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Crustless Lemon Cream Pie

(8 Votes)
Crustless Lemon Cream Pie
3 Hr

Our Crustless Lemon Cream Pie is a fan favorite on Everyday Diabetic and since many of us think that eating healthier means that we need to cut out desserts, this super light and lemony pie, won't leave you feeling like you're giving up anything.

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.


To find lots more great tasting diabetic friendly recipes as well as the complete nutritional information for this recipe, click HERE!

Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes


If you loved this lemon dessert, be sure to check out our collection of Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes.


Ratings & Comments

My Rating:  

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

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I haven't made this but I think I will give it a try this week yep I will make this pie so thanks for sharing this recipe ..

I keep looking and looking, but can't see a referent. So, why an asterisk on the whipped topping?

Hello there! - We're sorry for the confusion. The asterisk next to the whipped topping is part of the original recipe on and it's there to let folks know that if they use gluten-free whipped topping, then this pie is gluten-free. :) We've gone ahead and removed the asterisk, but you can still check nutrition and other notes/comments by going to Enjoy!

Can you use diffrent favorites of gello

Sure, the recipe will work fine with different flavors of gelatin, so feel free to make it your own!

I live in Aust. and can't find frozen whipped topping. Could I use thickened whipped cream instead or do you know of another option. I realise I would have to make sure the cream is vey cold.

Hi there! You can try using heavy cream whipped with some confectioner's sugar (about 1/4 cup) until it's very stiff. We're not sure if will separate into 2 layers as shown in the photo, but it will still taste just as great. Let us know how it turns out!

Would it work to put this in a graham cracker crust? Could one use any frozen whipped topping? I just thought it would make a nice light dessert for guests using the crust.

The Test kitchen has not tried with a crust, but thinks it should work fine. We recommend using Cool Whip or any generic brand of Cool Whip.

This just sounds like plain jello with whipped topping.

But look how much easier, you don't have to wait until the jello sets.

Very good and easy to make

How many carbs in this?

If you click the link in the 'Notes' you will be directed to this recipe on where you'll be able to view all the nutritional information for this pie. :)

Very Good! However, I will use a smaller pie pan next time. Mine didn't turn out as thick as the picture looks. But was still yummy!

Very good!


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