This recipe comes from a summer home on a mountainside in North Carolina where we were visiting Jim and Ellen Shelton, friends from our years as ranger at Acadia National Park. One day Ellen made this pie for dessert. I even helped. I grated the lemon zest! It's lemony, lemony, and cooling on a hot summer's day.

Mountain Lemonade Pie

1 9-inch graham cracker crumb crust

1 12-oz can of frozen lemonade, thawed
2 pkg sugar-free lemon pudding mix
1 generous T lemon zest
2 8-oz cream cheese, softened
1 t vanilla
1 12-oz can of fat free evaporated milk

1. Whisk milk, pudding mixes, and lemon zest until thick.
2. With an electric beater, beat the cheese and vanilla until fluffy.
3. Add the lemonade to cheese mix, beat until smooth.
4. Add the pudding mix to the cheese mix, and beat until blended.
5. Pile into the pie crust.

Chill for eight hours before serving.