Lemon Cocktail Pie

Lemon Cocktail Pie

Lemon Cocktail Pie


  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons grated lemon peel
  • 1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
  • 1/4 cup orange-flavored liqueur
  • 2 cups whipping cream
  • Orange or lemon peel, for garnish


  • Heat oven to 450°F. Bake pie crust as directed on box, using 9-inch glass pie plate. Cool completely on cooling rack, about 30 minutes.
  • In medium bowl, mix condensed milk, lemon peel, lemon juice and liqueur; set aside.
  • In large bowl, beat whipping cream with electric mixer on high speed until stiff.
  • Fold lemon mixture into whipped cream just until blended.
  • Spoon into crust. Cover; refrigerate at least 3 hours until set. Garnish with orange or lemon peel.
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