Lemon Cream Pie

This lemon pie is the ultimate pie for your dessert. The homemade NILLA Wafer crust holds layers of creamy lemon pudding, fluffy cream cheese and lemon curd.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

46 NILLA Wafers, finely crushed (about 1-1/2 cups)
⅓ cup butter, melted
1 pkg. (3.4 oz.) lemon instant pudding mix
¾ cup and 2 Tbsp. cold milk
zest and 1/4 cup juice from 2 lemons, divided
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 pkg. (8 oz.) brick cream cheese, softened
1 cup sugar, divided
2 Tbsp. cornstarch
½ cup water
1 egg yolk

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350ºF.

Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.

Beat cream cheese, remaining milk and 1/4 cup sugar in separate medium bowl. Stir in remaining whipped topping. Spread over pudding layer in crust.

Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until well blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.

Spread lemon mixture over pie. Refrigerate 4 hours.