No Bake Lemon Angel Pie Recipes

NO BAKE LEMON PIE

Steps:

• Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
• Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
• In a medium bowl, beat cream cheese until smooth.
• Add pudding mix and beat well until creamy and combined.
• Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
• Beat in lemon zest. Pour mixture into prepared pie shell.
• Chill for at least 3 hours. The pie will set up firmly during this time.
• In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
• Spread whipped cream on top of chilled pie.
• Top with additional lemon zest.
• Garnish with lemons, mint, and raspberries before serving, if desired

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

LEMON ANGEL PIE

Steps:

• Beat 4 egg whites until frothy.
• Add cream of tartar beat until it will hold a point.
• Gradually add sugar beat until stiff and glossy.
• Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
• Bake @ 300 for 1 hour.
• Filling:.
• Beat 4 egg yolks.
• add 1/2 C sugar,lemon juice,water and lemon rind.
• Cook in double boiler until thick {like a cake mix}stirring often.
• Cool.
• Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
• Refrigerate for several hours or over night.

NO BAKE LEMON-LIME CHIFFON PIE

Steps:

• Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
• Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
• Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.

(NO BAKE) LEMON ANGEL PIE

Steps:

• Mix together gingersnap crumbs with butter and blend well.
• Press into a 9 inch glass pie plate. Set to the side.
• Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.
• In a small bowl,add enough ice and water to the lemon juice to make 1 cup.
• Add to lemon gelatin, stir in lemon peel.
• Stir until lightly thickened.
• Remove any unmelted ice from gelatin.
• Stir in Cool whip lightly with a wire whisk.
• Refrigerate 20 minutes or until mixture mounds.
• Spoon into pie crust.
• Refrigerate 4 hours or until set.
• NOTE: keep leftover pie refrigerated.