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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 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)


  • 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
1 piece: 526 calories, 24g fat (13g saturated fat), 104mg cholesterol, 251mg sodium, 72g carbohydrate (61g sugars, 1g fiber), 6g protein.

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Average Rating:
  • Linda
    Dec 24, 2020

    No comment left

  • GrandaK
    Dec 16, 2020

    Easy and very good. Even my picky grandkids loved it! Such a great recipe!

  • Laurie
    Jun 26, 2020

    This recipe is great. My family loved it. I did the 3 layers. I will say I think the crust should be 1/4 cup unsalted butter with 1 1/4 grahm cracker crumbs as what was listed was too soggy for me. I am going to do a chocolate version and cherry version for friends this weekend 6/2020.

  • sd20
    Nov 29, 2019

    Easy to make but just okay !

  • MarineMom_texas
    Aug 20, 2019

    We love this pie. I made a couple of changes. One reviewer suggested a larger pie pan and I agree. I used a 10-inch pie plate and dumped the graham cracker crust into it and patted it down. I made three layers. First layer was half can of lemon pie filling and half whipped topping mixed together, second layer was remaining lemon pie filling, and last layer was remaining whipped topping. Fabulous. Definitely 5 stars. VFE

  • jadegreen_eyz
    Jun 29, 2019

    lkollock, don't know if you have made this in a 9x13 pan yet but keep these volumes in mind: 9x1 ½-inch pie pan holds 4 cups, a 9x13x2 baking pan holds 15 cups. It would seem to me you would have to triple (at the very least), not just double the pie filling. It would still probably make a much thinner dessert as a result.

  • Msflambdog
    Apr 13, 2019

    We loved this pie, it is light and not heavy. I did add the zest of one lemon.

  • heathersmylie
    Mar 16, 2019

    In response to lkollock, I think that graham crackers will get soggy but if you grind them and make a graham cracker crust(Recipe can be found online) out of them then it would work great if you like cinnamon with lemon. The flavor of cinnamon with lemon would just be a matter of preference.

  • lkollock
    Mar 14, 2019

    I haven't made it yet but it sounds so good! I was wondering if I could make it in a 13x9? I was thinking I would line with cinnamon graham crackers and double the filling ingredients. Any thoughts?

  • angela32
    Oct 29, 2018

    This pie is SO good! Easy and delicious, will be making again!