creamy lemon pie
(1 rating)
When it’s hot in Georgia you don’t want to turn your oven on. A refrigerator pie sounds much better! You can bake a shell in your toaster oven or use a graham cracker shell. This is a must for Easter lunch!
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(1 rating)
yield
serving(s)
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For creamy lemon pie
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1pre baked pie shell
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1extra creamy cool whip (8 oz)
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1 cansweetened condensed milk
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1 boxlemon instant pudding (3.4 oz)
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8 ozcream cheese (softened)
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1/4 clemon juice
How To Make creamy lemon pie
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1Bake your pie shell according to directions. This fits perfectly in my toaster oven! You can also use a graham cracker shell, but I personally like the flavor the baked crust adds.
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2Mix softened cream cheese with hand mixer. Adding the sweetened condense milk, pudding packet and lemon juice. Mixing well between each. Once it’s all mixed I make sure to give it a good blast on high speed to make it all good and creamy! It will be good and thick.
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3Next you’ll fold in half of the container of whipped topping into your pudding mixture. Pour into your baked pie shell, spreading to the edges and top with other half of your whipped topping.
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4Place in the fridge for two to three hours, if you can wait that long! The longer it chills the better the flavors fuse. Decorate with some pretty lemon slices if you like. Y’all enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Lemon Pie:
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