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Lemon Cream Pie

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Lemon Cream Pie
  • Prep 25 min
  • Total 2 hr 40 min
  • Servings 8
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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.
Aug 20, 2014

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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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