I like tart tasting pies and cakes. I just like the way it hits my tongue and makes me clench my jaw sometimes. I found an easy lemon pie recipe again from Pinterest. One of these days I'm going to have to talk about Pinterest because I've heard there have been *fails*. Gasp!! A failure! It cannot be born. Anyway, focus, Kelli. This one uses canned lemon pie filling and cream cheese and a regular graham cracker crust but I had to change the graham crackers to ginger snaps. How long has it been since you had a ginger snap?
So here is it, Layered Lemon Pie
Preheat oven to 375 degrees
Crust:
2 cups ginger snaps crushed or 1 cup ginger snap and 1 cup graham crackers
3 TSP sugar
6 TSP melted butter
mixed together and press into a nine inch pie pan and then bake for about eight minutes and let cool. Set aside.
Filling:
1 pkg cream cheese softened to room temperature
1 can lemon pie filling, divided
1/2 cup sugar
1 container of cool whip or other whipped topping
Using a hand mixer, beat the cream cheese and sugar until smooth. Then beat in half of the pie filling. Fold in about half of cool whip and mixed thoroughly. Spread into pie crust and then spread other half of lemon pie filling. Refrigerate for at least a couple of hours. After it is well chilled, then spread remaining cool whip on top and garnish with a few lemon slices. Voila!!
