Amish Lemon Pie

READY IN: 20mins
Recipe by grandma2969

this makes a most delightful lemon pie...

Top Review by JohnsCutie

I had some problems with this recipe. I didn't know if I should buy cook and serve or instant pudding, so I bought cook and serve, since it had to be heated. I think I made the right choice. The recipe does not say when to quit cooking the filling mixture so I let it reach a slight boil before taking it off the stove. I don't know if that was right or not, but the pie did stand together, so it apparently worked. I had a hard time incorporating the egg whites into the filling-I had to stir and stir. My guess is that this must be normal since the recipe says to incorporate them gradually. I didn't know how long to chill the filling before I mixed in the Cool Whip, so I let it chill about 1 1/2 hours, until I was ready to plate up my dinner. Then I added in the Cool Whip and put it in the pie crust-this worked out great, because the pie crust didn't get soggy. I topped it with Cool Whip. I was kind of disappointed that the lemon taste was too weak for me-next time I will cut down on water and add more lemon juice. The texture of this pie was nice and silky, so I will make it again.

Ingredients Nutrition


  1. Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan.
  2. Blend in egg yolks, and add remaining water.
  3. Cook and stir over medium heat.add lemon rind and butter.
  4. Beat egg whites till peaks form.gradually fold into hot pie filling.
  5. cover with waxed paper, chill --
  6. Blend cool whip into chilled pie filling.
  7. Pour into pie shell.
  8. Garnish with remaining topping and lemon slices if desired -- .

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