Layered Lemon Pie

This blog ought to be really called “Klutzy Kitchen”.

Quick and Easy Layered Lemon Pie with Graham Cracker Crust | #pie

You want to know why? I may have made this beautiful layered lemon pie and dropped it on the floor on my way to the fridge. Okay, I DID drop it. It DID splatter all over the floor. The blood hounds DID run in and lap it up. I DID try to get them away, but you try and fend off TWO blood hounds when there’s food on the floor. It’s not possible. So Buddy and Roxy had an amazing brunch and I’m waiting for them to get sick and throw up. It won’t happen. They’re human garbage cans.

Not to be discouraged…Although I was…I trekked back over to the store and bought the ingredients AGAIN and found myself repeating the process. Deja vus. I felt like I was on Ground Hogs Day (a funny movie, by the way).

Now, on to what this pie is really about…Cheese!! Yes, another recipe with cheese, but I did dress it up with lemon, added some Cool Whip to the mix and smothered it in a graham cracker crust. It’s so easy you can make this pie with your eyes closed. AND, it’s FAST. You can whip this up in 20 minutes and have it on the table within 15 mins.

Recipe adapted from Taste of Home 100 Most Requested Recipes 2013

Layered Lemon Pie
Recipe type: Dessert, Pie
Cuisine: American
Serves: 8
  • 8 oz. low fat cream cheese, softened
  • 1/2 cup confectioner's sugar (powdered sugar)
  • 1 can (15 3/4 ounces) pre-made lemon pie filling, divided
  • 1 tub (8 oz.) frozen whipped topping, thawed (like Cool Whip)
  • 1 graham cracker crust (9 inches or 6 oz. pre-made crust)
  1. In a large mixing bowl, mix together the softened cream cheese and powdered sugar. Beat well until smooth and creamy.
  2. Add one-half of the can of lemon pie filling to the cream cheese mix. Beat well.
  3. Fold in the thawed whipped topping. Mix well until it is well incorporated (approximately 2 minutes)
  4. Pour the cream cheese mixture into a graham cracker crust and spread evenly throughout.
  5. Spread the remaining lemon pie filling over the top of the cream cheese mixture.
  6. Refrigerate for 15 minutes to set (don't drop it :)) and serve.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. says:

    Just made my grocery list with the ingredients for Layered Lemon Pie. I’ll probably eat most of it myself!

  2. Can this be made ahead of time and refrigerated longer than the 15 min or does this change the texture?

  3. The Farm Girl says:

    That looks fantastic. My husband loves anything lemon. Can’t wait to make this for him :)

  4. says:

    Jeni, this looks amazing. You had me at Lemon. I have our kids over every Sunday night for dinner and this is definitely going to be on the menu. I mean seriously, how can you go wrong with a lemon dessert like this!! Deb

  5. Donna Teeter says:

    Could you look into Diabetic recipes?

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