Light Lemon Cream Pie

Light Lemon Cream Pie


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Lemon Cream pie is such a wonderful creamy sweet indulgence. But with cream comes calories. Try some of the substitutions we have listed to make your next lemon cream pie a diet friendly.

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Time needed

15 min preparation + 2 hour cooking

Serving Size / Yield

10 servings


  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 pkg. 8 oz. light cream cheese, softened
  • 1 C. skim milk
  • 1 box lemon instant pudding and pie filling mix
  • 1/2 C. lemon pie filling (from 15 oz. can)
  • 1 container (8 oz) frozen (thawed) whipped topping

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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. In medium bowl, mix light cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in skim 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 C. whipped topping into pudding mixture. 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.

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