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Lemon Cream Pie
Lemon Cream Pie

Lemon Cream Pie

2 Review(s)
Cook Minutes 5 Hr
Prep : 25 Min Cook: 4 Hr 35 Min
This lemon cream pie is a double threat in the dessert game—with one layer of airy, lemony creaminess and another that's cheesecake-like in texture.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
46 vanilla wafers, finely crushed (about 1-1/2 cups)
1/3 cup butter, melted
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
3/4 cup plus 2 Tbsp. cold skim milk, divided
zest and 1/4 cup juice from 2 lemons, divided
3 cups thawed Cool Whip Light Whipped Topping, divided
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1 cup sugar, divided
2 Tbsp. corn starch
1/2 cup water
1 egg yolk
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Step 3
Beat pudding mix, 3/4 cup milk and lemon zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups Cool Whip. Spread onto bottom of crust.
Step 4
Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining Cool Whip; spread over pudding layer in crust.
Step 5
Mix corn starch and remaining sugar in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
Step 6
Spread lemon mixture over pie. Refrigerate 4 hours.
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Substitute
Substitute 13 square shortcake biscuits for the wafers.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 11 g
55 %
Cholesterol 55 mg
Sodium 340 mg
14 %
Carbohydrate 54 g
Fibre 0 g
Sugars 40 g
Protein 4 g
Vitamin A
15 %
Vitamin C
6 %
Calcium
6 %
Iron
4 %
Servings
10 servings, 1 piece (144 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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