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This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
16
Yield:
2 pies (8 servings each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.

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  • Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.

  • Remove from heat. Add 1/3 cup lemon juice, butter, and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.

  • In a large bowl combine sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Beat with an electric mixer on low speed until smooth. Add chilled mixture, beating on low speed until just combined.

  • Turn into prepared crusts. Garnish with whipped cream and lemon zest. Makes 2 pies (8 servings each).

Tips

You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.

Nutrition Facts

421 calories; fat 21g; cholesterol 79mg; saturated fat 10g; carbohydrates 54g; mono fat 6g; poly fat 3g; trans fatty acid 1g; insoluble fiber 1g; sugars 32g; protein 6g; vitamin a 437.3IU; vitamin c 15.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 264mg; potassium 176mg; calcium 111.1mg; iron 1.3mg.
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