Triple-Layer Lemon Pie
25 Review(s)
3 Hr 15 Min
Prep : 15 Min Cook: 3 Hr
This delicious layered pie packs the refreshing punch of lemon meringue but lets you skip the tedious task of separating and beating egg whites.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/4 cups graham crumbs
2
1/4 cup butter, melted
3
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
4
2 cups cold milk
5
1 Tbsp. lemon juice
6
1-1/2 cups thawed Cool Whip Whipped Topping, divided
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How do I make it ?
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Step 1
Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate. Step 2
Beat dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip. Step 3
Refrigerate 3 hours or until firm. Kraft Kitchen Tips!
Size Wise
This lemony pie is the perfect choice for a spring or summer celebration with friends or family. Remember, each serving is 1/8th of the pie.
Special Extra
Garnish with 1/2 cup sliced fresh strawberries just before serving.
Substitute
Prepare using Jell-O Pistachio or Vanilla Instant Pudding.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Total fat 12 g
18 %
Saturated fat 8 g
40 %
Cholesterol 20 mg
Sodium 400 mg
17 %
Total carbohydrate 40 g
13 %
Dietary fibre 1 g
4 %
Sugars 27 g
Protein 3 g
Vitamin A
10 %
Vitamin C
2 %
Calcium
8 %
Iron
2 %
Servings
8 servings, 1 piece (134 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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