Lemon Cream Pie

lemon cream pie
Lemon Cream Pie
  • Prep 25 min
  • Total 2 hr 40 min
  • Servings 8

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.


  • 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

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