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Lemon Silk Pie


  • 1 sm. box lemon pie filling (not instant)
  • 4 oz. cream cheese
  • 2 egg whites
  • 1/4 C. sugar
  • 1 sm. ctn. Cool Whip
  • 1 8 or 9-inch baked pie shell


  • Cook lemon pie filling according to directions on box for pie.
  • After boiling, add cream cheese.
  • Continue to cook until cream cheese is smooth. Remove from heat; cool completely.
  • Beat egg whites until stiff; add sugar.
  • Fold into lemon filling.
  • Pour into baked pie shell. Refrigerate.
  • When set, cover with Cool Whip.