Creamylemonpie Recipes

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CREAMY LEMON PIE I



Creamy Lemon Pie I image

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

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

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 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."

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)

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.

Nutrition Facts : Calories 319 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 368mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

CREAMY LEMON PIE



Creamy Lemon Pie image

Make a Creamy Lemon Pie with frozen lemonade concentrate (thawed) and instant pudding. This no-bake Creamy Lemon Pie is the perfect addition to a picnic!

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.6604 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

CREAMY LEMON PIE



Creamy Lemon Pie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 5

1 (16 oz.) container sour cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 tbsps. sweetened lemonade flavor drink mix
1 (8 or 9-inch) graham cracker crumb crust
Smucker's® Peach Preserves, or a jam or preserve of your choice

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



Creamy Lemon Pie image

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

1 1/2 cups graham cracker crumbs ((from about 13 whole rectangle graham crackers))
2 Tbsp granulated sugar
1 tsp vanilla extract
6 Tbsp unsalted butter (melted)
2 (14 oz each) cans sweetened condensed milk
3 large egg yolks
2/3 cup fresh lemon juice ((from approximately 5 lemons))
2 tsp lemon zest
1/8 tsp kosher salt
additional lemon zest
lemon slices
fresh raspberries
whipped cream

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

CREAMY LEMON PIE



Creamy Lemon Pie image

This pie is one of the easiest recipes I've ever made. It requires no baking at all. It's very tasty.

Provided by dogloverforever

Categories     Pie

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (20 ounce) can lemon pie filling
1 (9 inch) graham cracker pie crusts

Steps:

  • In mixing bowl, beat cream cheese until creamy.
  • Add condensed milk and lemon juice and beat until mixture is very creamy.
  • Fold in lemon pie filling, stir until creamy, and pour into pie crust.
  • Refrigerate several hours before slicing and serving.

Nutrition Facts : Calories 407.7, Fat 21.6, SaturatedFat 10.5, Cholesterol 48, Sodium 317.6, Carbohydrate 47.9, Fiber 0.5, Sugar 38.7, Protein 7.3

CREAMY LEMON PIE II



Creamy Lemon Pie II image

An easy fluffy lemon no-bake pie. The filling is made by folding lemon, gelatin and whipped topping together.

Provided by sal

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 5

½ cup water
1 ½ teaspoons unflavored gelatin
1 lemon, juiced
1 ⅔ cups frozen whipped topping, thawed
1 (9 inch) pie shell, baked

Steps:

  • In a small microwave safe bowl, combine water and gelatin. Microwave for 1 minute. Stir in the lemon juice. Fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. Pour into baked pie shell. Chill in refrigerator until ready to serve.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 15.7 g, Fat 11.8 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 127.1 mg, Sugar 3.6 g

CREAMY LEMON MERINGUE PIE



Creamy Lemon Meringue Pie image

Make and share this Creamy Lemon Meringue Pie recipe from Food.com.

Provided by Rhonda O

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

3 eggs, seperated
1 (14 ounce) can sweetened condensed milk
1/2 cup real lemon reconstituted lemon juice
1 ready-made pie crust
1/4 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
  • Pour into crust.
  • In a small bowl, beat egg whites with cream of tartar until foamy.
  • Gradually add sugar until stiff but not dry.
  • Spread meringue on top of pie sealing carefully to edge of crust.
  • Bake 15 minutes or until meringue is golden brown.
  • Cool, chill before serving.

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