Lemon Cream Pie

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

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


  1. 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. 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. 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

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved