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
WW CREAMY LEMON PIE
Make and share this Ww Creamy Lemon Pie recipe from Food.com.
Provided by Mary K. W.
Categories Pie
Time 45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Crush graham crackers either in food processor or using rolling pin.
- Place graham cracker crumbs into small bowl.
- Melt butter and pour over crumbs, mixing with a fork until completely moistened.
- Press crumbs evenly onto bottom of a 9-inch pie pan. Place crust in refrigerator while preparing filling.
- In a mixing bowl, add milk and eggs, mixing until smooth.
- Add lemon juice and zest and stir until incorporated.
- Pour milk mixture into prepared pie crust.
- Bake for 15 minutes.
- Cool completely. Can be frozen for up to two weeks before serving.
- For best flavor, serve chilled.
LEMON CREAM PIE
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust. , Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
Nutrition Facts : Calories 252 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 3g protein.
WEIGHT WATCHERS LEMON PIE RECIPE - (5/5)
Provided by starspangledlady
Number Of Ingredients 6
Steps:
- * Preheat oven to 350ºF. * Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl. * Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling. * In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. * Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving. Notes * This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.
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