Eagle Brand Lemon Cream Pie Food

SUSAN'S LEMON ICEBOX PIE

Steps:

• Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
• In a seperate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
• Gently fold cream into lemon and milk mixture.
• Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!

EAGLE BRAND® LEMON CREAM PIE

Steps:

• Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
• Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
• Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

MAGIC LEMON PIE (1952)

Steps:

• 1. Preheat oven to 325 F
• 2. In medium sized mixing bowl, blend milk, lemon juice, lemon peel, and yolks until thickened. Turn into pie shell and set aside
• 3. Meringue: Whip the whites with cream of tartar until they hold a soft peak. Gradually whip in sugar (one Tbsp at a time) Continue whipping until the whites hold a firm peak.
• 4. Pile onto pie filling and seal to the inside edge of pie shell. Swirl the top as desired -- but don't play in it or let it sit too long because it will begin to "weep."
• 5. Immediately place in a 325 F oven and bake until golden brown (about 15 minutes). Cool before serving.
• 6. For those who don't want to eat raw eggs these are alternate directions found on another recipes: 1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust. 2. Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C). 3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. 4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.

CHERRY CHEESE PIE

Steps:

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
• TOPPING VARIATIONS
• BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
• CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
• FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
• AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.

EAGLE BRAND LEMON PIE

Steps:

• Whisk together first 3 ingredients. Pour evenly into crusts.
• Bake at 350° for 15 minutes.
• Remove to a wire rack to cool.
• Cover and chill 4 hours.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
• Spread evenly over chilled pies.
• Top with fresh lemon slices and a mint sprig before serving, if desired.
• Cook time does not include 4 hour chill time.

EAGLE BRAND STRAWBERRY PIE

Steps:

• Wash berries and drain well on paper towels.
• Blend condensed milk and lemon juice.
• Whip cream until rather stiff and add to milk.
• Add berries and pour into pie shell.

SIMPLE LEMON ICEBOX PIE RECIPE (EAGLE BRAND CONDENSED MILK AND EGGS)

Steps:

• Preheat oven to 325°F. If using a tart pan with a removable bottom, line the bottom of your pie pan with parchment paper.
• In a bowl, combine the crust ingredients and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed.
• Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.
• Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepare pie crust.
• Bake in preheated oven for 20 minutes or until filling is just set.
• Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.
• To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.

EAGLE BRAND LEMON CREAM PIE RECIPE

Steps:

• Place egg yolks in a medium sized mixing bowl.
• Beat egg yolks well.
• Gradually add sweetened condensed milk, mixing well.
• Gradually add lemon juice, mixing well until fully combined.
• Pour mixture into prepared pie crust.
• Bake pie for 30-35 minutes until set.
• Remove from oven. Place on wire rack. Cool for one hour.
• Refrigerate for at least 3 hours.
• Spread top of pie with whipped cream as desired.
• Enjoy!

MAGIC LEMON PIE FROM EAGLE BRAND®

Steps:

• In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind or extract, and egg yolks; stir until mixture thickens. Pour into chilled crumb crust or cooled pastry shell.
• Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling.
• Bake 325 degrees F. until meringue is lightly browned. Cool.