Skip to main content New<> this month
Get the Allrecipes magazine

Lemon Pie without Condensed Milk

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"Easy lemon pie to transport, made without condensed milk."
Added to shopping list. Go to shopping list.


2 h 20 m servings 387
Original recipe yields 8 servings (1 9-inch pie)


{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.
  2. Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.
  3. While crust cools, beat cream cheese in a medium bowl with an electric mixer until creamy, about 30 seconds. Gradually beat in milk until well blended. Add pudding mix and beat for 30 seconds. Beat in lemon pie filling on low speed until blended. Fold in whipped topping. Spoon mixture into the cooled pie crust.
  4. Refrigerate for at least 2 hours before serving.

Nutrition Facts

Per Serving: 387 calories; 23.8 39 5.3 55 396 Full nutrition

Explore more


Read all reviews 0