Real Recipes From Real Home Cooks ®

creamy lemon pie

(1 rating)
Recipe by
Catherine Cantrell
Columbus, GA

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!

(1 rating)
yield serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For creamy lemon pie

  • 1
    pre baked pie shell
  • 1
    extra creamy cool whip (8 oz)
  • 1 can
    sweetened condensed milk
  • 1 box
    lemon instant pudding (3.4 oz)
  • 8 oz
    cream cheese (softened)
  • 1/4 c
    lemon juice

How To Make creamy lemon pie

  • 1
    Bake 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.
  • 2
    Mix 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.
  • 3
    Next 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.
  • 4
    Place 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!