Plum Streusel Pie With Lemon Lime Ice Milk Recipes

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PLUM STREUSEL PIE WITH LEMON-LIME ICE MILK



Plum Streusel Pie with Lemon-Lime Ice Milk image

Yield Makes 8 servings

Number Of Ingredients 22

2 cups whole milk
3/4 cup sugar
1/2 cup whipping cream
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/8 teaspoon lemon extract
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk beaten to blend with 3 tablespoons cold water
3/4 cup finely chopped walnuts (about 3 ounces)
1/2 cup all purpose flour
3 tablespoons (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground nutmeg
1 1/2 pounds plums (about 5 large), halved, pitted, cut into 1/2-inch-thick wedges
1 large egg beaten with 2 teaspoons water (for glaze)

Steps:

  • Combine milk, sugar, and cream in large bowl, whisking to dissolve sugar. Add lemon juice, lime juice, and lemon extract; whisk to blend (mixture will thicken). Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Process mixture in ice cream maker according to manufacturer's instructions. (Can be made 1 day ahead. Cover and freeze in airtight container.)
  • Blend flour, sugar, lemon peel, and salt in processor. Add butter; using on/off turns, cut in until pea-size pieces form. With machine running, pour egg mixture through feed tube and blend just until dough forms ball. Gather dough into disk; wrap tightly in plastic wrap and refrigerate at least 2 hours. (Can be made up to 3 days ahead. Keep refrigerated.)
  • Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 9-inch glass pie dish; peel off paper. Fold edges under to form rim; crimp edges. Refrigerate 1 hour.
  • Preheat oven to 400°F. Mix walnuts, flour, brown sugar, and 1/2 teaspoon cinnamon in medium bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Set streusel aside. Whisk 3/4 cup sugar, cornstarch, nutmeg, and remaining 1 teaspoon cinnamon in large bowl. Add plums and toss to coat.
  • Place pie dish on baking sheet. Brush inside of pie shell lightly with egg glaze. Transfer plum filling to pie shell, mounding slightly in center. Sprinkle streusel topping evenly over filling. Bake pie 15 minutes; reduce oven temperature to 375°F. Bake until filling bubbles at edges, about 35 minutes, covering crust edges with foil during last 15 minutes if browning too quickly. Cool pie on rack. (Can be made 8 hours ahead. Cover and let stand at room temperature.) Cut pie into wedges. Serve with ice milk.

LEMON LIME ICEBOX PIE



Lemon Lime Icebox Pie image

Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 10

Number Of Ingredients 8

2 cans (14 oz each) sweetened condensed milk (not evaporated)
6 egg yolks
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 large graham cracker crumb crust (9 oz)
Lemon and lime slices, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
  • Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
  • Garnish with lemon and lime slices. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg

LEMON-LIME SLAB PIE



Lemon-Lime Slab Pie image

Zesty, tart and tangy, this slab pie is made easy with Pillsbury™ pie crusts and gets its fresh flavors from the grated zest and juice of lemons and limes. Each piece is topped with a dollop of sweetened whipped cream for a pretty presentation.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2 cups granulated sugar
1/2 cup cornstarch
2 1/2 cups water
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
5 egg yolks
5 tablespoons butter, cut into pieces
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
2 teaspoons grated lime zest

Steps:

  • Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
  • Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
  • In 3-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, lemon zest, 2 teaspoons lime zest, the lemon juice and lime 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 butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
  • When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows. In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
  • Spoon topping into decorating bag fitted with 1/2-inch star piping tip. In center of each piece, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with 2 teaspoons lime zest. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 33 g, TransFat 0 g

LEMON CHEESECAKE STREUSEL PIE



Lemon Cheesecake Streusel Pie image

This lemon cheesecake streusel pie is a tasty treat and very unique from any other cheesecake. This cheesecake is very light and all ages can enjoy this dessert.

Provided by Hilary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

5 large eggs
1 ¼ cups white sugar
¾ cup lemon juice
3 large egg yolks
2 tablespoons unsalted butter
1 (9 inch) unbaked pie crust
⅓ cup all-purpose flour
⅓ cup brown sugar
2 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
  • Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
  • Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
  • Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.

Nutrition Facts : Calories 542 calories, Carbohydrate 64.1 g, Cholesterol 262.4 mg, Fat 28.4 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 13.4 g, Sodium 259 mg, Sugar 47.4 g

LEMON OR KEY LIME ICEBOX PIE



Lemon or Key Lime Icebox Pie image

I like this recipe because its simple and if you have children they can help with this one. Plus its a bit tart and sweet too. I have been making this pie for some years now. Best tip is to let your cream cheese get room temp, or heat in microwave unwrapped for 10-15 sec.

Provided by Amy Childers

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1/2 cup lemon juice or 1/2 cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip, thawed
1 graham cracker crust

Steps:

  • Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.

Nutrition Facts : Calories 499.8, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325, Carbohydrate 55.1, Fiber 0.5, Sugar 45.4, Protein 7.7

FLUFFY LEMON-LIME PIE



Fluffy Lemon-Lime Pie image

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

1 envelope (.13 ounce) unsweetened lemon-lime soft drink mix
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

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.

CHERRY PLUM SLAB PIE WITH WALNUT STREUSEL



Cherry Plum Slab Pie with Walnut Streusel image

I love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20servings.

Number Of Ingredients 14

1 pound fresh sweet cherries, pitted
4 medium red plums, thinly sliced
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
Dough for double-crust pie
1/2 cup old-fashioned oats
1/2 cup chopped walnuts
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter

Steps:

  • Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat., On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling., Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 279 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 155mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

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