Four Layer Lemon Pie
Indulge in the zesty, creamy delight of Four Layer Lemon Pie, a no-fuss dessert that’s perfect for any occasion. Featuring a buttery graham cracker crust, a velvety cream cheese layer, a tangy lemon pudding filling, and a fluffy whipped topping, this pie is a dream dessert for lemon lovers. The contrasting layers create a symphony of textures and flavors, from the crisp crust to the cloud-like cream topping, all brought together with a refreshing burst of citrus. Easy to prepare with just 30 minutes of hands-on time, this crowd-pleaser is garnished with a sprinkle of lemon zest for an extra touch of brightness. Ideal for potlucks, holidays, or whenever you need a sweet taste of sunshine, this no-bake-inspired masterpiece will become your go-to dessert for its simplicity and bold, sunny flavors.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 2 packages Lemon pudding mix (instant, 3.4 oz each)
- 2.5 cups Milk
- 8 ounces Whipped topping (such as Cool Whip), thawed
- 1 teaspoon Lemon zest, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Spread this cream cheese layer evenly over the cooled crust.
In another bowl, whisk together the lemon pudding mixes and milk for 2-3 minutes, or until thickened. Spread the pudding layer over the cream cheese layer.
Top the pudding layer with the whipped topping, spreading it evenly to cover the entire surface.
Refrigerate the pie for at least 4 hours, or until fully set.
Garnish with lemon zest before serving, if desired. Slice into squares and enjoy!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 40.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
