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Lemon Cream Pie

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By Pillsbury Kitchens
Updated Jan 12, 2010
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Try a cool and creamy pie that's lovely enough for a holiday dessert, but so easy, you'll be tempted to make it for a weeknight treat.

Lemon Cream Pie

  • Prep Time 25 min
  • Total 2 hr 40 min
  • Ingredients 7
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • Step 
    2
    In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.
  • Step 
    3
    Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges.

Nutrition

360 Calories
22g Total Fat
4g Protein
37g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
470mg
20%
Potassium
115mg
3%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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