Easy lemon pie to transport, made without condensed milk.

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Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.

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  • Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.

  • 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.

  • Refrigerate for at least 2 hours before serving.

Nutrition Facts

387 calories; protein 5.3g; carbohydrates 39g; fat 23.8g; cholesterol 55.1mg; sodium 395.7mg. Full Nutrition
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