Lemon Truffle Pie Recipes

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LEMON TRUFFLE PIE



Lemon Truffle Pie image

Savor each forkful of this smooth, light-yet-rich dessert. Lemon juice and lemon peel provide a bright bit of tartness to balance the sweet filling.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h10m

Yield 10

Number Of Ingredients 13

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup sugar
2 tablespoons cornstarch
2 tablespoons Pillsbury BEST® all-purpose flour
1 cup water
2 egg yolks, beaten
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted*

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low; cook 2 minutes, stirring constantly.
  • Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
  • Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
  • In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
  • In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 80 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 32 g, TransFat 0 g

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

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

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

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

SMOOTH AND CREAMY LEMON TRUFFLE PIE



Smooth and Creamy Lemon Truffle Pie image

This pie is the one to make for special occasions. It takes a bit of time, but is well worth the effort.

Provided by Chris from Kansas

Categories     Pie

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (15 ounce) package refrigerated pie crusts
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 cup lemon juice
2 egg yolks, beaten
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon lemon zest, grated
6 ounces vanilla chips (1 cup)
1 (8 ounce) package light cream cheese, softened
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted

Steps:

  • Heat oven to 450.
  • Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
  • (Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
  • Cool completely.
  • In a medium saucepan, combine sugar and cornstarch; mix well.
  • Gradually stir in water, lemon juice and egg yolks; blend well.
  • Cook over medium heat until mixture boils, stirring constantly.
  • Reduce heat; cook 2 minutes, stirring constantly.
  • Remove from heat; stir in margarine and lemon peel.
  • Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes.
  • Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
  • In a small bowl, beat cream cheese until fluffy.
  • Add melted vanilla milk chip mixture; beat until well blended.
  • Spread over bottom of cooked crust.
  • Spoon cooled lemon mixture over cream cheese layer.
  • Refrigerate 2 to 3 hours or until set.
  • In a small bowl, beat whipping cream until stiff peaks form.
  • Pipe or spoon over pie.
  • Garnish with toasted almonds.
  • Store in refrigerator.

LEMON TRUFFLE PIE



Lemon Truffle Pie image

An adaptation of the Pillsbury Bakeoff's cream cheese and white chocolate pie with a tart lemon topping, but with an easy microwave preparation. Use no less than a 9" cooked dough or graham cracker crust to accommodate the filling. Also, use the best quality lemon curd you can find or prepare your own. Give yourself time for the cream cheese to soften or the mixture will become grainy. Chill time not included. Note: If using the graham cracker crust to gain a more crisp texture I highly recommend to bake the crust about 5-10 minutes. I like Realtor's suggestion of a Vanilla Wafer crust. Also, see her easy and eggless recipe for Lemon curd recipe #429423.

Provided by gailanng

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

1 (9 inch) pie crusts, baked and cooled (or 9-inch Graham Cracker Crust)
2 cups purchased lemon curd (or homemade)
1 1/3 cups white chocolate chips
1 (8 ounce) package cream cheese, softened

Steps:

  • In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
  • In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
  • Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.

TRIFLE



Trifle image

Number Of Ingredients 8

2 (3 1/2-ounce) boxes cook & serve non-instant vanilla pudding & pie filling (4-serving size)
2 teaspoons brandy or rum extract
48 Keebler® golden vanilla wafers
1 (12-ounce) jar seedless red raspberry jam
1 (15-ounce) can apricot half, well drained
1 cup whipping cream
1/4 cup sifted powdered sugar
1/4 cup sliced almond, toasted

Steps:

  • 1. Chill small mixing bowl and beaters of electric mixer.2. Prepare pudding according to package directions. Cool for 30 minutes. Stir in flavoring. Refrigerate for 2 hours.3. In 2-quart glass bowl with straight sides layer some cookies. Spoon some jam on top. Spread some pudding over jam. Repeat layers, ending with pudding. Arrange apricots on top.4. In chilled bowl beat whipping cream and powdered sugar on medium speed of electric mixer until stiff peaks form. Spoon or pipe around edge of bowl. Sprinkle with almonds. Refrigerate for 1 to 6 hours.*NOTE: To toast almonds spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Nutrition Facts : Nutritional Facts Serves

LEMON-LIME TRUFFLE PIE



Lemon-Lime Truffle Pie image

Prepare for an amazing dessert with Lemon-Lime Truffle Pie. Lemon-Lime Truffle Pie is creamy and delicious, it's filled with bright citrus flavors and rich white chocolate. It's sure to be a hit with your family!

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S White Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 tsp. lime zest
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup sliced almonds, toasted
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk

Steps:

  • Microwave chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Stir in zest. Spread onto bottom of crust; sprinkle with half the nuts.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP; pour into crust.
  • Cover with remaining COOL WHIP. Refrigerate 3 hours or until firm. Sprinkle with remaining nuts.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 4 g

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