GRAMMY'S LEMON CREAM PIE
The best lemon cream pie you will ever taste! Original 1960s recipe made from scratch with fresh lemon juice, cream cheese and real whipped cream.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 4h43m
Number Of Ingredients 9
Steps:
- Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
- Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
- Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
- In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
- Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.
Nutrition Facts : ServingSize 1 (of 12) without whipped cream, Calories 250 kcal, Carbohydrate 25 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 79 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 5 g
LEMON CREAM CHEESE PIE WITH BERRIES
Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.
Provided by Derf2440
Categories Pie
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
- Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
- Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
- Refrigerate for 3-4 hours .
- To serve, top with remaining berries.
FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
- REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
- *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
LEMON CREAM CHEESE-BLUEBERRY PIE YUMMY!!
A recipe I got from The Blueberry Farm in my hometown. This is another recipe that they pass out to everyone, they are tried and true and chosen by all the people that pick their blueberries there. No bake filling ! Enjoy~ blueberries and pudding and cream cheese ! No wonder it was voted one of the best !!!!
Provided by Carol Junkins
Categories Fruit Desserts
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 450 degrees. Bake pie crust as directed.(You can also use a graham cracker crust shell) In a small bowl, beat cream cheese with electric mixer on medium speed til til fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese, beat until smooth. Spread cream cheese pudding mixture in shell. Refrigerate 1 hour. Spread blueberry pie filling on cooled pie then top with whipped topping. Garnish with thin lemon wedges on top.
SUMMER BERRY CHEESE PIE
I love to make this pie with fresh blueberries and strawberries from area farms. It's an easy summer treat that my family just gobbles up.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon zest and remaining sugar until smooth. Spread into the crust. , In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly. , Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 308 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON CREAM CHEESE PIE
Make and share this Lemon Cream Cheese Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h38m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
- Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
- After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
- Filling: place oven rack in the middle of the oven; preheat to 350°.
- In a small bowl, mix rind and juice; set aside.
- In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
- In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
- Add the smooth cottage cheese and beat to mix.
- Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
- When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
- Bake for 30 minutes; remove from oven and cool completely.
- Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
- In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
- Then gently fold in the sour cream and whipped cream together.
- Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
- Refrigerate for at least a few hours.
LEMON BERRY PIE
Enjoy fresh strawberries sandwiched between lemony and vanilla layers with our Lemon Berry Pie. Lemon Berry Pie is perfect for a spring gathering.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Beat cream cheese, 1 Tbsp. milk and the sugar in medium bowl with wire whisk until well blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
- Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Let stand 5 min. or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust.
- Refrigerate 4 hours or until set. Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.8212 g, Sugar 0 g, Protein 4 g
LEMON CREAM CHEESE PIE
This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.
HOMEMADE LEMON CHEESE PIE
Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.
Nutrition Facts : Calories 341 calories, Fat 11g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
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