Real Recipes From Real Home Cooks ®

mom's triple~layer lemon pie!

(2 ratings)
Recipe by
Kelly Williams
Forked River, NJ

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 with a graham crust for my hubby's birthday! He LOVED it! I even decorated the top this time with my large 1M tip. Came out so pretty! I was very proud of this beautiful little lemon pie, and my hubby had 2 pieces! Hope you try and enjoy, too! ~Photos by me~

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 5 Min

Ingredients For mom's triple~layer lemon pie!

  • 1/3 c
    butter, melted
  • 3 Tbsp
  • 1 1/4 c
    graham cracker crumbs
  • 4 oz
    cream cheese, room temp. (half of an 8 oz. block)
  • 1/2 c
  • 1/2 tsp
  • 1/2 c
    cool whip
  • 1 box
    (3.4 oz.) instant lemon pudding mix
  • 1 c
  • 1 1/2 Tbsp
    lemon juice (concentrate or fresh squeezed)
  • 1/2 tsp
    lemon extract, optional but i add it
  • the rest of an 8 oz. tub of cool whip

How To Make mom's triple~layer lemon pie!

  • 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.