Lemon Berry Pie Recipe
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Lemon Berry Pie Recipe

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This refreshing dessert makes a beautiful presentation and tastes delicious! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer. --Ann Flores of Seneca, Kansas
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings


  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon plus 1 cup cold fat-free milk
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 2-1/4 cups reduced-fat whipped topping, divided
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 pint fresh strawberries
  • 1 package (3.4 ounces) instant lemon pudding mix

Nutritional Facts

1 slice: 260 calories, 9g fat (6g saturated fat), 13mg cholesterol, 330mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.


  1. In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
  2. In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries. Yield: 8 servings.
Originally published as Lemon Berry Pie in Light & Tasty August/September 2004, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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MindyRach User ID: 8351746 225449
Reviewed Apr. 26, 2015

"I ended up chopping up the strawberries and adding a bit of sugar, but with the cream cheese layer, it's sweet enough so you don't need to add sugar to the strawberries. I also sprinkled coconut over the top because we love coconut. It was a big hit for a dinner party."

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