Four Layer Lemon Pie

Indulge in the zesty, creamy delight of Four Layer Lemon Pie, a no-fuss dessert that’s perfect for any occasion. Featuring a buttery graham cracker crust, a velvety cream cheese layer, a tangy lemon pudding filling, and a fluffy whipped topping, this pie is a dream dessert for lemon lovers. The contrasting layers create a symphony of textures and flavors, from the crisp crust to the cloud-like cream topping, all brought together with a refreshing burst of citrus. Easy to prepare with just 30 minutes of hands-on time, this crowd-pleaser is garnished with a sprinkle of lemon zest for an extra touch of brightness. Ideal for potlucks, holidays, or whenever you need a sweet taste of sunshine, this no-bake-inspired masterpiece will become your go-to dessert for its simplicity and bold, sunny flavors.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 10

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 8 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 1 cup Heavy whipping cream
• 2 packages Lemon pudding mix (instant, 3.4 oz each)
• 2.5 cups Milk
• 8 ounces Whipped topping (such as Cool Whip), thawed
• 1 teaspoon Lemon zest, for garnish (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.

Step 4

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.

Step 5

In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

Step 6

In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Spread this cream cheese layer evenly over the cooled crust.

Step 7

In another bowl, whisk together the lemon pudding mixes and milk for 2-3 minutes, or until thickened. Spread the pudding layer over the cream cheese layer.

Step 8

Top the pudding layer with the whipped topping, spreading it evenly to cover the entire surface.

Step 9

Refrigerate the pie for at least 4 hours, or until fully set.

Step 10

Garnish with lemon zest before serving, if desired. Slice into squares and enjoy!

Nutrition Facts

Serving size	1771 grams (1771.0g)

Amount per serving	% Daily Value*
Calories	4663

Total Fat 294.00g	377%
Saturated Fat 186.10g	931%
Polyunsaturated Fat 0.40g
Cholesterol 732mg	244%
Sodium 2823mg	123%
Total Carbohydrate 441.10g	160%
Dietary Fiber 4.50g	16%
Total Sugars 300.20g
Protein 49.10g	98%

Vitamin D 268IU	1342%
Calcium 1110mg	85%
Iron 8mg	43%
Potassium 1537mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 4.3%

Carbs: 38.3%