CREAMY LEMONADE PIE
"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.
Nutrition Facts : Calories 319 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 368mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
LUSCIOUS LEMON CREAM PIE
Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 43 g, Cholesterol 140 mg, Fat 8 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g
LEMON CREAM PIE
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
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.
CREAMY LEMON PIE I
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
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 LEMONADE PIE
THIS RECIPE HAS BEEN A LONG TIME FAV OF MINE AND IT'S SO EASY! i THINK YOU'LL LOVE IT! COOL, CREAMY & JUST RIGHT FOR LEMON LOVERS! (NOTE: NOT MY PIC ... BUT WILL POST ONE SOON)
Provided by penny jordan
Categories Other Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. DIRECTIONS: IN: A LARGE BOWL WITH ELECTRIC MIXER, MIX CREAM CHEESE UNTIL FLUFFY. ADD: CONDENSED MILK AND MIX UNTIL INCORPORATED. MIX: IN LEMONADE UNTIL SMOOTH AND CREAMY. GENTLY: STIR IN WHIPPED TOPPING. PILE: INTO CRUST TOP: WITH THAWED WHIPPED TOPPING IF DESIRED (OPTIONAL). REFRIGERATE: 1 HOUR OR OVERNIGHT. (MAKES 1 PIE) STORE: COVERED LEFTOVERS IN REFRIGERATOR. YUMMY!
- 2. NOTE: THIS RECIPE CAN BE DOUBLED EASILY BUT...YOU WILL NEED AN EXTRA, EXTRA LARGE BOWL...IT WILL MAKE TWO PIES OR **YOU CAN MAKE IT IN A 9X13X2" CAKE PAN AND CUT INTO SQUARES FOR A BIG FAMILY GET TOGETHER. (SPRAY PAN FIRST WITH A NONSTICK COOKING SPRAY FIRST). I THINK I'LL MAKE IT FOR OUR FAMILY LABOR DAY CELEBRATION.
GRAMMY'S LEMON CREAM PIE
The best lemon cream pie you will ever taste! Original 1960s recipe made from scratch with fresh lemon juice, cream cheese and real whipped cream.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 4h43m
Number Of Ingredients 9
Steps:
- Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
- Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
- Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
- In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
- Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.
Nutrition Facts : ServingSize 1 (of 12) without whipped cream, Calories 250 kcal, Carbohydrate 25 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 79 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 5 g
CREAMY LEMONADE PIE
Make and share this Creamy Lemonade Pie recipe from Food.com.
Provided by Mini Chef Ty
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk milk and pudding mixes for 30 seconds in a large mixing bowl.
- Add lemonade and whisk for another 30 seconds until thick. Gently stir in cool whip.
- Spoon into crust.
- Refrigerate for 4 hours or until set.
- Garnish with lemon slices.
Nutrition Facts : Calories 415.7, Fat 16.8, SaturatedFat 9.1, Cholesterol 7.5, Sodium 565.2, Carbohydrate 64.6, Fiber 0.5, Sugar 53.5, Protein 3.4
LEMONADE PIE
This no-bake Lemonade Pie is a refreshing summertime dessert!
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 4h10m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into an 8-inch pie dish and firmly press to the edges to form a pie crust.
- In a medium bowl combine the milk and pudding.
- Using a hand mixer, beat on medium speed until thickened (2-3 minutes).
- In a separate medium bowl, add cream cheese and beat with a hand mixer until smooth (about 3 minutes).
- With the mixer on low, slowly add in the frozen lemonade and the pudding mixture.
- Pour into the pie crust. Place pie in the freezer for four hours.
- When ready, remove the pie from the freezer and let thaw for 15-20 minutes before cutting and serving.
Nutrition Facts : Calories 332 kcal, ServingSize 1 serving
CREAM CHEESE-LEMONADE PIE
My friend came over the other day and made this pink cream cheese-lemonade pie for us. It was soooooo good. Little different from the others I have seen.
Provided by VICKIGENTRY
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 6h15m
Yield 16
Number Of Ingredients 6
Steps:
- Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth; beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.
- Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 41.1 g, Cholesterol 16 mg, Fat 12 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 4.4 g, Sodium 234.4 mg, Sugar 27.4 g
CREAMY LEMON PIE
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Provided by Sally
Categories Pie
Time 3h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C).
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
SWEET AND TANGY LEMONADE PIE RECIPE
Lemonade Ice Cream Pie is a fabulously delicious and simple recipe that uses just three (count 'em three) ingredients.
Provided by Linda Larsen
Categories Pies
Time 4h20m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.
- Immediately spoon the ice cream mixture into the graham cracker crust.
- Freeze at least four hours until firm.
- Let stand at room temperature for 10 minutes before cutting to make serving easier.
Nutrition Facts : Calories 1279 kcal, Carbohydrate 166 g, Cholesterol 44 mg, Fiber 5 g, Protein 14 g, SaturatedFat 17 g, Sodium 1050 mg, Sugar 66 g, Fat 62 g, ServingSize 8 servings, UnsaturatedFat 0 g
CREAMY LEMON PIE
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 LEMONADE PIE
I cut this recipe out of Southern Living Magazine and made it...Putting here for safe keeping as it was a wonderful, easy recipe....I used sugar free pudding and served it with fresh raspberries on top...beautiful pie....
Provided by CIndytc
Categories Pie
Time P4DT10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Whisk together evaporated milk and puddin gmix in a bowl 2 minutes or until thickened.
- 2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
- 3. Pour into crust; refrigerate 4 hours or until firm. Garnish if desired.
Nutrition Facts : Calories 893.1, Fat 50.8, SaturatedFat 27.3, Cholesterol 128.1, Sodium 1043.1, Carbohydrate 101.1, Fiber 0.8, Sugar 49.4, Protein 13.1
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