LAYERED LEMON PIE
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
MOM'S TRIPLE~LAYER LEMON PIE!
I originally got this recipe from my Mom many, many years ago when I was in high school, so I have no idea where it originated or if she doctored a recipe she found. (Then I doctored it a little bit more.) But, all I DO know is it's heavenly! You can do a pastry crust, graham crust or any crust you prefer. This time I made it...
Provided by Kelly Williams
Categories Other Desserts
Time 25m
Number Of Ingredients 16
Steps:
- 1. For graham Cracker Crust: In medium bowl, mix crumbs and sugar until well mixed. In small bowl, melt butter in microwave. Pour over crumb/sugar mixture and stir well until all is moist. Press into bottom and up sides of a 9" pie plate. Bake in 350 degree oven for 6-8 minutes. Cool, then chill in fridge.
- 2. First Layer of Pie: In mixer, beat softened (room temp.) cream cheese and sugar until well mixed. Beat in vanilla and 1/2 cup Cool Whip. Spread evenly into bottom of pie shell. (Start in the center and spread outward to avoid mixing in pie shell crumbs.) Chill in fridge for 30 minutes.
- 3. Second Layer of Pie: In clean mixer bowl, add 1 box instant lemon pudding mix, milk, lemon juice and extract. Beat on medium-low until incorporated, then beat on fairly high for 5 minutes. Evenly spread over first layer. Chill for 20-30 minutes.
- 4. For Third Layer of Pie: Place remaining Cool Whip, half at a time, into a pastry bag with a large fluted tip if desired. I used a 1M this time. Pipe Cool Whip onto top. *You can also just top pie with Cool Whip by the spoonfuls and use the back of your spoon to swirl top and make peaks. *Looks extra pretty with a stemmed maraschino cherry on top of each slice, too.
- 5. *You can also do a pastry crust if desired. Pre-bake pie crust and cool. Remember to prick bottom and sides before blind baking and use parchment paper and pie weight beans to weigh down crust so it doesn't poof up and become distorted and unusable.
LAYERED LEMON PIES
My sister shared this recipe with me and it is simply delicious. The secret to the great flavor is using fresh lemon juice. -Nanette Sorensen, Taylorsville, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 pies (10 servings each).
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°. , Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks. , In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat., Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon zest, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set., For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.
Nutrition Facts : Calories 428 calories, Fat 21g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 321mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
TRIPLE LEMON PIE
Provided by Sandra Lee
Categories dessert
Time 3h35m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
- While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.
TRIPLE-LAYER LEMON PIE
Hello, sunshine. Three layers-fluffy, creamy and cool-come together to make this perfect no-bake pie.
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 5
Steps:
- Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
- Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LUSCIOUS LEMON LAYER PIE
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
TRIPLE-LAYER LEMON MERINGUE PIE
Jazz It Up Garnish with lemon twists or 1/2 cup sliced strawberries just before serving. Substitute Prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding & Pie Filling.
Provided by LMillerRN
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- POUR 2 cups milk into large bowl.
- Add dry pudding mixes and juice.
- Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
- SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
- Add half of the whipped topping to remaining pudding; stir gently until well blended.
- Spread over pudding layer in crust.
- Place 2 cups of the marshmallows in large microwaveable bowl.
- Add 2 tablespoons milk; stir.
- Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
- Refrigerate 15 minute or until cooled.
- Gently stir in whipped topping; spread over pudding mixture.
- REFRIGERATE 3 hours or until set.
- Top with the remaining 1/2 cup marshmallows just before serving.
- Store leftover pie in refrigerator.
Nutrition Facts : Calories 387.7, Fat 18.4, SaturatedFat 9.2, Cholesterol 48.2, Sodium 505.6, Carbohydrate 54, Fiber 0.3, Sugar 17.1, Protein 3.9
SUPER EASY TRIPLE LAYER LEMON PIE
Make and share this Super Easy Triple Layer Lemon Pie recipe from Food.com.
Provided by rockinred
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).
- Spread 1.5 cups of the pudding onto the bottom of the crust.
- Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
- Top with remaining whipped topping.
- Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.
Nutrition Facts : Calories 315.3, Fat 14.9, SaturatedFat 8.7, Cholesterol 8.5, Sodium 443.8, Carbohydrate 43.7, Fiber 0.3, Sugar 14.7, Protein 3.2
TRIPLE LAYER LEMON PIE
Super easy, light and versatile pie! I chose lemon because it's my favorite but you could use almost any flavor!
Provided by Kristin Miller
Categories Fruit Desserts
Number Of Ingredients 4
Steps:
- 1. Pour milk into a large bowl and add pudding mixes. Whisk for 2 minutes (will be thick).
- 2. Spread 1 1/2 cups on top of pie crust.
- 3. Gently stir half of the whipped topping into remaining pudding in bowl and spread over layer in crust.
- 4. Top with remaining whipped topping.
- 5. Refrigerate for 3 hrs. or until set. Garnish as desired. I've done chocolate and garnished with shaved chocolate or chocolate chips. Butterscotch is also good. I've tried many flavors and so far we've liked them all!
TRIPLE-LAYER LEMON MERINGUE PIE RECIPE - (4.6/5)
Provided by melissawelch
Number Of Ingredients 7
Steps:
- POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.
TRIPLE LAYER LEMON PIE RECIPE
Provided by bubbles7380
Number Of Ingredients 5
Steps:
- pour milk into large bowl add fry pudding mixes and juice beat with wire whisk 2 minutes or until well blended mixture will be thick spread 1 1/2 cups of the pudding onto bottom of crust set aside add half of the whipped topping to remaining pudding stir gently until well blended spread over pudding layer in crust top with remaining whipped topping refrigerate 3 hours or until set garnish with lemon peel store leftover pie in refrigerator
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