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08/15/2011 National Lemon Meringue Pie Day Triple-Layer Lemon Meringue Pie

Source of Recipe

Kraft Foods


Recipe Introduction

Lemon meringue pies were first made in the 19th century, although they were referred to by variant names including lemon pudding, meringue pie, lemon custard pie and lemon pie according to Foodtimeline. Meringue describes a sweet and airy treat made with a beaten egg white and sugar CD Kitchen

List of Ingredients

HOME COOKIN’ 08/15/2011 National Lemon Meringue Pie Day Triple-Layer Lemon Meringue Pie




Triple-Layer Lemon Meringue Pie


2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk


Recipe



POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.

REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

Jazz It Up
Garnish with lemon twists or 1/2 cup sliced strawberries just before serving.
Substitute
Prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding & Pie Filling.