How to Make Lemon Pie without Condensed Milk - A Step-by-Step Guide

There's something about a homemade lemon pie that just screams summer. The tangy, zesty flavor of the lemon combined with a buttery, flaky crust is simply irresistible. And while there are many recipes out there for lemon pie, most of them call for condensed milk to create that creamy, luscious filling. But what if you don't have condensed milk on hand, or you're just not a fan of it? Well, fear not, because this recipe for Lemon Pie without Condensed Milk has got you covered.

This re...

Read more Snack recipes

Ingredients

  • 1 (9 inch) unbaked pie crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup milk
  • 1 (3.4 ounce) package instant lemon pudding mix
  • ½ cup lemon pie filling
  • 2 ¼ cups frozen whipped topping, thawed

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 20 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.
  • Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.
  • While crust cools, beat cream cheese in a medium bowl with an electric mixer until creamy, about 30 seconds. Gradually beat in milk until well blended. Add pudding mix and beat for 30 seconds. Beat in lemon pie filling on low speed until blended. Fold in whipped topping. Spoon mixture into the cooled pie crust.
  • Refrigerate for at least 2 hours before serving.
  • Nutrition

    387 cal.

    • Total Fat: 24g
    • Saturated Fat: 13g
    • Cholesterol: 55mg
    • Sodium: 396mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 107mg