Triple layer lemon meringue pie

Heather Kelley


*This recipe was passed down from my Great Grandmother Jenny...

Blue Ribbon Recipe

Lemon desserts are always so refreshing after a big meal and this one was especially light and delicious... Loved it! The Test Kitchen


★★★★★ 8 votes

8 servings
3 Hr 15 Min
Stove Top


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  • 2 c
    cold milk
  • 2 pkg
    ( 4-serving size each) Jello lemon flavor instant pudding&pie filling
  • 1 Tbsp
    lemon juice, fresh
  • 1
    honey graham pie crust (6 ounces)
  • 1
    tub (8 ounces) cool whip whipped topping, thawed, divided
  • 2 1/2 c
    jet- puffed miniature marshmallows, divided
  • 2 Tbsp
    cold milk

How to Make Triple layer lemon meringue pie


  1. Pour 2 cups milk into large bowl. Add dry puddling mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
  2. Spread 1 1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 tablespoons milk; stir. Microwave on high 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate 15 minutes or until cooled. Gently stir in whipped topping; spread over the pudding mixture.
  3. Refrigerate 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator Make 8 servings, 1 slice each.

Printable Recipe Card

About Triple layer lemon meringue pie

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Summer

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