Layered Lemon Pie
Total TimePrep: 20 min. + chilling
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Easy and very good. Even my picky grandkids loved it! Such a great recipe!
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.
Easy to make but just okay !
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
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.
We loved this pie, it is light and not heavy. I did add the zest of one lemon.
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.
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?
This pie is SO good! Easy and delicious, will be making again!