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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I love this pie. The first time I made it as written and it was good. The amount of tartness...