Easy Lemon Pie
This easy lemon pie seems too good to be true! It's a no bake dessert that features a homemade lemon pudding filling topped with luscious whipped cream! It uses only 5 ingredients not including the crust, but using a store bought crust cuts down time even more!
Prep Time15 minutes mins
Cook Time45 minutes mins
Resting time40 minutes mins
Total Time1 hour hr
Keyword: icebox pie, lemon pie
For the Lemon Pie Filling
- 5 Tablespoons corn starch
- ½ cup sugar
- 2 cups Tampico Old Fashioned Lemonade with Lime
- 2 egg yolks
For the Pie
- 1 cookie pie crust
- 1 cup homemade whipped cream or store-bought whipped topping
In a medium saucepan over medium heat, whisk corn starch with sugar.
Slowly pour in the Tampico Old Fashioned Lemonade with Lime, and mix thoroughly.
Continue stirring for about 10 minutes, until the mixture begins to thicken and has it's "magic moment".
Temper your egg yolks with some of the lemon mixture as instructed above in the blog post. Once they are tempered, add them back to the lemon pudding mixture.
Continue to cook while the mixture is boiling for 1 minute more, stirring constantly with a whisk (to ensure egg yolks are cooked).
Pour lemon pudding mixture into a pre-made cookie pie crust and place in the refrigerator for 40 minutes or until cool.
Top with your favorite homemade whipped cream, or storebought whipped topping. Serve immediatly.If using stabilized whipped cream, you can refrigerate for 1 - 2 days.
Calories: 270kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 112mg | Potassium: 29mg | Fiber: 1g | Sugar: 24g | Vitamin A: 282IU | Calcium: 22mg | Iron: 1mg