Lemonade Custard Pie
This creamy, tart lemonade pie gives key lime a run for it's money.
Recipe type: Dessert
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.
