NO BAKE CREAM CHEESE LEMONADE PIE
No Bake Cream Cheese Lemonade Pie is a light and lemony dessert and will be the perfect addition to your Easter or Mother's Day menu!
Provided by CakesCottage
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the graham cracker crumbs, sugar and butter.
- Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.
- cIn a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.
- In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Add lemonade concentrate, beating until blended. Add pudding mixture, and beat until blended.
- Pour into crust. Cover and refrigerate for at least 4 hours or until set.
- Garnish, if desired.
LEMON PIE II
This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.
Provided by Jan Guinn
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g
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
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
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