MOM'S TRIPLE~LAYER LEMON PIE!

Mom's Triple~Layer Lemon Pie! image

Provided by Kelly Williams

Time 25m

Number Of Ingredients 16

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FOR A GRAHAM CRUST:
1/3 c butter, melted
3 Tbsp sugar
1 1/4 c graham cracker crumbs
FIRST LAYER OF PIE:
4 oz cream cheese, room temp. (half of an 8 oz. block)
1/2 c sugar
1/2 tsp vanilla
1/2 c cool whip
SECOND LAYER OF PIE:
1 box (3.4 oz.) instant lemon pudding mix
1 c milk
1 1/2 Tbsp lemon juice (concentrate or fresh squeezed)
1/2 tsp lemon extract, optional but i add it
THIRD LAYER OF PIE:
the rest of an 8 oz. tub of cool whip

Steps:

1. For graham Cracker Crust: In medium bowl, mix crumbs and sugar until well mixed. In small bowl, melt butter in microwave. Pour over crumb/sugar mixture and stir well until all is moist. Press into bottom and up sides of a 9" pie plate. Bake in 350 degree oven for 6-8 minutes. Cool, then chill in fridge.
2. First Layer of Pie: In mixer, beat softened (room temp.) cream cheese and sugar until well mixed. Beat in vanilla and 1/2 cup Cool Whip. Spread evenly into bottom of pie shell. (Start in the center and spread outward to avoid mixing in pie shell crumbs.) Chill in fridge for 30 minutes.
3. Second Layer of Pie: In clean mixer bowl, add 1 box instant lemon pudding mix, milk, lemon juice and extract. Beat on medium-low until incorporated, then beat on fairly high for 5 minutes. Evenly spread over first layer. Chill for 20-30 minutes.
4. For Third Layer of Pie: Place remaining Cool Whip, half at a time, into a pastry bag with a large fluted tip if desired. I used a 1M this time. Pipe Cool Whip onto top. *You can also just top pie with Cool Whip by the spoonfuls and use the back of your spoon to swirl top and make peaks. *Looks extra pretty with a stemmed maraschino cherry on top of each slice, too.
5. *You can also do a pastry crust if desired. Pre-bake pie crust and cool. Remember to prick bottom and sides before blind baking and use parchment paper and pie weight beans to weigh down crust so it doesn't poof up and become distorted and unusable.