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Four-Layer Lemon Pie

Four-Layer Lemon Pie recipe image
This Four-Layer Lemon Pie is a refreshing and tangy dessert that balances sweet and tart flavors perfectly. The base is a sturdy, buttery crust made from flour, sugar, and oil, baked until golden. The second layer features a rich, creamy cream cheese mixture that adds depth and smoothness. The third layer is the star: a vibrant, thickened lemon pudding that delivers a bright citrus punch. Topped with a light cloud of whipped topping, this pie is visually appealing and texturally delightful. It&# 226;ÂÂs an easy, crowd-pleasing dessert that requires minimal baking, making it perfect for summer gatherings, potlucks, or a simple family dinner. Serve chilled for the best texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1234.0
Dietary: Vegetarian
Description
This Four-Layer Lemon Pie is a refreshing and tangy dessert that balances sweet and tart flavors perfectly. The base is a sturdy, buttery crust made from flour, sugar, and oil, baked until golden. The second layer features a rich, creamy cream cheese mixture that adds depth and smoothness. The third layer is the star: a vibrant, thickened lemon pudding that delivers a bright citrus punch. Topped with a light cloud of whipped topping, this pie is visually appealing and texturally delightful. It&# 226;ÂÂs an easy, crowd-pleasing dessert that requires minimal baking, making it perfect for summer gatherings, potlucks, or a simple family dinner. Serve chilled for the best texture.
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Vegetable oil
  • 8 ounces Cream cheese, softened
  • 1 cup Powdered sugar
  • 1 box (6 oz) Instant lemon pudding and pie filling
  • 3 cups Milk
  • 4 ounces Whipped topping, thawed
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    For the crust, mix flour, sugar, and vegetable oil in a bowl until the mixture resembles coarse crumbs.
  3. 3
    Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  4. 4
    Bake the crust for 8 to 10 minutes, or until lightly browned. Remove from oven and let cool completely.
  5. 5
    For the second layer, beat the softened cream cheese and powdered sugar together in a medium bowl until smooth and creamy.
  6. 6
    Spread the cream cheese mixture evenly over the cooled crust. Place in the refrigerator to chill while preparing the next layer.
  7. 7
    For the third layer, whisk the instant lemon pudding mix with 3 cups of milk in a large bowl for 2 minutes until thickened.
  8. 8
    Remove the pie from the refrigerator and pour the lemon pudding mixture evenly over the cream cheese layer.
  9. 9
    Refrigerate the pie for at least 2 hours, or until the pudding layer is set.
  10. 10
    Just before serving, spread the thawed whipped topping over the set lemon layer.
  11. 11
    Slice and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1234.0kcal
% Daily Value *
Total Fat 98.6g152%
Saturated Fat 46.8g234%
Cholesterol 174.4mg59%
Sodium 653.1mg28%
Total Carbohydrate 80.6g27%
Dietary Fiber 4.2g17%
Sugars 68.3g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the crust is completely cool before adding the cream cheese layer to prevent melting.

For a firmer crust, you can substitute the vegetable oil with melted butter for a richer flavor.

This pie must be kept refrigerated. Store leftovers in an airtight container in the fridge for up to 3 days.

Do not freeze this pie, as the texture of the pudding and whipped topping will change upon thawing.

Keywords: lemon, pie, dessert, cream cheese, pudding, whipped topping, no-bake, citrus, layered, easy, summer, potluck, chilled, tangy, creamy
Read it online: https://www.chefs-mate.com/recipe/four-layer-lemon-pie/