FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
LEMON FLUFF DESSERT
Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
PINEAPPLE FLUFF PIE
This dessert has been a life saver for more then 20 years of entertaining and potlucks. With only four ingredients, it's a snap to make and pop in the fridge.-Jane Rhodes, Silverdale, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.
Nutrition Facts : Calories 190 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PRIZE WINNING LEMON FLUFF PIE
This is my Great-Grandmother Alice's award-winning pie! This is one of the pies she made for the restaurant she owned in Sebastopol, California. Enjoy!
Provided by BAKERZOLLER
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
- Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
- To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
- Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
- Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 54.4 g, Cholesterol 125.7 mg, Fat 29 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 13 g, Sodium 298.7 mg, Sugar 36.3 g
LEMON JELLO FLUFF PIE
This is a cool, smooth-textured, easy to prepare, refrigerator dessert. It's especially refreshing on a warm day, but my family likes it in the winter as well.
Provided by FilipinoRose
Categories Pie
Time 3h50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
- Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
- Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
LEMON FLUFF PIE
Yummy, easy pie..nice lemon flavor, smooth texture. This comes from a Pillsbury cookbook I have had for a few years. Cooking time includes chilling time.
Provided by JanetB-KY
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake your pie shell until golden brown; cool completely.
- In medium saucepan, combine sugar and cornstarch; mix well.
- Stir in water, lemon juice and egg yolks.
- Cook over medium heat until mixture boils and thickens, stirring constantly.
- Boil one minute, still stirring.
- Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
- In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
- Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve with extra whipped cream.
Nutrition Facts : Calories 289.9, Fat 15.8, SaturatedFat 8, Cholesterol 83.2, Sodium 118.2, Carbohydrate 35.6, Fiber 0.3, Sugar 25.3, Protein 2.8
LEMON FLUFF PIE
A light, fluffy pie that is not too sweet or too tart -- just right for these hot, summer days! It is super easy and super quick, too.
Provided by ScrappyChick1967
Categories Lemon
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together the sweetened condensed milk and the lemon juice until well combined.
- Fold in the whipped topping until smooth and creamy.
- Pour mixture into graham cracker pie crust, and refrigerate until ready to serve.
- Optional: Pie can be garnished with additional whipped topping or sliced fresh strawberries.
Nutrition Facts : Calories 342.6, Fat 16.2, SaturatedFat 8, Cholesterol 39.7, Sodium 222.1, Carbohydrate 45.3, Fiber 0.4, Sugar 37.7, Protein 5.8
JELL-O® LEMON PIE
I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.
Provided by Karen Macak
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
- Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
- Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g
LEMON FLUFF PIE RECIPE
Provided by á-4664
Number Of Ingredients 5
Steps:
- Chill Jello until the consistency of an unbeaten egg whites. Fold yogurt and cool whip and pour into crust. Chill and refrigerate until firm.
FLUFFY LEMON FRUIT PIE
From the graham cracker crumb crust to the luscious lemon pudding mix to the cherry pie filling, this no-bake fruit pie thrills the crowd like no other.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Spread half the pie filling onto bottom of crust.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hours.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 25 g, Protein 3 g
LEMON DELICIOUS PIE
Make and share this Lemon Delicious Pie recipe from Food.com.
Provided by Mr. Bill in TN
Categories Pie
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar and cornstarch.
- Combine with butter, lemon juice, egg yolks and milk.
- Cook in top of a double boiler until thick and cooked.
- Remove from heat and let cool.
- When cool, stir in sour cream.
- Pour into baked pie shell.
- Serve with whipped cream or make meringue with 3 egg whites.
- Preheat oven to 425F degrees.
- In Mixing bowl, beat egg whites until frothy.
- Add cream of tartar and beat until stiff peaks form.
- Gradually beat in sugar and continue beating until stiff and glossy.
- Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking.
- Bake five to six minutes.
Nutrition Facts : Calories 512.8, Fat 26.1, SaturatedFat 13.7, Cholesterol 137.3, Sodium 262.1, Carbohydrate 64.9, Fiber 0.3, Sugar 47.2, Protein 6.6
LIGHT LEMON FLUFF DESSERT
This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn't want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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