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Lemon Cheese Pie Recipe

Lemon Cheese Pie Recipe

This pie can be made ahead and frozen. SO it's not unusual for me to have one ready to serve in the freezer. I simply remove it from the freezer a few minutes before slicing.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cold milk, divided
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1/2 teaspoon grated lemon peel
  • 1 graham cracker crust (9 inches)


  • 1. In a bowl, beat cream cheese until smooth. Gradually add 1/2 cup milk. Sprinkle pudding mix over all. Gradually add remaining milk and lemon peel; beat until thickened, about 5 minutes. Pour into the crust. Freeze until ready to serve. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 slice) equals 285 calories, 17 g fat (9 g saturated fat), 39 mg cholesterol, 380 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.

Reviews for Lemon Cheese Pie

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Reviewed Aug. 9, 2012

"Couldn't taste the cream cheese very much. It didn't set well either. But it was still okay. I added fruit to the top to make it more interesting."

Reviewed Mar. 17, 2009

"Does this have to be frozen? Could it be just refrigerated?"

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Wine Pairings

Sweet White Wine

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