Al's Oasis' Lemon Cream Cheese Pie

READY IN: 8hrs 10mins
Recipe by Luby Luby Luby

This recipe came from "Taste of Home" magazine in the "I Wish I Had That Recipe" section. It comes from a restaurant in Chamberlain, South Dakota named Al's Oasis. Prep time includes chilling times.

Top Review by Ms B.

Yum! I live an hour from Al's Oasis and have eaten this pie many times at that restraunt. I even have had the recipe for several years. However, I finally chose to make my own for this Easter dinner. I don't know why I waited so long. This is the perfect combo of creamy and tart. I did have a problem with step #10. The chilled filling was very stiff and "gelled". It was impossible to fold into the pudding/cream cheese mixture. I finally used my mixer to combine the 2 mixtures. I "frosted" the pie with real whipped cream. Everyone loved it. This was definately worth the effort.

Ingredients Nutrition


  1. In a saucepan, combine sugar and cornstarch.
  2. Gradually stir in water, mixing until smooth.
  3. Cook and stir over medium-high heat until thickened and clear.
  4. Quickly stir in egg yolks.
  5. Bring to a boil; boil for 1 minute stirring constantly.
  6. Remove from heat; stir in 1/3 cup lemon juice, salt and butter.
  7. Cool for several hours or overnight.
  8. In a mixing bowl, blend condensed milk and cream cheese until smooth.
  9. Stir in pudding mix and remaining lemon juice.
  10. Fold into chilled lemon filling.
  11. Divide and spoon into baked pie shells.
  12. Refrigerate for several hours.
  13. Garnish with whipped cream.

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