Creamy Lemonade Pie

CREAMY LEMONADE PIE



Creamy Lemonade Pie image

"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup thawed lemonade concentrate
1 graham cracker crust (9 inches)
Calories 319 calories
Fat16g fat (8g saturated fat)
Cholesterol37mg cholesterol
Sodium368mg sodium
Carbohydrate41g carbohydrate (33g sugars
Fiber0 fiber)
Protein4g protein.

Steps:

  • In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.

SOUR CREAM-LEMON PIE



Sour Cream-Lemon Pie image

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped
Calories 437 calories
Fat26g fat (15g saturated fat)
Cholesterol145mg cholesterol
Sodium197mg sodium
Carbohydrate46g carbohydrate (29g sugars
Fiber0 fiber)
Protein4g protein.

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

CREAMY REALEMON® PIE



Creamy ReaLemon® Pie image

Whip up this dreamy, creamy lemon pie in no time! Top with lemon slices or zest to make it even more festive.

Recipe From allrecipes.com

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 3h40m

Yield 8

Number Of Ingredients 6

3 egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup ReaLemon® lemon juice from concentrate
2 drops yellow food coloring
1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
⅓ cup Whipped cream or whipped topping
Calories302 calories
Carbohydrate37.9 g
Cholesterol95.4 mg
Fat14.3 g
Fiber0.4 g
Protein6.4 g
SaturatedFat5.6 g
Sodium190.4 mg
Sugar26.9 g

Steps:

  • Preheat oven to 325 degrees F. Beat egg yolks in medium-sized bowl with rotary beater or fork; gradually beat in condensed milk and ReaLemon®. Stir in food coloring if desired. Pour into pastry shell or crumb crust.
  • Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Before serving, spread whipped topping over pie. Refrigerate leftovers.

CREAMY LEMON PIE I



Creamy Lemon Pie I image

This lemony cream pie is quick and easy. It is a favorite of my family.

Recipe From allrecipes.com

Provided by Becca Jones

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
⅓ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
Calories441 calories
Carbohydrate56.7 g
Cholesterol16.7 mg
Fat22.3 g
Fiber0.5 g
Protein5.7 g
SaturatedFat13.4 g
Sodium243.4 mg
Sugar48 g

Steps:

  • Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

CREAM CHEESE-LEMONADE PIE



Cream Cheese-Lemonade Pie image

My friend came over the other day and made this pink cream cheese-lemonade pie for us. It was soooooo good. Little different from the others I have seen.

Recipe From allrecipes.com

Provided by VICKIGENTRY

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 6h15m

Yield 16

Number Of Ingredients 6

½ (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
¾ cup lemon juice
4 drops red food coloring, or as desired
1 (12 ounce) tub whipped topping (such as Cool Whip®)
2 graham cracker pie crust shells
Calories289 calories
Carbohydrate41.1 g
Cholesterol16 mg
Fat12 g
Fiber0.5 g
Protein3.8 g
SaturatedFat4.4 g
Sodium234.4 mg
Sugar27.4 g

Steps:

  • Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth; beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.
  • Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

CREAMY LEMONADE PIE



Creamy Lemonade Pie image

I cut this recipe out of Southern Living Magazine and made it...Putting here for safe keeping as it was a wonderful, easy recipe....I used sugar free pudding and served it with fresh raspberries on top...beautiful pie....

Recipe From food.com

Provided by CIndytc

Categories     Pie

Time P4DT10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

2 (5 ounce) cans evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
2 (8 ounce) packages cream cheese, softened
2 (3 ounce) packages cream cheese, softened
1 (12 ounce) can frozen lemonade concentrate, partially thawed
1 (9 ounce) ready-made prepared graham cracker crusts
lemon slices or fresh raspberry
Calories893.1
Fat50.8
SaturatedFat27.3
Cholesterol128.1
Sodium1043.1
Carbohydrate101.1
Fiber0.8
Sugar49.4
Protein13.1

Steps:

  • 1. Whisk together evaporated milk and puddin gmix in a bowl 2 minutes or until thickened.
  • 2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
  • 3. Pour into crust; refrigerate 4 hours or until firm. Garnish if desired.

LEMONADE PIE IV



Lemonade Pie IV image

Lemonade flavored cheese cake. . . almost. Easy and wonderful!

Recipe From allrecipes.com

Provided by Spring

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
¾ cup frozen lemonade concentrate, thawed
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Calories544.3 calories
Carbohydrate67 g
Cholesterol47.5 mg
Fat28.6 g
Fiber0.5 g
Protein7.7 g
SaturatedFat16.5 g
Sodium323.9 mg
Sugar57.7 g

Steps:

  • In a blender, combine lemonade concentrate, cream cheese, and condensed milk. Blend on medium speed until mixture is smooth. Transfer mixture to a bowl and fold in whipped topping. Pour mixture into graham cracker crust. Chill before serving.

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