Easy Lemon Meringue Pie

The easiest lemon meringue pie EVER! Just don't add the topping to the pie until the filling is set or you'll have overflow issues.

*NOTE From Scott*

Its easier to work with the Vanilla Wafers that are used for the crust if you crush the wafers in a blender or food processor and put them into a large sealable bag or a large mixing bowl with a sealable lid before starting the recipe.

Ingredients:

35 Vanilla Wafers, crushed
2 tablespoons sugar
1/4 cup sugar
1/4 cup butter or margarine, melted
2 tablespoons cornstarch
2 1/2 cups water
2 (3 ounce) packages Lemon Flavor Gelatin
1 1/2 teaspoons lemon zest
4 cups Miniature Marshmallows
1/4 cup milk
2 cups Whipped Topping (thawed if frozen)

Directions:

Heat oven to 350 degrees F.

Mix the wafer crumbs, 2 Tbsp. sugar, and butter until well blended and press onto the bottom and up the side of a 9-inch pie plate. Bake for 5 minutes.

Mix the remaining 1/4 cup sugar and cornstarch in medium saucepan. Gradually stir in the water until well blended.

Bring to boil on medium heat and cook 8 minutes, stirring constantly.

Remove from heat and add dry gelatin mixes and zest. Stir until gelatin is completely dissolved.

Refrigerate 1 hour or until slightly thickened, stirring occasionally. Once the filling is thickened, pour into the crust.

Microwave the marshmallows and milk in large microwaveable bowl on HIGH for 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute.

Remove from the microwave and stir until the mixture is well blended. Refrigerate the topping for 15 minutes or until it is completely cooled. Whisk in the whipped topping and spread over gelatin mixture.

Refrigerate for 3 hours or until firm.