Triple Layer Lemon Meringue Pie Recipe @pinch

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

triple layer lemon meringue pie
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pies Yield: 6 Servings
Ingredients :
  • 2 cup(s) cold milk
  • 2 package(s) Jell-o lemon flavor instant pudding & pie filling (4-serving size each)
  • 1 tablespoon(s) lemon juice
  • fresh
  • 1 - honey graham pie crust (6 oz)
  • 1 - tub Cool Whip whipped topping
  • thawed
  • divided (8 oz)
  • 2 1/2 cup(s) Jet-Puffed miniature marshmallows
  • divided
  • 2 tablespoon(s) cold milk
Intructions :
  • 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.)
  • Spread 1 1/2 cups of the pudding onto the bottom of the crust, set aside.
  • Add half of the whipped topping to the remaining pudding, stir gently until well blended.
  • Spread over pudding layer in crust.
  • 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.
  • Gently stir in whipped topping and spread over the pudding mixture.
  • Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.

Rated 5/5 based on 70 Reviews

Keyword : triple layer-lemon meringue-pie-American

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