Ingredients for Al's Oasis Lemon Cream Cheese Pie
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 2 large egg yolks
- 1/3 cup fresh lemon juice and 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 (14-ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 1 (3.4-ounce) package instant lemon pudding mix
- two 9-inch baked pie shells
- whipped cream
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How to Make Al's Oasis Lemon Cream Cheese Pie
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Gradually whisk in 1 cup water until completely smooth.
- Cook over medium-high heat, whisking constantly, until the mixture thickens and becomes clear (about 5-7 minutes).
- Temper 2 large egg yolks by whisking a small amount of the hot mixture into them, then whisk the tempered yolks into the saucepan.
- Bring the mixture to a rolling boil, stirring constantly for 1 minute.
- Remove from heat and stir in 1/3 cup fresh lemon juice, 1/4 teaspoon salt, and 4 tablespoons (1/2 stick) unsalted butter.
- Pour the lemon curd into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight.
- In a large mixing bowl, beat together 1 (14-ounce) can sweetened condensed milk and 8 ounces cream cheese until smooth and creamy.
- Stir in 1 (3.4-ounce) package instant lemon pudding mix and the remaining 2 tablespoons lemon juice.
- Gently fold the chilled lemon curd into the cream cheese mixture until just combined.
- Pour the filling into two 9-inch baked pie shells.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Garnish with whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
140g
Fat
53g
Carbs
21g
