Lemon Cream Pie Recipe

Name: Lemon Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 46 vanilla wafers, finely crushed (about 1-1/2 cups); 1/3 cup butter, melted; 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding; 3/4 cup plus 2 Tbsp. cold milk, divided; zest and 1/4 cup juice from 2 lemons, divided; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 cup sugar, divided; 2 Tbsp. cornstarch; 1/2 cup water; 1 egg yolk

Servings: persons

46 vanilla wafers, finely crushed (about 1-1/2 cups)
1/3 cup butter, melted
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
3/4 cup plus 2 Tbsp. cold milk, divided
zest and 1/4 cup juice from 2 lemons, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
2 Tbsp. cornstarch
1/2 cup water
1 egg yolk

1
Heat oven to 350 degrees F.
2
Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3
Bake 10 min.
4
; cool.
5
Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min.
6
(Pudding will be thick.)
7
Stir in 1-1/2 cups COOL WHIP.
8
Spread onto bottom of crust.
9
Beat cream cheese, 1/4 cup milk and remaining milk in separate medium bowl until blended.
10
Stir in remaining COOL WHIP; spread over pudding layer in crust.
11
Mix cornstarch and remaining sugar in small saucepan.
12
Stir in water and lemon juice; cook on medium heat 10 min.
13
or until mixture is thickened and just comes to boil, stirring frequently.
14
Add small amount to egg yolk in small bowl; stir until blended.
15
Gradually stir into remaining lemon mixture in saucepan; cook 1 min.
16
or until heated through, stirring constantly.
17
Strain, if necessary.
18
Cool slightly.
19
Spread lemon mixture over pie.
20
Refrigerate 4 hours.

3919

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 46 vanilla wafers, finely crushed (about 1-1/2 cups), 1/3 cup butter, melted, 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding, 3/4 cup plus 2 Tbsp. cold milk, divided, and more.

Yes, Lemon Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions