Moms Triplelayer Lemon Pie Recipes

NO BAKE LEMON PIE

Steps:

• Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
• Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
• In a medium bowl, beat cream cheese until smooth.
• Add pudding mix and beat well until creamy and combined.
• Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
• Beat in lemon zest. Pour mixture into prepared pie shell.
• Chill for at least 3 hours. The pie will set up firmly during this time.
• In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
• Spread whipped cream on top of chilled pie.
• Top with additional lemon zest.
• Garnish with lemons, mint, and raspberries before serving, if desired

KRAFT® TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
• Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until set.

MOM'S LEMON CUSTARD PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk, and juice with whisk 2 minutes. Mixture will be thick. Spread 1 1/2 cups onto bottom of crust.
• Whisk 1/2 the Cool Whip® into remaining pudding mixture; spread over pudding layer in crust. Top with remaining Cool Whip®.
• Refrigerate 3 hours or until set.
• For a special garnish, top with 1/2 cup sliced fresh strawberries or lemon zest just before serving.Variation: Substitute Jello-O® Pistachio or Vanilla Flavor Instant Pudding, omit lemon juice, and prepare as directed.Each serving provides: 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.Nutrition Information per Serving (using reduced-fat crust, Cool Whip® Lite): 280 calories, 9g total fat, 4.5g saturated fat, less than 5mg cholesterol, 430mg sodium, 49g carbohydrate, 0g dietary fiber, 32g sugars, 3g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.

MOM'S TRIPLE~LAYER LEMON PIE!

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.

TRIPLE-LAYER LEMON MERINGUE PIE

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.

TRIPLE-LAYER LEMON PIE

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.

TRIPLE LEMON PIE

Steps:

• 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.

MOM'S LEMON MERINGUE PIE

Steps:

• In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly.
• Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice.
• Pour into pie crust and cool.