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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The best and easiest lemon meringue pie EVER! Just don't get antsy and add the topping to the pie until the filling is set or you'll have overflow issues. Ingredients:
35 cups nilla wafers, crushed |
2 tablespoons sugar |
1/4 cup sugar |
1/4 cup butter or margarine, melted |
2 tablespoons cornstarch |
2 1/2 cups water |
2 (3 ounce) packages jell-o lemon flavor gelatin |
1 1/2 teaspoons lemon zest |
4 cups jet-puffed miniature marshmallows |
1/4 cup milk |
2 cups thawed cool whip whipped topping |
Directions:
1. Heat oven to 350 degrees F.
2. Mix wafer crumbs, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
3. Mix remaining 1/4 cup sugar and cornstarch in medium saucepan. Gradually stir in water until well blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
4. Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over gelatin mixture. Refrigerate 3 hours or until firm.
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