How To Make Creamy Lemon Supreme Pie With Just 6 Ingredients

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: graham cracker crust

Graham cracker crust is often less expensive and easier to prepare.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that whips similarly.

Prepare one shortbread cookie crust (or use a graham cracker crust or frozen pie crust if preferred).

Soften 1 brick of cream cheese to room temperature.

In a mixing bowl, combine softened cream cheese, 1 can of lemon pie filling, 1 teaspoon of vanilla extract, and 1/2 cup of powdered sugar.

Whip the mixture until it reaches a soft, fluffy consistency reminiscent of mousse.

In another bowl, combine 2 cups of heavy whipping cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract.

Start beating the cream mixture slowly to blend, then gradually increase the speed.

Once the cream reaches the soft peak stage, add 2 tablespoons of instant cheesecake pudding to stabilize the whipped cream.

Continue beating the cream until it reaches stiff peaks and is thick enough to hold its shape.

Transfer the cream cheese filling into the prepared pie crust and smooth it out evenly.

Layer the lemon pie filling on top of the cream cheese filling.

Pipe stabilized whipped cream on top in rosettes.

Refrigerate the pie for a couple of hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens