Lemon Cream Cheese Pie

Lemon Cream Cheese Pie created by GrandmaIsCooking

Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.

Ready In:
40mins
Serves:
Units:

ingredients

  • 1 9-inch baked pie crust
  • 1 (212 g) package lemon pie filling mix
  • 1 (250 g) package cream cheese, softened

directions

  • Cook lemon filling using pkg directions.
  • Cool 5 minute.
  • Beat cream cheese till smooth.
  • Remove 1c. pie filling.
  • Gradually add pie filling to cream cheese.
  • Pour into pie shell, refridgerate 15 minute.
  • Spread reserved pie filling over top.
  • Refridgerate for 3 hours.
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RECIPE MADE WITH LOVE BY

@mmlwjr
Contributor
@mmlwjr
Contributor
"Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well."

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  1. BonnieZ
    I owe you an apology..I actually made this a while ago when I was in need of some sort of a dessert quickly and couldn't get to a store. I just ran across it again and this recipe was so simple to throw together and it fit the bill beautifully. I used a ready made graham cracker crust and fat free cream cheese without a problem. Thank you mmlwjr for sharing the recipe.
  2. ShortieNJ
    this was quite good, just not quite what i was expecting - but, very easy to make
  3. GrandmaIsCooking
    Lemon Cream Cheese Pie Created by GrandmaIsCooking
  4. GrandmaIsCooking
    This was delicious, and very easy to make. I will make it again often. I used "My No Roll Pie Crust #51537" for the crust.
  5. mmlwjr
    Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.
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