Rating: 4 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

This lightened cream pie classic is sweet-tart perfection and a delicious lemon ending to any meal. You'll love the make-ahead convenience. Brush edges of crust with egg wash for nice browning.

Deb Wise
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
25 mins
total:
4 hrs
Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.

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  • Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.

  • Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.

Nutrition Facts

264 calories; fat 11.9g; saturated fat 5.9g; mono fat 3.4g; poly fat 1.9g; protein 4.6g; carbohydrates 34.8g; fiber 0.1g; cholesterol 61mg; iron 0.3mg; sodium 296mg; calcium 72mg.
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