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Crustless Lemon Cream Pie

(16 Votes)
Updated February 16, 2017
EDR Crustless Lemon Cream Pie
SERVES
12
SERVING SIZE
1 slice
CHILL TIME
3 Hr

This isn't your ordinary fruit pie. No way! With the taste of tried-and-true lemon meringue pie, this Crustless Lemon Cream Pie is much simpler to make, and sure to work every time. That's why it's one of our favorite easy low-carb dessert recipes!

What You'll Need:
  • 2 packages (4-serving-size) sugar-free lemon gelatin
  • 2 cups boiling water
  • 1 cup ice cubes
  • 2 cups frozen light whipped topping*, thawed
What To Do:
  1. In a large bowl, dissolve gelatin in boiling water; add ice cubes and stir until melted.
     
  2. Add whipped topping; fold together gently. Pour into a 9-inch deep-dish pie plate. The whipped topping will naturally separate from the gelatin once poured into the pie plate, creating a top layer.
     
  3. Cover, and chill at least 3 hours, or until set.
     
Notes
  • *To make this a gluten-free recipe, use gluten-free whipped topping.

  • Wow, this crustless pie is less than 100 calories! Click here for even more healthy desserts under 100 calories! 
     
  • Wanna check out another fruity dessert? Try our Easy Peach Cake for a tasty treat!

 

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 35
  • Calories from Fat 15
  • Total Fat 1.6g 3 %
  • Saturated Fat 1.4g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 1.1g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.3mg 0 %
  • Sodium 51mg 2 %
  • Total Carbohydrates 3.0g 1 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 3.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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In regards to the question posted by Evsav... "How do you thaw whipped topping? How long does it take?" As stated on the back of a Cool Whip container, it takes 4 hours, but be sure to thaw the frozen Cool Whip in your refrigerator. (Years ago the containers use to state it took 6 hours to thaw Cool Whip, and that's exactly what I go by.)

How do you THAW whipped topping? How long does it take?

Hello! Whipped topping should be thawed in the refrigerator and usually takes 1 3 hours depending on the size of the container.

Can this be done with whipped cream?

Hello Jay, The Test Kitchen has not tried with real whipped cream due to the extra calories in heavy cream. And while real whipped cream will taste good in the recipe, it probably wont separate in layers like in the photo.

I made this last night, but instead of pouring the mixture into a pie plate, I used wine glasses. What a beautiful presentation!! Today I made this again using different jello flavors. The display of colors in the wine glasses make a beautiful dessert table for Easter. Everyone loves jello...this makes it better!!

The fancy part of the topping is just a little additional frosting piped on with a sprinkling of lemon zest.

Like magic cakes where the mixtures separate to form cake, cream and top...love these! This is wonderful, as so low in carbs. Thanks! Going to market today and getting the ingredients...how easy can this get!

What the heck, Test Kitchen? Some information is missing from this recipe. First you say to add the topping mixture to the lemon mixture, yet the picture clearly shows whipped topping on top. Please clarify. Thanks.

The whipped topping will separate from the gelatin to create a top layer. Just be sure to gently fold it together.

Read the directions carefully, mmneil2023.....it tells you the whipped topping will rise to the top!

even the kids like it

To the cook who had trouble with the meringue check your altitude of your area. I know when I make certain recipes, especially cakes or pies, I have to adjust time and temperature as well as mixing times, to get the recipe to come out right. Sandi S.

I just made this today. It is terrific! Mine did separate correctly, just not into those beautiful peaks suggested by the picture. :) I am thrilled with the recipe!

That's great news! Thanks for sharing. We are always happy to hear when readers love our recipes.

Our Test Kitchen Director confirmed that the recipe is correct and it should come out looking exactly as it does in the photo. She would suggest not to over-mix the whipped topping and fold together gently until just combined.

I don't know what I did wrong, but it did not turn out like the picture. It did not separate. It was all together and it looked like lemon whipped yogart. I would do this again unless I can figure out what I did wrong.

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