Luscious Lemon Cream Pie

Creamy, delicious and so easy to make, yet tasty enough for any celebration!

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  • prep time 20 min
  • total time 3 hr 35 min
  • ingredients 6
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
can (14 oz) sweetened condensed milk (not evaporated)
2
teaspoons grated lemon peel
1/2
cup fresh lemon juice (from 2 to 3 medium lemons)
3
cups whipping cream
4
drops yellow food color, if desired

SAVE ON THIS RECIPE!

LOCATION

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, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
  • 3 Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
  • 4 In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
  • 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, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
  • 3 Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
  • 4 In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

You can use thawed frozen whipped topping in place of the whipping cream. Fold lemon mixture into 3 cups whipped topping, and serve additional whipped topping with the pie.

You can change up the flavor to make a creamy lime pie if you use fresh limes instead of lemons.

Top the pie with dollops of whipped cream and fresh raspberries, strawberries or blueberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
390),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
26g,
26%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
140mg
140%;
Sodium
230mg
230%;
Total Carbohydrate
43g
43%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
6%;
Calcium
20%;
Iron
0%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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