MOST HELPFUL REVIEWS:
This pie is so easy to make yet so good! I make this quite often during the summer, I didn’t even know the recipe was on here until today. If you love cool lemon desserts like me, then try this. It’s very refreshing and light. You could also use a store-bought pie crust, also. Just fill after the crust is baked and cooled. 🙂
This one is a inner. So easy. So good.
My wife is diabetic, so I used sugar-free pudding and lite Cool Whip. It did fine.
This is a nice and light lemon dessert! Great for taste with just a few ingrediants and no bake is perfect! You can also make this a Chocolate Triple Layer Pie too by getting 2 packages of JELLO Chocolate Instant pudding and a OREO chocolate ready made crust instead. Following directions the exact same but with the chocolate pudding instead of the lemon with the chocolate pie crust! YUM either way 5 stars!
This was delicious and amazing. It was so lite and refreshing after a heavy meal. Can’t wait to make this again this summer.
Fast & easy to prepare. Just the flavor I needed on a rainy Oregon spring day.
1 ready-to-use graham cracker or shortbread crust
2 boxes (3.4 oz each) lemon instant pudding mix do not prepare
2 cups whole milk
1 tablespoon fresh lemon juice about 1 lemon
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes).
Spread 1 1/2 cups onto the prepared crust.
Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust.
Top the pie with the remaining whipped cream.
Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in the fridge overnight.