Creamy Lemon Pie
With a shortbread cookie crust and cool, lemony filling, this no-bake Creamy Lemon Pie will be a quick favorite!
Servings: 8
Calories: 320kcal
Ingredients
Shortbread Cookie Crust (can also use a prepared graham cracker crust)
- 1 1/2 cups shortbread cookie crumbs (an 11 oz pkg will be plenty)
- 4 tablespoons butter melted
- 2 tablespoons sugar
Pie Filling
- 1 1/4 cups boiling water
- 1 3-ounce box lemon flavored gelatin
- 3 tablespoone freshly-squeezed lemon juice
- 2 6-ounce containers lemon flavored yogurt
- 1 8-ounce tub whipped topping + additional for topping, if desired
Instructions
To make the shortbread crust
- Place the shortbread cookie crumbs in a large resealable bag.
- Add the melted butter and the sugar; seal bag.
- Shake and/or mix with your hands until well-combined.
- Pour into pie plate and press into the bottom and sides of the pan; set aside.
To make the filling
- Pour boiling water into a large bowl; sprinkle the gelatin on top and stir until dissolved (about 1-2 minutes).
- Stir in the lemon juice and yogurt until smooth.
- Fold in the whipped topping and pour into prepared crust.
- Refrigerate until set, about 4-6 hours.
- Serve with additional whipped topping, if desired.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 137mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 0.6mg