Comida Kraft
Recipe Box

Lemon 'Meringue' Pie

Prep Time
30
min.
Total Time
5
hr.
Servings

12 servings

Try our take on lemon meringue pie. This Lemon 'Meringue' Pie is a luscious pie with a cookie crust & a yummy, easy-to-make marshmallow-COOL WHIP topping.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
  • Mix remaining sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
  • Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min.; stir until blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over pie. Refrigerate 3 hours or until firm.

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

How to Thaw COOL WHIP Whipped Topping

The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
Total fat 8g
Saturated fat 5g
Cholesterol 15mg
Sodium 180mg
Carbohydrate 43g
Dietary fiber 0g
Sugars 34g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from This wasn't really a lemon meringue pie, it was a lemon cream, but without the cream. This wasn't really a lemon meringue pie, it was a lemon cream, but without the cream. I know the basis for this recipe was speed, but quite frankly, I prefer a real lemon meringue pie with fresh lemon juice & meringue baked in the oven. This would probably be an OK standby when pressed for time, but I would use real whipped cream instead of the Cool Whip. I don't mind Cool Whip, when it's blended with something else, but for a pie topping, I would definitely make fresh whippped cream.
Date published: 2006-03-16
Rated 3 out of 5 by from The pies came out great, I thought. The pies came out great, I thought. However I am told that the lemon part is not very soft, and very much resembles jello jigglers. I served this to people who like lemon meringue pies, but they said this is very different. They said the lemon part should be very soft, and that they are pretty sure that you use eggs in the meringue part. Anyways I liked it, but others thought it was ok, or just did not like it.
Date published: 2006-02-21
Rated 1 out of 5 by from This isn't CLOSE to a lemon meringue pie! This isn't CLOSE to a lemon meringue pie! A REAL Lemon Meringue pie has a filling that's more like a lemon custard and the top is beaten eggwhites baked in the oven! I hope that clears up the confusion of the person who didn't know what it was. The name of this pie is deceiving! It's Jelo topped with marshmellow and coolwhip!
Date published: 2006-03-15
Rated 2 out of 5 by from This New Lemon Meringue Pie is ok..if you like anyhting.I like the kind that you just add... This New Lemon Meringue Pie is ok..if you like anyhting.I like the kind that you just add sugar,fresh lemon juice and peel and a little flour or corn starch and eggs yolk. for the Meringue I like the Meringue made with eggs white. This one tast like cardboard and too sweet. sorry I can't say I like this Lemon Meringue Pie.
Date published: 2006-03-16
Rated 2 out of 5 by from My Lemon pie is 100% better than this recipe, mine is real home made, right to the crust. My Lemon pie is 100% better than this recipe, mine is real home made, right to the crust. I served this pie to company & they said I should send in my recipe. Mine is so good, that the first time I served it people thought it was from the bakery, they said their pie never looks like the one I served or taste like it.
Date published: 2006-03-16
Rated 2 out of 5 by from This was only OK as the filling was rather rubbery and too sweet for my taste. This was only OK as the filling was rather rubbery and too sweet for my taste. The "meringue" was a nice change as I'm not overly fond of real meringue. If I make it again I think it would be improved with the addition of some lemon juice to make it less rubbery and more tangy.
Date published: 2006-03-18
Rated 4 out of 5 by from Husband absolutely loved this pie. Husband absolutely loved this pie. Just be careful. The jello mixture sets up faster than the 1 hour time. I started checking every 15 minutes and it was thickened by 45 minutes tops. But the recipe was easy to make and tasted great. Will definitely make again.
Date published: 2006-03-22
Rated 4 out of 5 by from It's great to take to a potluck when you don't have a lot of time. It's great to take to a potluck when you don't have a lot of time. I made it in a rectangular pan and cut it inot squares. Springy looking in winter and easy to serve. I did not use Cool Whip, but brought along oneof the aerosol cans of Whipped topping.
Date published: 2006-03-17
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