Crafting the Crust:
If making from scratch: In a medium mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture is well combined and crumbly.
Press this mixture firmly into a deep-dish pie plate, covering both the bottom and the sides evenly.
For a homemade crust: Preheat your oven to 350°F (175°C) and bake the crust for 10-12 minutes, or until set and golden. Allow to cool completely before filling. For a no-bake crust: Simply skip the baking steps.
Preparing the Creamy Lemonade Filling:
Whisk together the evaporated milk and lemon pudding mix in a small mixing bowl. Beat on medium speed for 2 minutes until thickened.
In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes.
Gradually beat in the frozen lemonade concentrate and the thickened pudding mixture until well combined.
Spoon the filling into your cooled crust, smoothing the top with a spatula.
Chilling and Serving:
Cover and refrigerate for at least 4 hours. Serve chilled, garnished with whipped cream or lemon slices if desired.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes | Servings: 8 servings
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