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Layered Lemon Pie

 Layered Lemon Pie
“This is a great ending for almost any meal that kids and adults all enjoy,” Elizabeth Yoder promises from Belcourt, North Dakota. “The creamy lemon filling is always a hit with my husband.”
8 ServingsPrep: 20 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (15-3/4 ounces) lemon pie filling, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)


  • In a small bowl, beat cream cheese and sugar until smooth. Beat in
  • half of the pie filling. Fold in the whipped topping. Spoon into
  • crust. Spread remaining pie filling over cream cheese layer.
  • Refrigerate for at least 15 minutes before serving. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 526 calories, 24 g fat (13 g saturated fat), 104 mg cholesterol, 251 mg sodium, 72 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.