Lemon Cream Pie

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.

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Servings 8

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( 79 ) Ratings

79 Ratings

5 Stars 53%

4 Stars 22%

3 Stars 10%

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ingredients 7
Prep Time 25 min
Total Time 2 hr 40 min

Ingredients

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

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Directions

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

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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
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 13g, 13% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 470mg; 470%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 0g 0% Sugars 19g 19% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 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;