3-Layer Lemon Pie
15 minutes active; 2+ hours inactive to prepare serves 8-10
1 pre-made graham cracker crust, homemade or store-bought
2 (3.4 oz.) boxes instant lemon pudding mix
2 cups whole milk
1 tablespoon fresh lemon juice
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon lemon zest
In a large bowl, whisk together instant pudding mixes, milk and fresh lemon juice until just combined.
Pour 1 1/2 cups of pudding mixture into prepared pie crust and set aside.
In a separate bowl, beat heavy whipping cream until stiff peaks form, mixing in powdered sugar until incorporated.
Take 1/2 of whipped cream and fold into remaining lemon pudding mixture. Spread whipped cream lemon pudding into pie crust, then gently top with remaining whipped cream.
Refrigerate until thoroughly chilled and set, then top with lemon zest, slice, serve and enjoy!