This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. &mdash;Elizabeth Yoder, Belcourt, North Dakota

Layered Lemon Pie

(8 ounces) cream cheese, softened

sugar

(15-3/4 ounces) lemon pie filling, divided

carton (8 ounces) frozen whipped topping, thawed

graham cracker crust (9 inches)

This recipe has quickly moved up to the #1 recipe in all my collection!!  I use sugar free Cool Whip, Splenda, and low-fat Philly to help our diets and it's simply perfection!  Have made this 5 times in 3 weeks.  Lemon is our all-time favorite pie filling, although all others are good, too! Thank you, Elizabeth and TOH!!

I made this exactly as written and it was absolutely delicious.  Might be a bit too rich and heavy for some as an after dinner desert, but I can understand why it's so popular with others.  You could probably cut the whipped topping in half to lighten it up a bit and still have plenty of filling.  Mine was up over the top of my 9" dish.

I have made this several times and am always pleased with the results.  So easy to prepare and always a crowd pleaser.  It has become our go-to lemon pie dessert.

We love this pie. I made a couple of changes. One reviewer suggested a larger pie pan and I agree. I used a 10-inch pie plate and dumped the graham cracker crust into it and patted it down. I made three layers. First layer was half  can  of lemon pie filling and half whipped topping mixed together, second layer was remaining lemon pie filling, and last layer was remaining whipped topping. Fabulous. Definitely 5 stars. VFE

This recipe is great. My family loved it. I did the 3 layers. I will say I think the crust should be 1/4 cup unsalted butter with 1 1/4 grahm cracker crumbs as what was listed was too soggy for me. I am going to do a chocolate version and cherry version for friends this weekend 6/2020.

Easy and very good.  Even my picky grandkids loved it!  Such a great recipe!

This had a nice light lemon taste and was so easy to make.  I believe this would also be good with a shortbread crust as noted by another reviewer for those of you who do not like graham cracker crust.

We loved this pie, it is light and not heavy. I did add the zest of one lemon.

OMG! This was soooooo good AND easy!!! I did a tasting with this pie and folks were immediately trying to place orders.  I haven't even priced it out! Thank you, thank you, thank you!!!  I used a shortbread crust and MMMWAAAH!Gonna try it with some raspberry pie filling, too.

Delicious and easy to do. Was a big hit. I will try it with other flavors as well.

Sorry to say I thought I had "ALL" the ingredients when I went to the grocery store but had missed the lemon pie filling. I ended up using the cook and serve lemon pie filling and following the directions to it then adding the rest of the ingredients as listed. Turned out perfect. Took it last night to a card/domino party and everyone enjoyed it! Will try the other as it takes less time to prepare. Also, like someone else, I think i'd like it better with a flour/regular crust. A keeper for sure!! Thanks 

I've been making this pie since before 2006.  The original recipe was printed on a package of graham cracker pie crust (Keebler, I believe).  I use fat-free cream cheese and fat-free Cool Whip, and it turns out fine.

Yummy and easy to whip up. Used Neufchatel cheese and light whipped topping with no problem.  I think I may try with lemon pudding next time.

So delicious.  I added a little more pie filling, but simply great.

This is a great light desert.  Making it again and a strawberry version for Easter Sunday.

I loved this recipe, very simple and fast to make.  One change that I will make next time is to use a 10 inch crust.  I had way too much filling and had to throw some away.  Also, I could not find lemon pie filling so I used something called California Lemon Dessert Filling, it came out great.

This is so delicious.  I made it for a Sunday School picnic and everyone loved it.  I also had to use California Lemon Dessert Filling since I couldn't find the lemon in a can.  It's a bit more filling but it worked out fine.  I would also use a 10 inch crust if you use more filling than listed.  It tasted soooo good.  Can't wait to make it again!

This pie is SO good!  Easy and delicious, will be making again!

https://videodam.tmbi.com/wp-content/uploads/2022/02/LayeredLemonPie_DIYD_30948_042621_H.mp4

Check out this video for how to make Layered Lemon Pie.

layered lemon pie

Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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