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.
- 1 cup sugar
- 1⁄2 cup cornstarch
- 2 1⁄2 cups cold water
- 3 egg yolks, beaten
- 2⁄3 cup lemon juice, divided
- 1⁄8 teaspoon salt
- 3 tablespoons butter
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (3 1/2 ounce) package instant lemon pudding mix
- 2 9-inch pie shells, baked or 2 graham crackers
- whipped cream
Directions See How It's Made
- In a saucepan, combine sugar and cornstarch.
- Gradually stir in water, mixing until smooth.
- Cook and stir over medium-high heat until thickened and clear.
- Quickly stir in egg yolks.
- Bring to a boil; boil for 1 minute stirring constantly.
- Remove from heat; stir in 1/3 cup lemon juice, salt and butter.
- Cool for several hours or overnight.
- In a mixing bowl, blend condensed milk and cream cheese 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.