Pureed Lemon Cream Cheese Pie

THICK & EASY® Lemon Cream Cheese pie

Lemon Pie has been a staple in the southern U.S. for hundreds of years, popularized due to its tart bold flavor and bright appearance. Now, you can enjoy a lemon pie that will fit your pureed diet, while not lacking in taste! Our THICK & EASY® Lemon Cream Cheese pie is delicious, easy to make, and meets IDDSI Levels 4, 5 & 6.


Follow along and use Thick & Easy® Pureed Bread & Dessert Mix to create a pie/tart you and your family will love.

1 Serving 6 Servings 12 Servings
PAN SIZE Individual pie pan 8″ pie pan 2 – 8″ pie Pans


THICK & EASY® Pureed Bread & Dessert Mix
Item: 118519
2 tsp 1/4 cup 1/2 cup
Graham cracker crumbs (finely ground) 1 Tbsp 6 Tbsp 3/4 cup
Sugar 1/8 tsp 3/4 tsp 1 1/2 tsp
Vegetable oil 1 tsp 2 Tbsp 4 Tbsp
Water, hot 1 1/2 Tbsp 1/2 cup + 1 Tbsp 1 cup + 2 Tbsp
Cream cheese, softened 1 oz 4 oz 8 oz
Powdered sugar 1 Tbsp + 1 tsp 1/2 cup 1 cup
Lemon juice 1 1/2 tsp 3 Tbsp 6 Tbsp
Vanilla extract 1 drop 1/4 tsp 1/2 tsp
Milk 2 tsp 2 oz 4 oz
Whipped cream, prepared 3 Tbsp 1 cup 2 cups
Lemon pie filling or Lemon curd 3 Tbsp 1 cup 2 cups

How To Prepare


  1. Generously coat pan(s) with non-stick cooking spray.
  2. Combine graham cracker crumbs, sugar, and THICK & EASY® Texture-Modified Bread & Dessert Mix. Add oil and stir until mixture resembles wet sand.
  3. Add hot water to bread mixture and stir briskly until begins to thicken.
  4. Cover and allow to cool at room temperature or in refrigerator for a minimum of 15 minutes.
  5. Spread cooled crust mixture into pan(s).
  6. Press to flatten and push crust onto sides of pan(s). (Use plastic wrap sprayed with cooking spray for easier handling of soft crust).
  7. Place crust(s) in refrigerator or freezer until firm.


  1. Combine cream cheese, powdered sugar, lemon juice and vanilla in mixing bowl and beat until smooth. Scrape down sides of spatula.
  2. Add milk and continue mixing until smooth. Fold in prepared whipped cream.
  3. Reserve a small amount of filling for garnish.
  4. Portion remaining filling into graham cracker crust(s) and spread evenly. Freeze until solid.
  5. Spread lemon pie filling or curd evenly over top of frozen filling. Garnish as desired with reserved cream cheese filling or extra whipped cream.
  6. Cut and portion dessert while still frozen. Thaw portions completely before serving.

Nutrition Information

Serving Size: 1/6 of 8″ pie

Calories: 330

Total Fat: 19g

Saturated Fat: 9g

Trans Fat: 0g

Cholesterol: 40mg

Total Carbohydrates: 37g

Dietary Fiber: <1g

Total Sugars: 24g

Added Sugars: 9g

Sodium: 200mg

Protein: 3g

Potassium: 0% DV

Calcium: 4% DV

Iron: 0% DV