Creamy Lemon Pie I Recipe -
Creamy Lemon Pie I Recipe
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Creamy Lemon Pie I

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"This lemony cream pie is quick and easy. It is a favorite of my family."

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Original recipe makes 1 9-inch pie Change Servings
  • PREP

    15 mins

    2 hrs 15 mins


  1. Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2003

I've made this recipe for years, and it's fabulous. However I use 1 cup of lemon juice to 16 oz. of Cool Whip. I also usually make my own pie crust. It is a family staple for me, and I never make recipes this quick and easy.

Most Helpful Critical Review
Sep 10, 2003

This was the fastest dessert I've ever made. I should have know that it was too good to be true. This is a "Cool Whip" pie with a hint of lemon flavor. I added about twice the amount of lemon juice, just to get a hint of lemon flavor.


47 Ratings

Sep 10, 2003

I read the reviews for this pie and took matters into my own hands. Since there didn't seem to be enough lemon flavor, I used lemon juice squeezed from 2 lemons and the zest of the lemons. The zest enhances the flavor tremendously! It was delicious and looked even better with graham cracker crumbs sprinkled over the top.

Dec 31, 2007

So easy and everyone wants this recipe-Delicious! I use 1 tsp Lemon Extract for more lemony flavor and started using homemade whipped cream, "Sweetened Whipped Cream" from this website, instead of CoolWhip but because the texture is softer I freeze it (partially thawed some think it's an ice cream pie!). I also sprinkle lemon zest on top.

Apr 28, 2007

Big hit!! Everyone loved it. I squeezed two fresh lemons and used bottled lemon juice to make up the difference. Turned out great!

Sep 22, 2008

This pie is super sweet. Curled my teeth, with just the tablespoon of the filling that I sampled. Definitely needs lemon zest otherwise tastes just of cool whip and the sweetened condensed milk. I used the zest of two and 1/2 lemons. Use a micrograter to zest, and it's a snap. Also zested 1/2 of a lemon to put on top for decoration along with a lemon twist. Definitely do not be tempted to put more cool whip on top as a topping. Not needed at all. This is, of course, not cooking. Just putting things together. Great when you need to take a dessert somewhere. Can make it in the morning in about five minutes time, ready to take by evening. With the addition of the zest, my pie was lemony. Would make again trying some kind of pie filling without the condensed milk added.

Sep 11, 2003

This is simple, easy, tart & tasty! I sprinkled some lemon zest on top for a little color!

May 09, 2003

Easy and so delicious! Forget those complicated recipes, this is really wonderful. Everyone picked this over the Lemon Meringue in my taste test.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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