Reviewed: Jan. 29, 2012

This is my second time making this pie and I sure hope it comes out better than the first time. My first shot at making it was not so good because I had a hard time with getting the cream cheese to mix in well, and I found it to be a little too sweet for my liking. This time I followed another reviewer's advice and cubed and softened the cream cheese. I also cut the sugar but not too much. I also added another tablespoon of lemon juice. The mixture tasted fantastic! I'm waiting for it to set right. One thing is that I have a lot of leftover filling. I couldn't find a 4.3oz pudding package, so I used two 2.9oz packages. I'm not sure if that's the reason I have so much leftover. I refuse to let it go to waste, so now I'm about to find another way to use it!

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Reviewer:

TonyaE03

Reviewed: Aug. 11, 2011

Very sweet.

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Reviewer:

llmcc

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jul. 25, 2011

I love this pie. The first time I made it as written and it was good. The amount of tartness and lemon flavor is personal, fortunately this recipe works if you add extra lemon juice. I loved the hints from a previous reviewers: Bring the pudding to a full boil, cubing/softening the cream cheese, and mixing in some of the thawed topping. The second time I made an altered recipe. I used two (2.9oz) packages instead of one large (4.3oz) package. While the pudding was thickened but still boiling hot I took it completely off the stove (instead of turning the heat to low) and add the softened and cubed cream cheese mixing it in with a hand mixer. I added an extra 4 ounces (making a total of 12oz) of cream cheese which made it so creamy delicious. I added more lemon juice for a total of 1 cup of lemon juice. After the condensed milk and lemon juice were mixed in, I added one (8oz) container of completely thawed whipped topping. I used a hand mixer to get everything completely mixed together. After pouring the filling into the graham cracker pie crusts and refrigerating, the pies were set in less than an hour. When ready to serve I topped with additional thawed whipped topping. The additional cream cheese, lemon juice and whipped topping made enough filling for three purchased graham cracker crusts. Like the first pie, made with the original directions, these pies set up beautifully and have the perfect texture and lemony tartness I crave.

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Reviewer:

KANAGAROO

Reviewed: Jun. 25, 2011

We loved this! It does take quite a while to set up, so I suggest making it the night before. As other reviews stated there was extra filling, so I filled the mini graham pie cups for the kids and they loved it. Great recipe, thanks!

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Reviewer:

targetswife

Reviewed: Apr. 30, 2011

This is a fabulous pie. The key is to cut the cream cheese into cubes and bring to room temp before wisking into hot pudding. THEN... add the condensed milk and lemon juice this way you don't cool off the pudding before adding the cream cheese. I made this with a from scratch graham cracker crust for Easter and everyone raved and asked for the recipe. It was just perfect!!!

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Reviewer:

gingersgirl

Reviewed: Apr. 19, 2011

Very good recipe. Have made it several times but never rated it before. Plan to make it again for Easter. I make it the night before and never have trouble with it setting up. I don't use Cool Whip. I prefer a dollop of fresh whipped cream on each piece I serve.

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Reviewer:

Margaret Cohn

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 27, 2011

my cream cheese never melted. you should put on there to use mixer on cream cheese fix and make it creamy! i am still trying to melt it.

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Reviewer:

KIMMY003

Reviewed: Jan. 3, 2011

WONDERFULL!!!! family loved this pie. was gone in minutes it seemed. Next time I will cut the cream cheese into small peices. Great taste. smooth creamy refreshing. LOVE IT

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Reviewer:

01baker_roberta

Cooking Level: Intermediate

Home Town: Ashtabula, Ohio, USA

Living In: Hubbard, Ohio, USA

Reviewed: Dec. 21, 2010

This is the best lemon pie ever!! So easy was a hit at Thanksgiving dinner. I will definitely be making this pie for holiday seasons to come.

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Reviewer:

tobyfan4evr

Reviewed: Dec. 6, 2010

This recipe while delicious, was not as quick & easy as the title says. After making the pudding, you have to melt the cream cheese into the pudding which takes quite awhile. It would probably help to soften the cream cheese in the microwave for 10 sec before adding it to the pudding. It took a good 1/2 hr to put this pie together and then it it had to set in the refrigerator overnight to cool and set before I could put the cool whip on. Yes, I will make it again, because I did get some really good compliments on it. I did cut the calories by using lo-cal sweetened cond. milk. Instead of the graham cracker crust, I used the cookie crust which I think made the pie even better!

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