Recipe
Dessert
Lemon Cream Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee ready-to-bake refrigerated pie crust | ||
| 1 (14 oz) can Hy-Vee sweetened condensed milk | ||
| 1 (16 oz) container Hy-Vee sour cream | ||
| 1 (0.15 oz) packet Hy-Vee Splash lemonade mix | ||
| 1 c. thawed Hy-Vee whipped topping | ||
| Hy-Vee yellow food coloring, optional | ||
| Hy-Vee whipped topping, thawed, optional |
Directions
- Prepare pie crust for a baked shell according to package directions. Set aside to cool.
- Beat together sweetened condensed milk and sour cream in a large bowl. Fold in lemonade mix and 1 cup thawed whipped topping. If desired, fold in yellow food coloring. Pour into cooled pie crust.
- Cover with plastic wrap and refrigerate at least 2 hours before serving. Serve with additional whipped topping, if desired.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 55mg
- Sodium: 220mg
- Total Carbohydrates: 45g
- Protein: 7g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 20%
Recipe Source:
Hy-Vee refrigerated ready-to-bake pie crust.