Garnish this smooth-tasting, low-fat pie with fresh lemon peel.
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1 (3.4-ounce) package instant lemon pudding and pie filling mix
1 cup milk
1 cup sour cream
1 teaspoon freshly grated lemon zest
1 cup Land O Lakes® Heavy Whipping Cream, whipped
1 (10-ounce) graham cracker crumb crust
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
Combine pudding mix and milk in bowl; mix as directed on package. Add sour cream and lemon zest; stir 1 minute. Gently stir in 1 cup whipped cream. Spoon lemon mixture into pie shell. Refrigerate 1 hour or until set.
Spread remaining whipped cream over lemon filling. Refrigerate until serving time.
Combine all fruit in bowl. Cut pie into wedges; top with fruit.
It’s the great piecrust divide: Do you love a flaky traditional crust or a sweet, crumbly crumb crust? These recipes are for all the crumb crust fans out there who can appreciate its delicious versatility.