Best Triple Layer Lemon Meringue Pie Recipes

Triple Layer Lemon Meringue Pie image

Provided by Heather Kelley

Time 3h15m

Number Of Ingredients 7

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

Steps:

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.

Triple-Layer Lemon Meringue Pie image

Provided by LMillerRN

Categories Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups cold milk
2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling
1 tablespoon lemon juice
1 (6 ounce) honey maid graham cracker pie crust (6 oz.)
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 1/2 cups jet-puffed miniature marshmallows, divided
2 tablespoons cold milk

Steps:

POUR 2 cups milk into large bowl.
Add dry pudding mixes and juice.
Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
Add half of the whipped topping to remaining pudding; stir gently until well blended.
Spread over pudding layer in crust.
Place 2 cups of the marshmallows in large microwaveable bowl.
Add 2 tablespoons milk; stir.
Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
Refrigerate 15 minute or until cooled.
Gently stir in whipped topping; spread over pudding mixture.
REFRIGERATE 3 hours or until set.
Top with the remaining 1/2 cup marshmallows just before serving.
Store leftover pie in refrigerator.

Nutrition Facts : Calories 387.7, Fat 18.4, SaturatedFat 9.2, Cholesterol 48.2, Sodium 505.6, Carbohydrate 54, Fiber 0.3, Sugar 17.1, Protein 3.9

Triple-Layer Lemon Meringue Pie Recipe - (4.6/5) image

Provided by melissawelch

Number Of Ingredients 7

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk

Steps:

POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.