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Lemon Cream Cheese Pie Recipe

This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!—Renie Smith, Rapid City, South Dakota
TOTAL TIME: Prep: 45 min. + chilling YIELD:12-16 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 2-1/2 cups cold water
  • 1/8 teaspoon salt
  • 3 eggs yolks, lightly beaten
  • 3 tablespoons butter
  • 2/3 cup lemon juice, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (3.4 ounces) lemon-flavored instant pudding mix
  • 2 pie shells (9 inches), baked
  • Whipped cream
  • Lemon slices

Directions

  • 1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  • 2. Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight.
  • 3. In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice.
  • 4. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 piece) equals 378 calories, 18 g fat (10 g saturated fat), 77 mg cholesterol, 293 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.

Wine Pairings

Sweet White Wine

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