this has graham cracker crust, so it's not gluten free. But the filling is, so this recipe has been calculated to produce a large 10" pie, with enough extra for a nice cup, or more of custard for a gluten free person. Serve with a dollop of whipped cream on each piece, and piece of small fruit- raspberry, blueberry, strawberry.
Using mixer, In large mixing bowl, combine evaporated milk and pudding mix. Beat on low speed for 2 minutes. (Mixture will be thick). Set aside. Clean beaters.
In small glass mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Set aside, but no need to clean beaters, just go back to large bowl of pudding, and continue beating, gradually adding frozen lemonade.
Gradually add cream cheese, and continue beating on high speed, while scraping down sides, about 2 more minutes.
Pour into pie crust. Cover and refrigerate at least 4 hours. Yields 9 servings.
If you add 1/2 recipe more, (in big oven just make it 12 servings instead of 8). You have enough to make your pie extra thick, and a nice bowl of custard for a gluten free person. AnD you can buy an extra large pie crust (they say it's 10" but it's really 9".
This recipe was written for the standard store bought 9" crust, which are smaller than your 9" pie plate at home.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (50%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.2mg||3 %|
|Sodium 30.1mg||1 %|
|Potassium 85.9mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.8g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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