Berry Lemonade Pie

I love lemony desserts, especially in the summer! The berries really pair well with the lemon custard and I think the flecks of vanilla bean (and true vanilla flavor) knock this one right out of the park! You can use regular, low fat or fat free ingredients...whatever makes you happy.

1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tbsp butter, melted
1 (12 oz.) can evaporated milk (I use reduced fat)
2 (3.4 oz.) packages lemon instant pudding mix
2 tbsp. lemon zest
1 (8 oz.) package cream cheese, softened (I use reduced fat)
1/2 vanilla bean, cut in half and scraped
1 (12 oz.) can frozen lemonade concentrate, thawed
2 cups assorted fresh berries (I love using strawberries, blueberries & raspberries)
Whipped cream, optional


Preheat oven to 350. Melt butter in microwave. In medium bowl combine graham cracker crumbs and sugar. Pour melted butter over crumbs and stir well to combine. Press crust into pie plate and bake 7-8 minutes. Remove and let cool completely before filling.

Whisk together evaporated milk, pudding and lemon zest in a bowl 2 minutes or until mixture is thickened.

Beat cream cheese and vanilla "seeds" (scraped with paring knife into bowl) at medium speed with an electric mixer (or in stand mixer) until light and fluffy. Add lemonade concentrate, beating until smooth; add pudding mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Before serving top with fresh berries. Serve with fresh whipped cream if desired.