This creamy, tart lemonade pie gives key lime a run for it's money.
Ingredients
FOR THE GRAHAM CRACKER CRUST
15 graham crackers
10 tbsp. butter, melted
⅓ c. sugar
pinch of kosher salt
FOR THE LEMONADE FILLING
8 oz. cream cheese, softened
½ c. heavy cream
14 oz. can sweetened condensed milk
6 oz. can frozen lemonade concentrate
Zest of 1 lemon, divided
Instructions
Make the crust: In a Ziploc bag or food processor, crush graham crackers until fine, then transfer to a large bowl. To bowl, add butter, sugar, and salt and mix until evenly combined. Pack tightly in pie dish and bake at 350° until golden and fragrant, 8 to 9 minutes. Let cool.
In a large bowl, beat cream cheese until light and fluffy. Add heavy cream and beat until soft peaks form, 4 to 5 minutes more. Mix in condensed milk, lemonade concentrate, and ½ of the zest and beat until smooth and fully incorporated.
Pour pie mixture into crust and top with remaining lemon zest. Freeze until firm, about 4 hours.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/lemonade-custard-pie/