Simple "light" Lemon Pie

Submitted by Bonnie G #2

"Lemon Meringue pie is one of my Mom's favorites, but being a diabetic it's not the best for her. Found this lite version in "Taste of Home" magazine and anxious to try it for her. States the diabetic exchange is 1 starch, 1 fat and 1/2 fruit. I can't vouch for that as I don't know how it's figured, but am going to try this just for her. Prep time does not include chilling time. ETA: Corrected size of pudding and jello."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 8

ingredients

• 8 ounces sugar-free vanilla pudding mix (Cook & Serve type)
• 3 ounces sugar-free lemon gelatin
• 2 1⁄3 cups water
• 1⁄3 cup lemon juice
• 1 reduced fat graham cracker crust
• 1 1⁄2 cups light whipped topping

directions

1. In small saucepan, combine pudding mix and gelatine.
2. Add water and lemon juice.
3. Stir until smooth.
4. Cook and stir over medium heat until mixture comes to a boil.
5. Cook and stir 1-2 minutes longer or until thickened.
6. Remove from the heat; cool clightly.
7. Pour into crust.
8. Cover and refrigerate for 3 hours or until set.
9. Spread with whipped topping.

Reviews

[ElaineAnn]

OMG, this pie is so easy and so good for a diabetic treat! I'm also going to try this with red Jello to make a nice pink pie for Spring (if Spring ever gets here LOL!) Thanks for posting a keeper Bonnie! Made for Pick A Chef Spring 2011.

 

[Grease]

What an easy recipe! I needed a light dessert for dinner and this went together in a flash. This isn't for the lemon meringue purists but it's a great tasting pie with little effort. I couldn't find an 8 ounce package of pudding mix so I used two smaller boxes to come close to the weight and it worked out just fine. Also, I preferred a large dollop of topping on each piece at serving time rather than covering the whole pie. Terrific! Please note: The original recipe in TOH was for 8 ounces of pudding mix and 3 ounces of gelatin mix, not the amounts shown in the recipe posted here.