I absolutely LOVE lemon and this pie did not disappoint. It’s perfect for summertime, especially on those really hot days. The pie is best to have the next day when it has had a chance to set overnight but I was too excited and dug right into it. You can make everything homemade, except for the pudding (unless you know of a way to make homemade pudding, if so please share!), or you can buy store bought items or do a mixture of both…it’s super easy either way!
- graham cracker or shortbread crust (such as Keebler’s)
- or you can make your own with 6 table spoons of butter, 1 table spoon of sugar, and one box of graham crackers. Crush graham crackers and mix with sugar and melted butter. Let sit in fridge to set
- 2 boxes of lemon pudding
- heavy whipping cream
- vanilla extract
- confectioner’s sugar
Place mixing bowl for whipped cream in freezer to chill.
Mix pudding, following the directions on the box.
Add half of the pudding to the pie crust and let it sit in the fridge for 30 minutes to set. Put other 1/2 of pudding into the fridge to keep cold.
While the pie is setting in the fridge, make the whipped cream by adding a cup of heavy whipping cream, a teaspoon of vanilla extract, and 3 table spoons of confectioner’s sugar (more or less depending on preference). Whip for 3-5 minutes until soft peaks form (be careful not to over whip or you will end up with butter!).
Add 1/2 of the whipped cream to the remaining pudding mixture by slowly folding it in. It will have a pale yellow color to it. This will create a mousse like mixture.
Add the mousse to the pie on top of the pudding layer. Let chill in fridge for 30 minutes. Put remaining 1/2 of whipped cream to the fridge.
Add remaining whipped cream to pie to create 3rd layer. Add lemon zest if you prefer more lemon!
Let the pie sit in the fridge at least for a couple of hours or overnight.