1. Prepare the Pie Crust (Skip if using pre-made crust):
Preheat the oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. The mixture should hold together when pressed.
Press the crust mixture firmly into the bottom and up the sides of a deep dish 9-inch pie plate.
Bake for 10–12 minutes, or until lightly golden and set. Remove from the oven and let cool completely before filling.
2. Make the Lemon Filling:
In a small mixing bowl, whisk together the evaporated milk and lemon pudding mix. Beat on medium speed for about 2 minutes until thickened. Set aside.
In a separate bowl, beat the softened cream cheese until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Gradually add in the frozen lemonade concentrate, beating until smooth and fully incorporated.
Add the thickened pudding mixture to the cream cheese blend and beat until completely smooth and creamy.
3. Assemble & Chill:
Spoon the lemon cream mixture into the cooled homemade or pre-made crust, smoothing the top evenly with a spatula.
Cover with plastic wrap or foil and refrigerate for at least 4 hours, or until fully set. Overnight chilling is even better for clean slices and deeper flavor.
