Triple Layer Lemon Meringue Pie

★★★★★ 8 Reviews
bluebyu817 avatar
By Heather Kelley
from Pensacola , FL

This recipe was passed down from my Great Grandmother Jenny.

Blue Ribbon Recipe

This no-bake lemon pie is cool and refreshing. It's bursting with lemon flavor. The marshmallow whipped topping adds a unique flavor and fluffy texture. A light and delicious summertime dessert.

— The Test Kitchen @kitchencrew
serves 8 servings
prep time 3 Hr 15 Min
method Stove Top

Ingredients

  • 2 c
    cold milk
  • 2 pkg
    Jell-o lemon flavor instant pudding & pie filling (4-serving size each)
  • 1 Tbsp
    lemon juice, fresh
  • 1
    honey graham pie crust (6 oz)
  • 1
    tub Cool Whip whipped topping, thawed, divided (8 oz)
  • 2 1/2 c
    Jet-Puffed miniature marshmallows, divided
  • 2 Tbsp
    cold milk
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How To Make

  • 1
    Pour 2 cups of milk into a large bowl. Add dry pudding 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 the bottom of the crust; set aside.
  • 3
    Add half of the whipped topping to the remaining pudding; stir gently until well blended.
  • 4
    Spread over pudding layer in crust.
  • 5
    Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.
  • 6
    Gently stir in whipped topping and spread over the pudding mixture.
  • 7
    Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.
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