NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
LEMON IMPOSSIBLE PIE
Make and share this Lemon Impossible Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10" pie plate.
- Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
- Cover and whirl on high speed for 15 seconds.
- Pour into prepared pie plate.
- Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.
Nutrition Facts : Calories 315.2, Fat 15.5, SaturatedFat 8.2, Cholesterol 155.9, Sodium 263.1, Carbohydrate 36.6, Fiber 0.2, Sugar 26.7, Protein 7.8
SILKY LEMON IMPOSSIBLE PIE
Copied from another site so I can add it to my cookbook - here is the original description: " A quick and easy dessert recipe using coconut and eggs. I have used mashed banana instead of the lemon juice and I have also tried lime juice and orange juice. The banana is yummy! Serve with cream or ice cream. "
Provided by Evamyth
Categories Pie
Time 45m
Yield 1 10inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 10 inch pie plate.
- In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
- Stir until well blended and pour mixture into pie dish.
- Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.
Nutrition Facts : Calories 240.9, Fat 7.4, SaturatedFat 4.6, Cholesterol 112.9, Sodium 83.8, Carbohydrate 38.8, Fiber 0.7, Sugar 29.4, Protein 6
IMPOSSIBLE LEMON PIE
This pie is so impossibly good, it gave its name to the cookbook. The recipe comes from former premier of Ontario William Davis's aunt, Winnifred Prouse, who always made this on his birthday. If you like a tart and lemony pie you will love it like me. Light as clouds.
Provided by Olha7397
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
- Heat slowly, stirring constantly, until thick enough to coat a spoon.
- Remove from heat and allow to cool slightly.
- In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
- Fold in egg yolk mixture and pour into baked pie shell.
- Place pie briefly under broiler to give a golden top.
- Watch it constantly because it will brown quickly.
- Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
- Serves 6 to 8.
- NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
- I used extra large lemons for this pie.
- Impossible Pie Cookbook.
Nutrition Facts : Calories 297.2, Fat 16.7, SaturatedFat 5.8, Cholesterol 115.9, Sodium 225.1, Carbohydrate 32.5, Fiber 0.6, Sugar 17.3, Protein 5.2
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