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.

  • prep time 25 min
  • total time 2 hr 40 min
  • ingredients 7
  • servings 8

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
  • 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.
  • 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;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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