Recipe by Becca Jones
"This lemony cream pie is quick and easy. It is a favorite of my family."
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1 (9 inch)
prepared graham cracker crust
1 (14 ounce) can
sweetened condensed milk
fresh lemon juice
1 (12 ounce) container
frozen whipped topping, thawed
I've made this recipe for years, and it's fabulous. However I use 1 cup of lemon juice to 16 oz. of Cool Whip. I also usually make my own pie crust. It is a family staple for me, and I never make recipes this quick and easy.
This was the fastest dessert I've ever made. I should have know that it was too good to be true. This is a "Cool Whip" pie with a hint of lemon flavor. I added about twice the amount of lemon juice, just to get a hint of lemon flavor.
I read the reviews for this pie and took matters into my own hands. Since there didn't seem to be enough lemon flavor, I used lemon juice squeezed from 2 lemons and the zest of the lemons. The zest enhances the flavor tremendously! It was delicious and looked even better with graham cracker crumbs sprinkled over the top.
So easy and everyone wants this recipe-Delicious! I use 1 tsp Lemon Extract for more lemony flavor and started using homemade whipped cream, "Sweetened Whipped Cream" from this website, instead of CoolWhip but because the texture is softer I freeze it (partially thawed some think it's an ice cream pie!). I also sprinkle lemon zest on top.
Big hit!! Everyone loved it. I squeezed two fresh lemons and used bottled lemon juice to make up the difference. Turned out great!
This is simple, easy, tart & tasty! I sprinkled some lemon zest on top for a little color!
Easy and so delicious! Forget those complicated recipes, this is really wonderful. Everyone picked this over the Lemon Meringue in my taste test.
This pie is super sweet. Curled my teeth, with just the tablespoon of the filling that I sampled. Definitely needs lemon zest otherwise tastes just of cool whip and the sweetened condensed milk. I used the zest of two and 1/2 lemons. Use a micrograter to zest, and it's a snap.
Also zested 1/2 of a lemon to put on top for decoration along with a lemon twist. Definitely do not be tempted to put more cool whip on top as a topping. Not needed at all. This is, of course, not cooking. Just putting things together. Great when you need to take a dessert somewhere. Can make it in the morning in about five minutes time, ready to take by evening. With the addition of the zest, my pie was lemony.
Would make again trying some kind of pie filling without the condensed milk added.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Lemon Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 201
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