Layered Lemon Pie Recipe
- 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)
- 1. 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.
1 piece: 526 calories, 24g fat (13g saturated fat), 104mg cholesterol, 251mg sodium, 72g carbohydrate (61g sugars, 1g fiber), 6g protein
Reviews for Layered Lemon Pie
"I've been making this pie since before 2006. The original recipe was printed on a package of graham cracker pie crust (Keebler, I believe). I use fat-free cream cheese and fat-free Cool Whip, and it turns out fine."
"OMG. This pie was so simple and amazing everyone loved it."
"OMG! This was soooooo good AND easy!!! I did a tasting with this pie and folks were immediately trying to place orders. I haven't even priced it out! Thank you, thank you, thank you!!! I used a shortbread crust and MMMWAAAH!Gonna try it with some raspberry pie filling, too."
"This is fantastic - but I added lemon zest and lemon oil . I like a really lemon flavor the pie filling alone isn't much."
"This is an awesome lemon pie recipe. It is so simple."
"Sorry to say I thought I had "ALL" the ingredients when I went to the grocery store but had missed the lemon pie filling. I ended up using the cook and serve lemon pie filling and following the directions to it then adding the rest of the ingredients as listed. Turned out perfect. Took it last night to a card/domino party and everyone enjoyed it! Will try the other as it takes less time to prepare. Also, like someone else, I think i'd like it better with a flour/regular crust. A keeper for sure!! Thanks "
"I have been making this very same recipe for 20 years+. I came up with it out of the blue to change up regular cheesecake....but I add lemon juice to the cream cheese mixture to give it that extra lemon flavor. You can also do this same thing with key lime pie filling."
"I made this for Thanksgiving. It is delicious and very easy to make. Everyone loved it so I'll be making it again for Christmas."
"This is so delicious. I made it for a Sunday School picnic and everyone loved it. I also had to use California Lemon Dessert Filling since I couldn't find the lemon in a can. It's a bit more filling but it worked out fine. I would also use a 10 inch crust if you use more filling than listed. It tasted soooo good. Can't wait to make it again!"
"Quick and easy! Light and refreshing."
"Delicious and refreshing for the summer months!"
"I loved this recipe, very simple and fast to make. One change that I will make next time is to use a 10 inch crust. I had way too much filling and had to throw some away. Also, I could not find lemon pie filling so I used something called California Lemon Dessert Filling, it came out great."
"This was easy and so good!! My brother was to stuffed from dinner to eat it at my house but he was sure to text message me the next day an tell me how "rad" it was!"
"I put this in a regular crust and added extra Lemon pie filling to the top. It is amazing!!! I was trying to duplicate a pie from Village Inn and this was it. LOVED IT!"
"Fast, easy and very good. I agree that it's not as tart as some recipes, just the right pucker factor."
"My husband loved this pie! He told me never to lose the recipe, and I did. So am on the website printing it. He liked it because it wasn't as tart as most lemon pies."
"Have made this pie many times, always get great results and compliments! So Easy!!"
"this sounds like a good recipe.I can't wait to try it and post about it :-)"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.