Lemon Cream Pie

"A gorgeous springtime pie. Perfect for Easter."
 
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Ready In:
25mins
Ingredients:
7
Serves:
8
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ingredients

  • 1 pillsbury refrigerated pie crust, softened as directed on box (from 15 oz box)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup milk
  • 1 (3 ounce) package lemon flavor instant pudding and pie filling
  • 12 cup lemon pie filling
  • 1 (12 ounce) container frozen whipped topping, thawed
  • round multi-colored decorative candies, if desired
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directions

  • Heat oven to 450°F
  • Make pie crust as directed on box for One Crust Baked Shell using a 9 inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • In medium bowl, with electric mixer on medium speed, beat cream cheese about 30 seconds or until creamy. Gradually beat in milk until well blended.
  • Add pudding mix; beat 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.
  • 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.

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Reviews

  1. I made this pie yesterday and what a flop. The flavor was delicious but it was very watery - was not solid. Tell me what I did wrong. I followed every direction and used every ingredient that is on the recipe. <br/><br/>Thanks.<br/><br/>Mary Smith
     
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