Creamy Lemon Pie

Like others said I used more lemon juice and still did not have the twang I wanted so I added about 1/2 pack of regular lemon koolaid.. whoa it is so good.

Absolutely loved this. So easy. The fresh lemon juice really pays off! Used a full 1/2c. Made with store bought graham cracker crust. Will make a homemade crust next time. The store bought version was like cardboard. This pie deserves better!!!

When doing cupcake size, make crust from 1 1/2 sleeves graham crackers, about 1/3 cup walnuts and about 1/4 teas cinnamon. Process well. Add about 6 Tbs melted butter while running food processor. Put 1 and 1/2 Tbs crust into bottom of cupcake wrapper. Press down with 1/4 cup measure. Use larger scoop (standard cupcake) to fill to near top. May need to add a bit more. Bake at 350 for 4 minutes, turn then 3 minutes more. Cool in cupcake tin for at least 10 minutes then remove to wire rack. Cool on counter for at least 15 minutes then move to fridge. Makes 16-17

This was great as is BUT I made the raspberry cake filling found here https://www.allrecipes.com/recipe/242392/raspberry-filling/ and dropped some spoonfuls on top and swirled it through with a butter knife. It was great! I made a half recipe of the filling and didn’t even need all of that.

I didn’t make any changes, I will definitely make this again I have been making it for years.

Very easy to make! After reading about the “lack of lemon flavor” comments, I decided to add about a tablespoon of zest and a drop of lemon oil to the mix. The pie was a hit and it will be in my best summer pie recipes! Thanks for sharing !!

It was a good pie that did not take much effort,but it fell apart in the shell and was messy.

very yummy & easy to make. But, it does need more lemon juice. I will make this again. It was a real hit.

This was easy and delicious. I didn’t change a thing. The fresh lemon juice is the key! I’m planning on making it again!

I made this pie when I first saw it in All Recipe issue for Sept. Everyone just loved it and it was an easy pie to make. Am making it today w/Cookie crust.

Made as suggested, added rind from 2 lemons, 2 squeezed lemons, added enough lemon juice to make 1/2 cup juice. Used 8 oz partially thawed cool whip. Served partially frozen. 5 stars with changes. DH and kids loved it!

I may have never seen this recipe if it wasn’t for my brand new subscription to Allrecipes magazine. I made the change suggested by the editors/ increase the lemon juice to a half a cup. And I used bottled lemon juice. But I also increased the pie crust to 10 inches and the whipped topping to 16 ounces and I skimmed off a little and put it in the freezer for a frozen dessert. Yum yum. This recipe is super easy, super inexpensive and super delicious. it is the perfect thing to make when you need to go to a party when it’s hot outside. I think I’m going to try to make it with lime next time. I might just put in small cups and freeze them and skip the pie crust. This recipe is easy to play with!

So, so easy and really delicious. I did use 1/2 cup lemon juice (from 4 lemons) and zested one lemon over the top. With only three ingredients in the filling, it couldn’t be easier. The last two pieces are in the freezer now because I wanted to try it frozen. Next time, I’m going to make my own graham cracker crust because I don’t think store-bought does this filling justice.

This was so good and easy! I did add more lemon juice as other reviewers mentioned, about 1 cup and it was very tasty. I will definitely make it again!

I’ve made this pie twice now. I love the flavor–nice and light for a hot summer day! I do use 1/2 c. of lemon juice (as recommended in the Allrecipes magazine). Next time I make it I will reduce the amount of Cool Whip. Using 12 oz fills the pie crust to overflowing with at least a cup left over. OR, I’ll make my own crust in a larger or deep dish pie plate.

We loved it! It’s easy, uses normal pantry type ingredients and tastes great. I had been making a similar recipe for several years but it used a small frozen lemonade which is now impossible to find and only used a partial can of the sweetened condensed milk. This recipe is best kept frozen to keep it firm. Thank you so much for sharing the recipe Becca!

I made the pie for a backyard birthday party of our neighbor. Turned out Lemon Pie was his favorite, everyone loved it and it was all eaten up quickly! Other desserts were left over, including brownies and cookies.

Used a “home made” graham cracker crust and instead of Cool Whipped, used the 121 Whipped Cream recipe, also on Allrecipe.com. Used a bit more lemon juice as others suggested and some lemon peel. Very good and not too hard.

This was an easy and yummy dessert for a hot day. I made my own graham cracker crust using the Graham Cracker Crust recipe on Allrecipes. I used half a cup of lemon juice and about 2 tablespoons of lemon zest to up the lemon flavor. I’ll likely up the lemon juice in the future, as it was more sweet and creamy than lemony.

I used 1 cup of fresh squeezed lemon juice & definitely will make again.

I used a topping called Nutriwhip Dessert Topping (500mL) which comes as a boxed liquid that you whip up. I poured the contents of this box into my stand mixer bowl along with the sweetened condensed milk, lemon juice (1/2 cup squeezed) and the grated rind of two lemons and mixed at high speed for two minutes. At first I was terrified that it wouldn’t whip up with all the other ingredients… but it did beautifully (I don’t think it would’ve worked at all with a hand mixer though, I really beat it hard in my stand mixer to whip it up). Anyway, if I could do it all over again I would’ve added the grated lemon rind AFTER everything was whipped up because it got thickly entangled in my mixing whisk and much of it didn’t get into the final pie. I’d add it last and then mix it in by hand. There was so much whipped filling that my pie is piled 4 inches thick and I have two cups left over.