Frozen Lemonade Pie

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With Easter soon approaching, South Carolinians will be cooking and planning our Easter dinner menus. For a list of traditional South Carolina recipes that will help you plan a unique and flavorful menu see: South Carolina Recipes.
Once the warm weather rolls in, South Carolina cooks all like to serve nice cool treats like this frozen Lemonade pie. It is easy to make, but should be made a day ahead.

Makes 8 servings

    1 8-ounce package cream cheese softened                        
    1 14-ounce can sweetened condensed milk *Evaporated milk will not work*  
    1/2 12-ounce can frozen lemonade concentrate thawed (about 3/4 cup)
    Yellow food coloring                                   
    1 cup whipped cream whipped                                    
    1 9-inch  graham cracker crust                                      
    Sweetened whipped cream                                        
    Lemon slices for garnish                                        
    mint leaves for garnish                                       
In a large mixing bowl at low speed, beat cream cheese until fluffy. Gradually beat in condensed milk, then lemonade concentrate and food coloring until silky smooth. Fold in 2 cups whipped cream. Mound into crust. Cover and freeze at least 12 hours.
Uncover and place in refrigerator 1 hour before serving. Garnish with whipped cream, lemon slices, and lemon leaves if desired.

Note: The pie will come out of the pie dish easier if you set it on top of a warm damp dishtowel first. It helps the crust loosen slightly from the bottom  of the pie plate.

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