Lemon Cream Cheese Pie

  • on September 17, 2009
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Ingrients & Directions

3 oz Pudding mix, lemon(not inst) 1 Pie shell (9″); baked
3 oz Cream cheese Whipped cream; opt.
1/4 c Sugar Cinnamon, ground; opt.

Prepare pie filling, but where package directions call for whole
eggs, use only egg yolks, reserving the whites. Remove from heat and
add cream cheese, beating well. Beat egg whites until stiff;
gradually add sugar and beat until stiff peaks form. Fold into lemon
mixture. Spoon into baked pie shell and chill until cool. Put
whipped cream and a dash of cinnamon on each serving, if desired.

SOURCE: Southern Living Magazine, October 1972. Typos by Nancy

1 pie (9″)

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