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Lemon Cheese Pie

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.
  • Makes
    6-8 servings


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


  • 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 zest; beat until thickened, about 5 minutes. Pour into the crust. Freeze until ready to serve.
Nutrition Facts
1 slice: 285 calories, 17g fat (9g saturated fat), 39mg cholesterol, 380mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 5g protein.

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Average Rating:
  • BakinGymnast
    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.

  • Trilby Yost
    Jul 19, 2010

    No comment left

  • dnaleri
    Mar 17, 2009

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