Lemon Whipped Pie

Lemon Whipped Pie

Glenda 0

"Reminds you of cheesecake."

Ingredients {{adjustedServings}} servings 260 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Dissolve gelatin in boiling water. Set aside to cool.
  2. In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
  3. Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.
Tips & Tricks
Rhubarb and Strawberry Pie

See how to make a wonderfully sweet and tart fruit pie.

Banana Cream Pie I

See how to make a creamy, 5-star pie.

Rate recipe

Your rating


Reviews 4

  1. 4 Ratings


I halfed the recipe as I didn't want 2 pies, but used the full amount of pineapple and wished I would have used even more. This was very light and refreshing and I'm sure would work with other kinds of jello as well. It's a lot more similar to a lemon meringe than a cheesecake tho (I don't really get that comparison). My main issue with this recipe is that the "chill before serving is rather vague"...perhaps it should be common sense, but I made this about 6 hours (in the freezer) before serving and it still hadn't set...I recommend giving yourself 12-24 hours in the fridge to allow the right consistency.


D-Lish! I allowed the lemon gelatine mixture to thicken a little (as it cooled on the counter) before I stirred it into the other ingredients. I pressed out all the juice from the pineapple and stirred that into the whipped mixture.( I wish I added the zest from a lemon. I’ll do that next time) I had enough whipped pie batter leftover from filling the two 9’ pie crusts to fill 12 tart shells as well!. Allow the maraschino cherries to drain in a sieve before you use them to garnish the pie or else the juice will bleed/tint your pie pink. This would be a very nice dessert to take on a picnic or BBQ in the summer. It’s very light and refreshing. This pie needs to be chilled overnight or put in the freezer. It will not be frozen but will set firmer as I think the fridge isn‘t cold enough. THX