Al's Oasis' Lemon Cream Cheese Pie
"This recipe came from "Taste of Home" magazine in the "I Wish I Had That Recipe" section. It comes from a restaurant in Chamberlain, South Dakota named Al's Oasis. Prep time includes chilling times."
- Ready In:
- 8hrs 10mins
- Ingredients:
- 12
- Serves:
-
12-16
ingredients
- 1 cup sugar
- 1⁄2 cup cornstarch
- 2 1⁄2 cups cold water
- 3 egg yolks, beaten
- 2⁄3 cup lemon juice, divided
- 1⁄8 teaspoon salt
- 3 tablespoons butter
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (3 1/2 ounce) package instant lemon pudding mix
- 2 9-inch pie shells, baked or 2 graham crackers
- whipped cream
directions
- In a saucepan, combine sugar and cornstarch.
- Gradually stir in water, mixing until smooth.
- Cook and stir over medium-high heat until thickened and clear.
- Quickly stir in egg yolks.
- Bring to a boil; boil for 1 minute stirring constantly.
- Remove from heat; stir in 1/3 cup lemon juice, salt and butter.
- Cool for several hours or overnight.
- In a mixing bowl, blend condensed milk and cream cheese until smooth.
- Stir in pudding mix and remaining lemon juice.
- Fold into chilled lemon filling.
- Divide and spoon into baked pie shells.
- Refrigerate for several hours.
- Garnish with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yum! I live an hour from Al's Oasis and have eaten this pie many times at that restraunt. I even have had the recipe for several years. However, I finally chose to make my own for this Easter dinner. I don't know why I waited so long. This is the perfect combo of creamy and tart. I did have a problem with step #10. The chilled filling was very stiff and "gelled". It was impossible to fold into the pudding/cream cheese mixture. I finally used my mixer to combine the 2 mixtures. I "frosted" the pie with real whipped cream. Everyone loved it. This was definately worth the effort. -
Wish I could give this 10 stars--it was that good! It reminded me quite a bit of key lime pie, only a lemon flavor, of course. Wonderful!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
