Dangerously Lemon Pie (1990)

Ingredients

• 6 oz Lemon Jell‑O (gelatin dessert, lemon flavor)
• 1.5 cups Water (boiling)
• 1 tsp Lemon Zest (zest of one large lemon, avoid white pith)
• 1/4 cup Lemon Juice (juice of two lemons, strained)
• 1 cup Heavy Cream (cold, for whipping)
• 0.5 cup Lemonade Powder (store‑bought powdered lemonade mix)
• 1 cup Sour Cream (full‑fat, room temperature)
• 1.5 cups Graham Cracker Crumbs (finely crushed)
• 6 tbsp Unsalted Butter (melted, cooled slightly)
• 2 tbsp Granulated Sugar (for crust sweetness)
• 0.25 tsp Salt (pinch, enhances flavor)

Instructions

1. Prepare the Graham Cracker Crust

   Combine 1½ cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp sugar, and a pinch of salt in a mixing bowl. Press the mixture firmly into the bottom and up the sides of a 9‑inch pie dish to form an even crust.

   Time: PT10M

2. Dissolve Lemon Jell‑O

   Bring 1½ cups water to a rolling boil. Remove from heat and stir in the 6‑oz lemon Jell‑O until completely dissolved.

   Time: PT5M

   Temperature: 100°C

3. Add Fresh Lemon Flavor

   Stir in the zest of one lemon and the juice of two lemons. Allow the mixture to cool to room temperature (about 10 minutes) before proceeding.

   Time: PT10M

4. Whip Cream with Lemonade Powder

   In a clean mixing bowl, combine 1 cup cold heavy cream with ½ cup lemonade powder. Whip on medium‑high speed until stiff peaks form.

   Time: PT5M

5. Fold in Sour Cream and Lemon Mixture

   Add 1 cup sour cream to the whipped cream and gently fold until just combined. Then fold in the cooled lemon Jell‑O mixture until the filling is smooth and uniform.

   Time: PT5M

6. Assemble the Pie

   Pour the lemon filling into the prepared graham‑cracker crust, smoothing the top with the spatula.

   Time: PT5M

7. Chill Until Set

   Refrigerate the assembled pie for at least 2 hours, or until the filling is firm to the touch.

   Time: PT2H

   Temperature: 4°C

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

1g