Triple Layer Lemon Pie Recipes

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SUPER EASY TRIPLE LAYER LEMON PIE



Super Easy Triple Layer Lemon Pie image

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

2 cups cold milk
2 (3 ounce) packages jello instant lemon pudding
6 ounces graham cracker pie crusts
1 (8 ounce) container non-dairy whipped topping, thawed & divided

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

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Bobby Flay

Categories     dessert

Time 53m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

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.

TRIPLE LEMON PIE



Triple Lemon Pie image

Provided by Sandra Lee

Categories     dessert

Time 3h35m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 7

1 (15-ounce) box unroll and bake pie crusts (recommended: Pillsbury)
1 (4.3-ounce) box lemon pudding mix (recommended: Jell-O cook and serve)
4 egg yolks
1/4 cup sugar
3 cups lemonade
2 teaspoons lemon zest, finely grated
Fresh berries and whipped topping, for serving

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 MERINGUE PIE RECIPE - (4.6/5)



Triple-Layer Lemon Meringue Pie Recipe - (4.6/5) image

Provided by melissawelch

Number Of Ingredients 7

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk

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.

LAYERED LEMON PIE



Layered Lemon Pie image

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

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

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.

TRIPLE LAYER LEMON MERINGUE PIE



Triple Layer Lemon Meringue Pie image

This no-bake lemon pie is cool and refreshing. It's bursting with lemon flavor. The marshmallow whipped topping adds a unique flavor and fluffy texture. A light and delicious summertime dessert.

Provided by Heather Kelley

Categories     Fruit Desserts

Time 3h15m

Number Of Ingredients 7

2 c cold milk
2 pkg Jell-o lemon flavor instant pudding & pie filling (4-serving size each)
1 Tbsp lemon juice, fresh
1 honey graham pie crust (6 oz)
1 tub Cool Whip whipped topping, thawed, divided (8 oz)
2 1/2 c Jet-Puffed miniature marshmallows, divided
2 Tbsp cold milk

Steps:

  • 1. Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
  • 2. Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.
  • 3. Add half of the whipped topping to the remaining pudding; stir gently until well blended.
  • 4. Spread over pudding layer in crust.
  • 5. Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.
  • 6. Gently stir in whipped topping and spread over the pudding mixture.
  • 7. Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.

TRIPLE-LAYER LEMON MERINGUE PIE



Triple-Layer Lemon Meringue Pie image

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

2 cups cold milk
2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling
1 tablespoon lemon juice
1 (6 ounce) honey maid graham cracker pie crust (6 oz.)
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 1/2 cups jet-puffed miniature marshmallows, divided
2 tablespoons cold milk

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

MOM'S TRIPLE~LAYER LEMON PIE!



Mom's Triple~Layer Lemon Pie! image

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

FOR A GRAHAM CRUST:
1/3 c butter, melted
3 Tbsp sugar
1 1/4 c graham cracker crumbs
FIRST LAYER OF PIE:
4 oz cream cheese, room temp. (half of an 8 oz. block)
1/2 c sugar
1/2 tsp vanilla
1/2 c cool whip
SECOND LAYER OF PIE:
1 box (3.4 oz.) instant lemon pudding mix
1 c milk
1 1/2 Tbsp lemon juice (concentrate or fresh squeezed)
1/2 tsp lemon extract, optional but i add it
THIRD LAYER OF PIE:
the rest of an 8 oz. tub of cool whip

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.

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