Lemon Pudding Pie
Are you ready to embark on a tantalizing journey through the world of lemon pudding pie? Get ready to tantalize your taste buds and learn all about this delightful dessert! In this article, we'll delve into the history, applications, and even share a fantastic recipe so you can whip up the best lemon pudding pie in your own kitchen.
Ingredients
- 1 9-inch pre-made graham cracker pie crust
- 2 96 grams packages instant lemon pudding mix
- 473 milliliters cold whole milk
- 15 milliliters fresh lemon zest from about 1 large lemon
- 226 grams container frozen whipped topping thawed
- Lemon slices or additional whipped topping for garnish optional
Instructions
Prepare Pie Crust:
- Take a pre-made 9-inch graham cracker pie crust. Set it aside for later use.
Mix Pudding:
- In a large mixing bowl, combine 2 packages of instant lemon pudding mix with 2 cups of cold whole milk. Whisk until well combined and the mixture starts to thicken, about 2 minutes.
Add Lemon Zest:
- Grate 1 tablespoon of fresh lemon zest and add it to the pudding mixture. Stir until evenly distributed.
Fold in Whipped Topping:
- Gently fold in the thawed container of whipped topping into the pudding mixture until well combined and no streaks remain.
Fill Pie Crust:
- Pour the lemon pudding mixture into the prepared graham cracker pie crust, spreading it out evenly.
Chill:
- Place the pie in the refrigerator to chill for at least 4 hours, or until set.
Garnish (Optional):
- Before serving, garnish the pie with lemon slices or additional dollops of whipped topping if desired.
Serve:
- Slice and serve the lemon pudding pie chilled. Enjoy!