MARSHMALLOW CRISPY LEMON PIE
Lemon pudding makes a yummy filling for a pie crust that will remind you of marshmallow crispy treats. Watch the video to see how it's done.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
- Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
- Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON PIE WITH MARSHMALLOWS
Make and share this Lemon Pie With Marshmallows recipe from Food.com.
Provided by XAnnette
Categories Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400º.
- Bake Pastry Crust.
- Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
- Stir in cream cheese until well blended.
- Cool completely, about 1 hour.
- Fold in marshmallows and whipped topping.
- Spread over crust.
- Cover and refrigerate at least 3 hours until set but no longer than 24 hours.
MARSHMALLOW CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Thoroughly grease a 9- by 13-inch pan with softened butter.
- In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
- Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
- Let cool completely, and then cut into squares.
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
MARSHMALLOW CRISPY LEMON PIE
A crispy, lemon crust is filled with lemon pudding, and garnished with fresh strawberry halves in this pretty and festive dessert.
Provided by Allrecipes Member
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
- Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
- Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 40.2 g, Cholesterol 7.5 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 259.8 mg, Sugar 27.2 g
BEST EVER LEMON PIE
Make and share this Best Ever Lemon Pie recipe from Food.com.
Provided by Grandmas Kitchen
Categories Pie
Time 30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugar, cornstarch and salt in a saucepan, gradually add boiling water.
- Bring to boil, stirring constantly.
- Cook 1 min or until mixture is clear and thickened.
- Stir small amount of hot mixture into beaten egg yolks, return to hot mixture.
- Cook over medium heat 3 minutes, stirring constantly.
- Stir in Lemon juice, 2 Tbs. margarine and lemon rind.
- Pour into pastry shell.
- Beat egg whites and dash of salt until soft peaks form.
- Gradually add marshmallow cream, beating until stiff peaks form.
- Spread over filling.
- Bake at 350 degrees 12 to 15 minute or until lightly browned.
- Cool.
Nutrition Facts : Calories 806.3, Fat 24.5, SaturatedFat 6.2, Cholesterol 124.5, Sodium 478.5, Carbohydrate 140.4, Fiber 1.1, Sugar 90.7, Protein 8
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LEMON MARSHMALLOW PIE RECIPE | BON APPéTIT
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3.2/5 (52)Estimated Reading Time 3 minsServings 1
- Preheat oven to 350°. Using an electric mixer on low speed, beat butter, sugar, and salt in a medium bowl until butter is almost completely smooth, about 2 minutes. Increase speed to medium and beat until butter is creamy, about 2 minutes more. Mix in egg yolk and vanilla. Reduce speed to low, add flour and poppy seeds, if using, and mix until no dry spots remain.
- Firmly press dough into a 9" pie dish (the firmer you press, the easier it will be to cut the baked crust). Bake until crust is golden brown on bottom and a shade or two darker at the edges, 25−35 minutes.
- Just before crust is finished baking, combine lemon juice, salt, and ¼ cup sugar in a small saucepan. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Whisk egg yolks, egg, and remaining ½ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
MARSHMALLOW CRISPY LEMON PIE RECIPE - DELISH.COM
From delish.com
Cuisine AmericanTotal Time 15 minsServings 10Calories 200 per serving
- Microwave 1 minute or until marshmallows are completely melted and mixture is blended, stirring after 45 seconds.
- Add cereal; mix well. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
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