LEMON CREAM CHEESE PIE
This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.
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