Best Layered Lemon Pie Recipes

LAYERED LEMON PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

LAYERED PINEAPPLE AND LEMON CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese & sugar with a whisk until well blended, then stir in the Cool Whip & HALF of the crushed pineapple, before spreading this mixture into the crust.
• In a medium bowl, whisk together the pudding mix & milk, blending for 2 minutes; The mixture will be thick. Stir in the remaining pineapple, then spoon this mixture over the pie filling. Refrigerate for a couple of hours until chilled.

LAYERED LEMON PIE

Steps:

• Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.
• Refrigerate 4 hours or until set.

LEMON BLUEBERRY LAYERED PIE

Steps:

• 1. Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.
• 2. Add pudding mix, lemon zest and lemon juice; mix until well blended.
• 3. Spoon about half of the blueberry pie filling evenly into the bottom of the graham cracker pie crust. Spoon lemon-filling mixture on top and spread evenly.
• 4. Cover and chill for at least 1 hour. Spoon remaining blueberry pie filling on top just before serving. Garnish with fresh lemon zest and or whipped cream or cool whip if desired.

LAYERED PINEAPPLE-LEMON CHEESECAKE PIE

Steps:

• Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.
• Spread into crust.
• Beat pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

LAYERED LEMON PIE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. DO NOT PRICK THE BOTTOM OF THE PASTRY, but line the pastry with a double thickness of heavy-duty foil.
• Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
• Cool on a wire rack.
• FOR THE BOTTOM LAYER:.
• In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
• Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
• Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
• Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted.
• Set aside and cool to room temperature without any additional stirring.
• When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
• FOR THE MIDDLE LAYER:.
• In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
• Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
• When soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set.
• FOR THE TOP LAYER:.
• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Fold in the thawed whipped topping and spread this over the top of the pie.
• Refrigerate until set then cut, serve and enjoy!

LAYERED LEMON PIE

Steps:

• In a small mixing bowl, beat cream cheese and sugar until smooth.
• Beat in half of the pie filling.
• Fold in the whipped topping.
• Spoon into crust.
• Spread with remaining pie filling.
• Refrigerate for 15 minutes or until serving. Refrigerate leftovers if any.

LAYERED LEMON PIE

Steps:

• 1. Mix cream cheese, sugar, and half the lemon pie filling, till completely mix. Fold in whipped topping.
• 2. Spread mixture evenly over crust.
• 3. Top with remaining lemon filling.
• 4. Chill in refrigerator for at least 1 hour. Serve.