Pioneer Woman Lemon Meringue Pie Recipe

This delicious Pioneer Woman Lemon Meringue Pie is a simple yet impressive dessert, perfect for any occasion. With a creamy filling, a crispy cookie crust, and a tangy lemon flavor, it’s both quick and easy to make. Using common ingredients, you can whip up this refreshing treat in no time!

Ingredients Needed

Crust:

• 30 lemon crème cookies
• 6 tablespoons salted butter, melted

Filling:

• 1 cup raspberries
• 3 tablespoons sugar
• 1 (14-ounce) can sweetened condensed milk
• 1 (8-ounce) package cream cheese, softened
• 1 (3.4-ounce) package instant lemon pudding mix
• 1/4 cup frozen pink lemonade concentrate, thawed
• 2 lemons, zested
• 2 drops red food coloring

To Serve:

• 1/4 cup fresh raspberries
• Lemon zest twists (for garnish)
• Whipped cream (for serving)

How To Make Lemon Meringue Pie Recipe

1. For the Crust: Place the lemon crème cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again to combine. Press the mixture into the base of an 11-by-2 1/2-inch springform pan and refrigerate while preparing the filling.
2. For the Filling: Mash the raspberries with a fork in a bowl. Sprinkle with sugar and set aside. In a stand mixer, combine the sweetened condensed milk, cream cheese, and lemon pudding mix. Mix on low for about 1 minute until smooth. Add the thawed pink lemonade concentrate, lemon zest, and red food coloring. Whip on medium-high for 2-3 minutes until thick and fully combined. Fold in the macerated raspberries until incorporated.
3. Assembling the Pie: Pour the filling into the chilled crust and spread evenly. Freeze for at least 2 hours. (You can also wrap tightly and freeze for up to 2 months.)
4. To Serve: Let the pie thaw for 5-7 minutes before serving. Garnish each slice with fresh raspberries, lemon zest twists, and whipped cream.

Recipe Tips

• Chill the crust before adding the filling: This will help the crust set and prevent it from becoming soggy when the filling is added. Make sure the crust is nice and firm before you pour in the filling.
• Use softened cream cheese: It’s important to let the cream cheese soften before mixing it into the filling. This helps avoid lumps and ensures the filling is smooth and creamy.
• Don’t skip the freezing step: Freezing the pie for at least 2 hours allows the filling to set properly and gives it a nice, firm texture. You can also freeze it for up to 2 months if you want to make it ahead of time.
• Mash the raspberries well: Mash the raspberries thoroughly to release their juices and blend them into the filling. This ensures the filling has a nice raspberry flavor throughout.
• Let the pie thaw slightly before serving: After removing the pie from the freezer, let it sit for 5-7 minutes. This will make it easier to cut and help the flavors shine.

How To Store Leftovers

• Refrigerate: Cover leftovers lemon meringue pie and store it in the fridge for up to 3 to 4 days.
• Freeze: Wrap leftovers lemon meringue pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw for 5 to 7 minutes before serving.

Nutrition Facts:

Serving Size: 1 slice (1/8 of a 9-inch pie)

• Calories: 275
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 30 mg
• Sodium: 140 mg
• Potassium: 80 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Sugars: 23 g
• Protein: 2 g

More Pioneer Woman Recipes:

• Pioneer Woman Lemon Blueberry Bread
• Pioneer Woman Blueberry Nectarine Crisp
• Pioneer Woman Cranberry Jello Salad
• Pioneer Woman Butterscotch Pie
• Pioneer Woman Pineapple Casserole Recipe