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Lemon Cream Pie

(80)
  32 reviews
  • 25 min prep time
  • 2 hr 40 min total time
  • 7 ingredients
  • 8 servings
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Try a cool and creamy pie that's lovely enough for a holiday dessert, but so easy, you'll be tempted to make it for a weeknight treat.

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (8 oz) cream cheese, softened
1
cup milk
1
box (4-serving size) lemon instant pudding and pie filling mix
1/2
cup lemon pie filling (from 15.75-oz can)
1
container (8 oz) frozen (thawed) whipped topping
Small, round multi-colored candies, if desired

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 2 In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.
  • 3 Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges.

Expert Tips

For a smooth filling, use a rubber spatula to fold in the whipped topping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
22g
33%
Saturated Fat
13g
64%
Trans Fat
0g
0%
Cholesterol
35mg
12%
Sodium
470mg
20%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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