Creamy Lemon Pie Ii Recipes
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
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 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 LEMON PIE
Cool and refreshing creamy lemon filling inside a buttery vanilla graham cracker crust. If you love pies but find them intimidating to bake, this is the recipe for you!
Provided by The Chunky Chef
Categories Dessert
Time 2h36m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Set out a 9" pie pan/pie dish.
- Combine crust ingredients (graham cracker crumbs, sugar, vanilla, and butter) in a mixing bowl and stir to combine well.
- Transfer mixture to 9" pie pan and press evenly into the bottom and sides of pan.
- Bake the crust for 9 minutes, then set aside.
- While crust is baking, make the pie filling by adding the sweetened condensed milk, egg yolks, lemon juice, and salt to a mixing bowl.
- Use hand mixer to beat together for about 2 minutes, scraping the sides of the bowl as needed.
- Tap bowl gently on a counter a couple of times to release any air bubbles from the mixing.
- Pour filling into baked crust, spreading into an even layer.
- Bake in the 350°F oven for 12 minutes, until the center is slightly jiggly, then remove and let sit at room temperature to cool completely.
- Once cooled, cover with plastic wrap and refrigerate at least 2-3 hours, or up to overnight.
- To serve, top with whipped cream, lemon slices, raspberries, and lemon zest if desired.
Nutrition Facts : Calories 499 kcal, Carbohydrate 71 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 125 mg, Sodium 271 mg, Fiber 1 g, Sugar 61 g, UnsaturatedFat 7 g, ServingSize 1 serving
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