Best Lemon Pudding Pie Recipes
LEMON PUDDING PIE
This refreshing cool treat is made lickety split! Using ready-made pie crust and instant pudding, plus a few extras, brings a delightful creamy dessert to the table in no time at all.
Provided by Tina Girard
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk heavy cream, milk, and lemon pudding mix together in a bowl for 2 minutes. Let stand until soft-set, about 5 minutes. Pour pudding into the graham cracker pie crust.
- Combine lemon frosting and whipped topping in the bowl of a stand mixer. Mix on medium speed for 2 minutes. Spoon over the pudding layer. Garnish with lemon slices and mint leaves.
- Serve pie immediately or refrigerate for at least 1 hour for best flavor.
Nutrition Facts : Calories 823.8 calories, Carbohydrate 95.8 g, Cholesterol 76.7 mg, Fat 47.7 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 26.3 g, Sodium 667.5 mg, Sugar 23.6 g
MINI LEMON-BLUEBERRY PUDDING PIE BITES
Also Known As: JAYBEE JIBBLERS
Provided by My Food and Family
Categories Home
Time 10m
Yield 30 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.)
- Spoon into resealable plastic bag; press excess air from bag, then seal bag. Cut small piece from one bottom corner of bag; use to pipe pudding onto cookies.
- Top with COOL WHIP and blueberries.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
EASY RASPBERRY-LEMON PUDDING PIE
Sweet, juicy raspberries bring out the citrusy, lemony deliciousness of this quick and easy no-bake pudding pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 26 g, Protein 3 g
{NO BAKE} TRIPLE LAYER LEMON PUDDING PIE
This easy & simple no bake triple layer lemon pudding pie is the perfect summertime dessert! You only need 5 ingredients for a sweet and creamy lemon pudding pie that is no bake and so simple to make.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes).
- Spread 1 1/2 cups onto the prepared crust.
- Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
- Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust.
- Top the pie with the remaining whipped cream.
- Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in the fridge overnight.
LEMON PUDDING PIE
Make and share this Lemon Pudding Pie recipe from Food.com.
Provided by NoraMarie
Categories Pie
Time 6h11m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks, 1 at a time, beating well after each addition. Beat in the lemon juice and rind; beat in flour and cream.
- Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar; beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites.
- Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch.
- Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie.
Nutrition Facts : Calories 487.2, Fat 28.1, SaturatedFat 13.1, Cholesterol 151.6, Sodium 255.8, Carbohydrate 54.4, Fiber 0.8, Sugar 33.9, Protein 6.2
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