I hope all will be well with all of us and our furchildren during this long night of explosions and bombs. My mother would take me to the park all day with my brothers and bring a picnic and we would watch the show later. Its not the same now, but that is probably more me than the rituals.
I started this pie on Tuesday and finished it Wednesday. There was no baking involved, and it is rather like a lemon cheesecake. I have the recipe below.
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Monday Youffraita
Tuesday: bigjacbigjacbigjac
Wednesday Pam from Calif
Thursday art ah zen
Friday FloridaSNMOM
Saturday FloridaSNDad
Sunday loggersbrat
This is the pie at the end of Tuesday when it went into the fridge for the night.
Main pie
Its a lovely shade of yellow.
The picture shows how it looked after I did the whipped lemon cream topping. I am not skilled in piping icing but I think it looks good like a homemade pie should. It has that air of “Mama made it”.
I am taking some to my sister, Lil Zen and my Saturday BFF so that I don’t have a whole damn pie hanging around.
Here is the recipe:
Creamy Lemonade Pie
5 ounce can Carnation Evaporated Milk (I only found a 12 oz can but will do something with the rest.)
3.4 ounce box instant lemon pudding (You really need 2 boxes as you use 2 TBLS in the whipped cream.)
16 ounces cream cheese, softened
3/4 cup Country Time Lemonade powder
1 graham cracker crust (9 inches) (I made mine from 1 ½ cups Nilla Wafers and 1/3 lb soft butter.)
For the Lemon Whipped Cream:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
2 Tablespoons instant lemon pudding
1/2 teaspoon lemon extract
1 teaspoon lemon zest
To make the pie:
In a small bowl, combine the milk and the pudding mix. Beat on low for two minutes. This mixture will be thick.
In a separate bowl, beat the cream cheese until it is fluffy. This will take about three minutes.
Gradually beat the lemonade powder into the cream cheese. Allow this to beat for one to two minutes so that the lemonade powder will dissolve. 
Slowly beat the pudding mixture into the cream cheese mixture. Pour into the crust. Cover and refrigerate for at least four hours. The pie may be eaten after it has chilled or you may make the lemon whipped cream and add to the top.
To make the whipped cream, add the heavy whipping cream, powdered sugar, and pudding mix to a mixer cold bowl and whip until stiff peaks form. Add in the lemon extract and lemon zest. Pipe swirls of the whipped cream on the top of the pie.
Keep refrigerated until ready to serve. (from Come Sit At My Table on Youtube)
Let me know if you try it. Have a good day.