Easy Lemon Pie

Sometimes you just want to make a something simple. Maybe you've had a long day and you're tired, maybe you're short on time and need to throw something together fast, or maybe you just feel like being lazy. This is the pie for such occasions. It’s so simple you won't believe it, and guaranteed to please everyone.


It’s been a long week for me; mostly because I've been stuck in a cubicle all week when all I really wanted to do was go outside and sit in the sunshine. I wanted to make something easy for Easter dessert so I could get outside and enjoy the weather. I chose this pie because it comes together in about 10 minutes—15 minutes tops if you’re a slower mover. This pie is cool and creamy with a light refreshing lemon flavor that reflects the beautiful weather outside. Make this pie, and you’ll have plenty of time to enjoy the sunshine too.

Easy Lemon Pie
Makes 8-10 servings

For the crust: (Or make it even easier and use a store bought one)
8 low-fat graham cracker sheets
3 tablespoons light butter, melted
1 tablspoon sugar

For the filling:
1 package instant lemon pudding mix
1 1/2 cups cold lactose free skim milk
1 8oz. container of Cool Whip light
Zest of 1 lemon

To make the crust:

Break apart graham crackers and place in food processor. Process for about 1 minute or until all the crackers have become crumbs. With processor running add the sugar, then the melted butter and process until well mixed. Next, press the mixture onto the bottom and up the sides as far a you can of a 9 inch pie plate (don't worry if the crust doesn't go all the way up the sides).

To make the filling:

Whisk together the pudding mix and milk for 2 minutes. Let stand for 5 minutes. Gently whisk Cool Whip into the pudding until well combined. Pour evenly into pie plate. Sprinkle the edges of the pie with the lemon zest. You can serve this pie immediately but it is best when chilled for at least an hour.