Discover why our Lemon Cream Pie is considered a triple threat in the dessert game. This Lemon Cream Pie recipe has three layers of lemony, creamy awesomeness — pudding, COOL WHIP and tasty lemon mixture.
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 COOL WHIP. Spread onto bottom of crust.
Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
Mix cornstarch and remaining sugar 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 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.
Substitute 26 square shortbread cookies for the wafers.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.