For the best results, ensure the evaporated milk is thoroughly chilled. Place the can in the freezer for about 30 minutes before whipping, but be careful not to let it freeze. Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can be used in a pinch, but the taste won't be quite as vibrant. Make sure the crushed pineapple is very well-drained to prevent the pie from becoming soggy. You can gently press it with paper towels to remove excess moisture. Feel free to experiment with other toppings! A sprinkle of lemon zest, a dollop of whipped cream, or a scattering of toasted coconut flakes would all be delicious additions.
Lemon Whipped Pie
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING16 People
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VIEWS13
A delightful confection that evokes the creamy tang of cheesecake in a light, airy pie. This recipe is a symphony of lemon, pineapple, and a whisper of cherry, all cradled in a buttery graham cracker crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol7 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium225 mg
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Sugar33 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Bloom the Gelatin: In a heat-proof bowl, dissolve the lemon flavored gelatin in 1 cup of boiling water. Stir until completely dissolved and clear. Set aside to cool to room temperature. (Approximately 20 minutes)
02
Step
7 mins
Whip the Creamy Base: In a large, chilled mixing bowl, whip the chilled evaporated milk with an electric mixer until stiff peaks form. This may take a few minutes, so be patient. (Approximately 5-7 minutes)
03
Step
2 mins
Sweeten and Flavor: Gradually add the granulated sugar to the whipped milk, continuing to whip until smooth and well combined. Then, add the fresh lemon juice and whip for another minute until fully incorporated. (Approximately 2 minutes)
04
Step
3 mins
Combine and Fold: Gently fold in the cooled gelatin mixture into the whipped cream mixture until evenly combined. Stir in the well-drained crushed pineapple. (Approximately 3 minutes)
05
Step
2 mins
Assemble the Pies: Divide the lemon whipped mixture evenly between the two prepared graham cracker crusts. Smooth the tops with a spatula. (Approximately 2 minutes)
06
Step
4 hrs
Chill and Garnish: Cover the pies loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely. Before serving, garnish with the finely chopped maraschino cherries. (Approximately 240 minutes)
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Keshaun Hoeger
Jun 29, 2025I followed the recipe exactly, and it turned out beautifully. Everyone loved it! I especially appreciate the tip about chilling the evaporated milk.
Elyssa Larson
Jun 29, 2025This pie is so light and refreshing, perfect for a summer dessert! The lemon flavor is just right, not too tart.
Zoie Kassulke
Jun 12, 2025I added a bit of lemon zest to the filling for an extra zing. It was a hit!
Violet Fisher
Jun 9, 2025Easy to make and absolutely delicious! This recipe is a keeper.