… well in this case, two rights made the most amazing dessert I’ve ever tasted!” We couldn’t agree more. Aunt Betty’s Lemonade Pie is just the best thing ever, just like our favorite auntie!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 3/4 cup lemonade concentrate, thawed
- 1 (8-ounce) carton frozen whipped topping, thawed
- yellow food coloring, optional, to taste
- 1 (9-inch) graham cracker crust
- lemons, optional, to taste, thinly sliced
Directions
Step 1 –In a large bowl, beat the cream cheese and the condensed milk with an electric mixer until it is smooth.
Step 2 –Beat the lemonade concentrate into the cream cheese mixture.
Step 3 –Fold the whipped topping and the food coloring into the cream cheese mixture
Step 4 –Pour the pie filling into the crust and garnish with the lemon slices.
Step 5 –Cover the pie and refrigerate it until it is set, for at least 4 hours and up to overnight.
Step 6 –Slice and serve.
