Lemon Cream Cheese Pie

This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.

Photo by Kerry J.
Adapted from midwestliving.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from midwestliving.com

Ingredients

  • 2 1/2

    cups water

  • 1

    cup sugar

  • 1/2

    cup cornstarch

  • 3

    well-beaten egg yolks

  • 1/3

    cup lemon juice

  • 3

    tablespoons butter or margarine

  • Dash salt

  • 1

    can (14 ounce) sweetened condensed milk

  • 1

    package (8 ounce) cream cheese, softened

  • 1/3

    cup lemon juice

  • 1

    (4 serving-size) package instant lemon pudding mix

  • 2

    baked pastry shell

  • Whipped cream

  • Lemon slices

Directions

In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes. Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours. In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture. Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each). Make Ahead Tip: You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.

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