FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PRIZE WINNING LEMON FLUFF PIE
This is my Great-Grandmother Alice's award-winning pie! This is one of the pies she made for the restaurant she owned in Sebastopol, California. Enjoy!
Provided by BAKERZOLLER
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
- Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
- To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
- Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
- Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 54.4 g, Cholesterol 125.7 mg, Fat 29 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 13 g, Sodium 298.7 mg, Sugar 36.3 g
FLUFFY LEMON FRUIT PIE
Make and share this Fluffy Lemon Fruit Pie recipe from Food.com.
Provided by Chris from Kansas
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread half of the cherry pie filling on bottom of crust.
- In a large bowl, beat cream cheese with wire whisk until smooth.
- Gradually beat in milk until well blended.
- Add pudding mix.
- Beat until smooth.
- Gently stir in 1/2 tub whipped topping.
- Spread over cherry pie filling on bottom of crust.
- Spread remaining whipped topping over pudding mixture.
- Spoon remaining cherry pie filling over whipped topping layer.
- Refrigerate 3 hours.
LEMON FLUFF PIE
Yummy, easy pie..nice lemon flavor, smooth texture. This comes from a Pillsbury cookbook I have had for a few years. Cooking time includes chilling time.
Provided by JanetB-KY
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake your pie shell until golden brown; cool completely.
- In medium saucepan, combine sugar and cornstarch; mix well.
- Stir in water, lemon juice and egg yolks.
- Cook over medium heat until mixture boils and thickens, stirring constantly.
- Boil one minute, still stirring.
- Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
- In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
- Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve with extra whipped cream.
Nutrition Facts : Calories 289.9, Fat 15.8, SaturatedFat 8, Cholesterol 83.2, Sodium 118.2, Carbohydrate 35.6, Fiber 0.3, Sugar 25.3, Protein 2.8
LEMON FLUFF PIE
A light, fluffy pie that is not too sweet or too tart -- just right for these hot, summer days! It is super easy and super quick, too.
Provided by ScrappyChick1967
Categories Lemon
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together the sweetened condensed milk and the lemon juice until well combined.
- Fold in the whipped topping until smooth and creamy.
- Pour mixture into graham cracker pie crust, and refrigerate until ready to serve.
- Optional: Pie can be garnished with additional whipped topping or sliced fresh strawberries.
Nutrition Facts : Calories 342.6, Fat 16.2, SaturatedFat 8, Cholesterol 39.7, Sodium 222.1, Carbohydrate 45.3, Fiber 0.4, Sugar 37.7, Protein 5.8
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
FLUFFY LEMON-LIME PIE
You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.
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
FLUFFY LEMON-STRAWBERRY PIE
Bring Fluffy Lemon-Strawberry Pie to your next get together. This lemon-strawberry pie has a shortbread crust and sliced berries-a real showstopper!
Provided by My Food and Family
Categories Pie
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
- Spoon into crust; top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Top with strawberries just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 28 g, Protein 3 g
FLUFFY LEMON FRUIT PIE
From the graham cracker crumb crust to the luscious lemon pudding mix to the cherry pie filling, this no-bake fruit pie thrills the crowd like no other.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Spread half the pie filling onto bottom of crust.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hours.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 25 g, Protein 3 g
CREAMY LEMON PIE II
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
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
LEMON JELLO FLUFF PIE
This is a cool, smooth-textured, easy to prepare, refrigerator dessert. It's especially refreshing on a warm day, but my family likes it in the winter as well.
Provided by FilipinoRose
Categories Pie
Time 3h50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
- Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
- Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
EASIEST FROZEN LEMON FLUFF PIE
Yum!!! Fluffy easy pie! What more could you want? I usually make this with lemonade concentrate, but you could use ANY concentrate...limeade... orange juice...fruit punch... I want to try Pina Colada next! It's so quick and easy. Just delicious, yet light. My kind of dessert!
Provided by Jennibear
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined. Poor into graham cracker crust and freeze until set. Get a large spoon and dig in (or cut into several pieces and share)!
- Enjoy your frozen fluff!
Nutrition Facts : Calories 445.4, Fat 22.4, SaturatedFat 10.9, Cholesterol 56, Sodium 245.6, Carbohydrate 57.8, Fiber 0.5, Sugar 48.2, Protein 5.8
LIGHT LEMON FLUFF DESSERT
This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn't want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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