Lemon Cream Cheese Pie
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 16 servings.
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
Ingredients
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1 cup sugar
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1/2 cup cornstarch
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2-1/2 cups cold water
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1/8 teaspoon salt
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3 large eggs yolks, lightly beaten
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3 tablespoons butter
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2/3 cup lemon juice, divided
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1 package (8 ounces) cream cheese, softened
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1 can (14 ounces) sweetened condensed milk
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1 package (3.4 ounces) lemon-flavored instant pudding mix
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2 pie shells (9 inches), baked
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Whipped cream
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Lemon slices
Directions
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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.
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2.
Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight.
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3.
In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice.
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4.
Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Nutrition Facts
1 piece: 378 calories, 18g fat (10g saturated fat), 77mg cholesterol, 293mg sodium, 51g carbohydrate (32g sugars, 0 fiber), 5g protein.
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