Recipe by schmerna
"A refreshing and light dessert, perfect for summer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (.25 ounce) package
1 (9 inch)
pie shell, baked
grated lemon zest
1 (8 ounce) package
cream cheese, room temperature
heavy whipping cream, whipped
ADDITIONAL NOTE: USE A SHORTBREAD CRUST. IT IS JUST AS QUICK AS GRAHAM CRACKER AND TASTES MUCH BETTER WITH THIS PARTICULAR PIE. KEEBLER MAKES A GOOD SHORTBREAD CRUST.
This pie was fantastic. I have made it 5 times or so over the summer and receive compliments every time. It has just the right amount of sweetness and just the right amount of tartness. The first time I made it I used some extra filling to dip some strawberries in, which was very yummy. This gave me the idea to incorporate strawberries in some way. The next time I prepared it then I added 2 tablespoons of All Fruit strawberry preserves. Everyone raved about it and when I made it next I sliced strawberries and laid them on the bottom of the crust before I poured in the strawberry-lemon filling -- SOOO good!!!
The texture is definitely not mousse-like. The gelatin makes it very strange. Also not very sweet. I used fresh lemon juice and it's VERY tart.
AMAZING! So creamy and just enough sweetness not too much. I will be making this again and again. Would be wonderful with fresh fruit as suggested by some of the other reviewers. Divine! Thank you for sharing!
This is yummy.
My family LOVES this pie! It is tart, but we like that. The lemon flavor bowls you over, it is not too sweet, but it's not too intense, either. I agree with previous reviewers who say to use a shortbread crumb crust... it is awesome with this pie whereas graham cracker crust, I think, would just taste wrong. I don't see why people complain about the gelatin.... okay so the texture may not be authentically "mousse" like, but the gelatin holds the pie together and it's not like the texture is bad. I would rather have my pie hold together and be easy to slice, which is what the gelatin does for this pie.
I am making this for Thanksgiving this year, as my 8 year old begged for it. Thanks for a new family favorite!
Made this for a big family dinner and everyone loved it. Very refreshing and light. It's not really the consistency of mousse, with the gelatin, but it does hold together nicely and tastes great.
Great pie--wonderful for summer. Very light and cool. I used a shortbread pie crust instead of regular and I think that gave it a better flavor. Thanks for the recipe!
I made this tonight and got rave reviews from my family. I used a graham cracker crust so it was much quicker. I'm going to try this again and make some mini mousses for a party.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Mousse Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 257
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
See how to make the famous peanut butter pie created by Serendipity 3.
A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.