Lemon Pie With Sugar Cookie Crust Recipes

THE BEST SUGAR COOKIE LEMON PIE

Steps:

• Preheat oven to 350 degrees and prepare a 9-inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter.
• Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. Save the rest to make a second pie.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest and lemon juice.
• Heat on medium-high heat until the mixture begins to boil and cook for about a minute longer.
• You know it's ready when the mixture begins to get bubbles and thickens up. Remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan, add in the butter and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Pour the mixture into the cooled sugar cookie pie crust.
• Allow it to rest for 15-20 minutes. Cover the pie loosely with foil and refrigerate for at least 3 hours to allow it to set.
• Gather the ingredients you will need to make the topping.
• When the pie has set for 3 hours, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients.
• Mix until peaks form.
• Spread the whipped topping over the chilled pie and top with lemon zest.
• Keep the pie leftovers chilled.

LEMON-SUGAR COOKIE PIE

Steps:

• Heat oven to 375°F. Make and bake 36 cookies as directed on pouch for drop cookies. Cool completely, at least 1 hour. Store 16 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly on bottom and up side of pie plate. Bake 10 to 12 minutes or until crust is set in center and edges are golden brown. Cool 15 minutes.
• In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.
• When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.

LEMON PIE WITH COOKIE CRUST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving. Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.

LEMON PIE WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 350 degrees F. and
• Prepare a 9inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter. Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. If there is extra you can make another pie or even mini pies.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake the sugar cookie crust for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest, and lemon juice.
• Cook on medium-high heat until the mixture begins to boil and cook for about a minute longer. You'll know it's ready when the mixture begins to get bubbles and thickens up, then remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Remove the mixture from the heat and stir in the chunks of butter.
• Pour the mixture into the cooled pie crust and allow it to rest for 15-20 minutes.
• Cover the pie loosely refrigerate for at least 3 hours to allow it to set.
• When the pie is ready, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients and mix until peaks form.
• Spread the whipped topping over the chilled pie and garnish with fresh lemon zest.