Cool And Simple Citrus Pie Recipes

COOL AND SIMPLE CITRUS PIE

Steps:

• 1. In large bowl stir lemonade concentrate and food coloring, if desired, into ice cream. Fold in whipped topping.2. Freeze ice cream mixture, if necessary, until mixture mounds. Spoon into crust. Freeze at least 4 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired.

COOL 'N EASY PIE

Steps:

• In large bowl, stir boiling water into gelatin at least 2 minutes until completely dissolved. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
• Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon filling into crust. Refrigerate 4 hours or overnight. Garnish with sliced strawberries before serving.

WORLD'S BEST LEMON PIE

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.

SIMPLE CITRUS PIE

Steps:

• Wash the oranges, lemon, and lime thoroughly and slice as thinly as possible. Combine the sliced fruit, 2 cups of the sugar and the nutmeg in a large bowl. Toss to combine. Let stand for at least 2 hours or up to overnight, stirring occasionally.
• Preheat an oven to 450 degrees F (230 degrees C).
• Beat eggs in a small bowl. Line a 9 inch pie pan with one half of the prepared pastry. Remove the sliced fruit from the bowl and arrange in the crust, leaving any accumulated juices behind. Pour the beaten eggs over fruit.
• Place the top crust on the pie, crimp the edges, and poke decorative holes to vent. Brush crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
• Bake in the preheated oven for 10 minutes. Reduce the oven heat to 350 degrees F and bake pie until a knife inserted in the center comes out clean, about 35 additional minutes.
• Allow pie to cool and refrigerate. Serve cold.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

TRIPLE-CITRUS CREAMY PIE

Steps:

• Beat cream cheese, 1/4 cup condensed milk, lime zest and 1 Tbsp. lime juice with mixer until blended. Whisk in 1 cup COOL WHIP. Spread onto bottom of crust.
• Beat orange zest, all remaining juices, remaining condensed milk and dry pudding mix in medium bowl with mixer 2 min. Whisk in 1 cup COOL WHIP. Spread over cream cheese layer.
• Stir lemon zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.

FLORIDA CITRUS PIE

Steps:

• For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
• Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
• Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
• For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.

COOL & CRISP CITRUS CHIFFON PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in peels.
• Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form.
• Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Trim with whipped cream and thin orange slices cut in fourths.

COOL 'N EASY PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended.
• Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.

COOL SUMMER LEMON PIE

Steps:

• stir drink mix and water until dissolved.
• beat lemonade mix and ice cream on low until blended.
• stir in whip topping.
• freeze until mixture firms, then spoon into crust.
• freeze 4 hrs.
• let stand out for 10 min.
• before serving.
• garnish w/ lemon slices.