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.

Ingredients

1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
1 package (8 oz/250 g) cream cheese, softened
1 cup (250 mL) milk
1 box (4-serving size) lemon instant pudding and pie filling mix
1/2 cup (125 mL) lemon pie filling (from 540 mL can)
2 1/4 cups (550 mL) frozen (thawed) whipped topping
Small, round multi-coloured candies, if desired
Frozen (thawed) whipped topping for garnish, if desired

1

Heat oven to 450ºF. 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.

No nutrition information available for this recipe