Creamy Lemon Pie Food

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CREAMY LEMON PIE



Creamy Lemon Pie image

Make a Creamy Lemon Pie with frozen lemonade concentrate (thawed) and instant pudding. This no-bake Creamy Lemon Pie is the perfect addition to a picnic!

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.6604 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CREAMY LEMON PIE I



Creamy Lemon Pie I image

This lemony cream pie is quick and easy. It is a favorite of my family.

Provided by Becca Jones

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
⅓ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

Nutrition Facts : Calories 441 calories, Carbohydrate 56.7 g, Cholesterol 16.7 mg, Fat 22.3 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 13.4 g, Sodium 243.4 mg, Sugar 48 g

CREAMY LEMON PIE



Creamy Lemon Pie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 5

1 (16 oz.) container sour cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 tbsps. sweetened lemonade flavor drink mix
1 (8 or 9-inch) graham cracker crumb crust
Smucker's® Peach Preserves, or a jam or preserve of your choice

Steps:

  • HEAT oven to 350 degrees F. Beat sour cream, sweetened condensed milk and lemonade mix in medium bowl with an electric mixer until blended. Pour into crumb crust.
  • BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with preserves and serve.

CREAMY LEMON PIE



Creamy Lemon Pie image

Make and share this Creamy Lemon Pie recipe from Food.com.

Provided by KimmieOH

Categories     Pie

Time 45m

Yield 1 Pie

Number Of Ingredients 6

3 egg yolks
1 (14 ounce) can Eagle Brand Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
2 -3 drops yellow food coloring (optional)
1 baked pastry shells (8 or 9-inch) or 1 graham cracker crumb crust (8 or 9-inch)
whipped topping or whipped cream

Steps:

  • Preheat oven to 325°F.
  • Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in Eagle Brand and lemon juice.
  • Stir in food coloring if desired.
  • Pour into pastry shell or crumb crust.
  • Bake 30 to 35 minutes or until set.
  • Remove from oven.
  • Cool 1 hour.
  • Chill at least 3 hours.
  • Before serving, spread whipped topping or whipped cream over pie.
  • Store leftovers covered in refrigerator.

Nutrition Facts : Calories 2483.1, Fat 111.2, SaturatedFat 43.1, Cholesterol 710, Sodium 1535.4, Carbohydrate 327.5, Fiber 3.5, Sugar 233.3, Protein 52.7

CREAMY REALEMON® PIE



Creamy ReaLemon® Pie image

Whip up this dreamy, creamy lemon pie in no time! Top with lemon slices or zest to make it even more festive.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 3h40m

Yield 8

Number Of Ingredients 6

3 egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup ReaLemon® lemon juice from concentrate
2 drops yellow food coloring
1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
⅓ cup Whipped cream or whipped topping

Steps:

  • Preheat oven to 325 degrees F. Beat egg yolks in medium-sized bowl with rotary beater or fork; gradually beat in condensed milk and ReaLemon®. Stir in food coloring if desired. Pour into pastry shell or crumb crust.
  • Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Before serving, spread whipped topping over pie. Refrigerate leftovers.

Nutrition Facts : Calories 302 calories, Carbohydrate 37.9 g, Cholesterol 95.4 mg, Fat 14.3 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 190.4 mg, Sugar 26.9 g

LEMON CREAM PIE



Lemon Cream Pie image

With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg substitute
1/2 cup lemon juice
2 teaspoons grated lemon zest
2-1/2 cups reduced-fat whipped topping

Steps:

  • In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust. , Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.

Nutrition Facts : Calories 252 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 3g protein.

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

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