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Lemon Cream Cheese Pie

 Lemon Cream Cheese Pie
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
12-16 ServingsPrep: 45 min. + chilling


  • 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


  • 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.
  • Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon
  • juice. Cool for several hours or overnight.
  • In a large bowl, beat cream cheese and condensed milk until smooth.

2 of 2

Lemon Cream Cheese Pie (continued)

Directions (continued)

  • Stir in pudding mix and remaining lemon juice.
  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.