Step 1: Prepare the Pie Crust

If using a homemade crust:

1. In a medium mixing bowl, combine:

   • 2½ cups graham cracker crumbs

   • ⅓ cup sugar

   • ⅔ cup melted butter

2. Mix until evenly moistened, then press firmly into a deep-dish pie plate, ensuring you cover the bottom and sides.

3. Bake at 350°F for 10–12 minutes, then remove from the oven and let cool completely.

🍪 Shortcut: Skip baking by using a store-bought crust.

Step 2: Make the Creamy Lemon Filling

1. In a small mixing bowl, combine:

   • 1 (5 oz) can evaporated milk

   • 1 (3.4 oz) box instant lemon pudding mix

   Beat on medium speed for 2 minutes until thickened.

2. In a separate bowl, beat:

   • 2 (8 oz) packages of cream cheese

   Beat for about 3 minutes, until light and fluffy.

3. Gradually beat in:

   • ¾ cup frozen lemonade concentrate

4. Fold in the thickened pudding mixture until fully combined and smooth.

Step 3: Assemble the Pie

• Spoon the creamy lemon filling into the cooled graham cracker crust (or pre-made crust).

• Smooth the top with a spatula.

• Cover and refrigerate for at least 4 hours, preferably overnight.