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Lemon cheesecake pie

Lemon cheesecake pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • chopped pecans - 1/4 c
  • milk
  • sour cream
  • flaked coconut - 1 can
  • butter, melted - 2 Tbsp
  • cottage cheese
  • cream cheese, softened - 1 (3
  • grated lemon peel - 2 Tbsp
  • lemon instant pudding

How to make lemon cheesecake pie:

Filling:2 c. cottage cheese1 3/4 c. milk2 small pkg. lemon instant pudding2 Tbsp. grated lemon peel Topping:1/2 c. sour cream1/4 c. chopped pecans1 (3 oz.) cream cheese, softened Crust: Combine coconut and nuts. Stir in butter. Press firmly and evenly against the bottom and sides of a 9-inch pie plate. Bake in a preheated 325° oven for 15 to 20 minutes, or until coconut is light golden brown. Cool.

Filling: Beat cottage cheese until smooth; set aside. Prepare the pudding mix according to package directions using only 1 3/4 cups milk. Stir in the cottage cheese and lemon peel. Turn into the pie shell.

Top with sour cream and cream cheese (mixed well together); then sprinkle nuts on top. Chill for several hours.

Recipe categories: Cheesecake, Desserts, Diabetic.

Rating:
Lemon cheesecake pie
3.9
Average rating: 3.9 of 5, total votes: 7
Cook. Time: PT4H10M
Total Time: PT4H10M


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