Poppy Seed Lemon Pie Recipe

4.5 3 3
Poppy Seed Lemon Pie Recipe
Poppy Seed Lemon Pie Recipe photo by Taste of Home
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Poppy Seed Lemon Pie Recipe

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4.5 3 3
Publisher Photo
Finish off a summer meal with the fresh-squeezed flavor of pretty Poppy Seed Lemon Pie from our Test Kitchen. Guests will love this tangy, light and refreshing finale to dinner…and never guess how simple it is to prepare. For added convenience, make it ahead of time and tuck in the fridge…then you can both chill out until serving!
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 tablespoon poppy seeds
  • 10 to 12 drops yellow food coloring, optional

Directions

In a large bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust.
Add poppy seeds and food coloring if desired to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped topping. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Poppy Seed Lemon Pie in Simple & Delicious May/June 2006, p21

Nutritional Facts

1 piece: 371 calories, 15g fat (9g saturated fat), 17mg cholesterol, 185mg sodium, 53g carbohydrate (45g sugars, 0 fiber), 5g protein.

  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 tablespoon poppy seeds
  • 10 to 12 drops yellow food coloring, optional
  1. In a large bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust.
  2. Add poppy seeds and food coloring if desired to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped topping. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Poppy Seed Lemon Pie in Simple & Delicious May/June 2006, p21

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DragonSlayersRosebud User ID: 198468 63846
Reviewed Feb. 20, 2014

"easy to make, if you do not have lemonade concentrate, you can substitute a 1/2 cup lemon juice and mix with sweetened condensed milk and continue with recipe. This dessert is light and airy and complimentary with any meal."

MY REVIEW
pinot User ID: 1828653 70333
Reviewed Nov. 26, 2012

"easy to make and everyone loved it! I used a regular baked pastry pie shell instead of the graham crust."

MY REVIEW
heidisilvan User ID: 2996375 155601
Reviewed Apr. 5, 2008

"looks very tastey."

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