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Triple-Layer Lemon Pie

Hello, sunshine. Three layers—fluffy, creamy and cool—come together in just 30 minutes, then chilled for a lemony delight.

Prep time

30 min

Total time

4 hr 30 min

Servings

Makes 10 servings.

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    Ingredients
    • 8 HONEY MAID Honey Grahams, finely crushed
    • 1/4 cup sugar
    • 1/3 cup butter or margarine, melted
    • 2 pkg. (4-serving size each) lemon instant pudding mix
    • 2 cups cold milk
    • 1 Tbsp. lemon juice
    • 1 tub (8 oz.) frozen whipped topping, thawed, divided
Preparation
  • Heat oven to 375°F.
  • Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
  • Bake 8 to 10 min. or until lightly browned.  Cool completely.
  • Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of crust.
  • Whisk half the whipped topping into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping.
  • Refrigerate 4 hours or until firm.

Recipe Tips

Size-WiseThis lemony pie is the perfect choice for a spring or summer celebration with friends or family.

Variation Prepare using 1-1/2 cups HONEY MAID Graham Cracker Crumbs. Or, omit lemon juice and prepare using pistachio or vanilla instant pudding mix.

For a No-Bake PiePrepare crust as directed but do not bake.  Refrigerate until ready to fill.

73956
Calories 290
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 20mg
Sodium 440mg
Total Carbohydrate 43g
Dietary Fiber 0g
Total Sugars 31g
     Includes 29g Added Sugars
Protein 2g
Vitamin A 8% DV
Vitamin C 0% DV
Vitamin D 0% DV
Calcium 6% DV
Iron 0% DV
Potassium 2% DV

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