Lemon Pudding Cheese Pie
A creamy lemon pudding cheese pie with a smooth filling, topped with cherry pie filling, perfect for a light dessert that appeals to citrus lovers and cheese enthusiasts.
Ingredients
Instructions
- Blend the cream cheese with 1/2 cup of milk until smooth.
- Add the lemon instant pudding mix to the mixture and blend well.
- Pour in 1 1/2 cups of milk and blend slowly until well mixed, about 1 minute.
- Pour the mixture immediately into the graham cracker pie crust.
- Sprinkle with crumbs or graham cracker crumbs if desired.
- Chill in the refrigerator for 1 hour or until well set.
- Serve with a spoonful of cherry pie filling on top.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and unsweetened almond milk instead of regular milk. If lemon pudding isn't available, you can use any flavor pudding to create a twist on this pie. Adding a bit of vanilla extract to the cream cheese mixture enhances the flavor beautifully. For a crunchier topping, blend some nuts into the graham cracker crumbs.
Serving Suggestions
Serve this delightful pie chilled, topped with a generous spoonful of cherry pie filling for added sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a complete meal, consider serving it after a light dinner, such as a salad or a main course featuring grilled chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can be served cold straight from the fridge, but for the best texture, let it sit at room temperature for about 15 minutes before serving. Avoid freezing as it may alter the texture of the cream cheese filling.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding Cheese Pie contains roughly 729 calories, with 13g protein, 79g carbohydrates, and 41g fat. It is an excellent source of vitamin A (53% of the Daily Value), iron (28% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 912mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this pie?
Yes, you can use a standard pie crust or a chocolate cookie crust for a different flavor profile. Just be sure to adjust the baking time if you decide to bake the crust before filling it.
How can I make this pie more tart?
To add more tartness, you can incorporate fresh lemon juice or lemon zest into the pudding mixture. Start with a tablespoon of lemon juice and adjust to taste for a refreshing zing.
Is there a non-dairy alternative for this recipe?
Certainly! You can substitute cream cheese with a non-dairy cream cheese alternative and use almond or coconut milk instead of regular milk. This makes the pie suitable for those following a dairy-free diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).