FROZEN LEMON PIE
With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.
Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
FROZEN LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
FROZEN SUMMER LEMONADE PIE
This recipe was given to my husband and myself after we fell in love with the result during a summer vacation to visit his family in North Carolina. The only thing better than eating a wonderful dessert, prepared with love by family members, is being able to recreate it when you can't be together! I can't think of anything nicer on a hot summer day, though this pie is great anytime you want something cool, refreshing and simple. The recipe makes two pies, but my mother-in-law suggests storing the extra filling in a separate container and serving it with assorted cookies if you don't need two pies. Please note the chilling time (2 hours) plus thawing time (30 minutes) and plan accordingly. (I have listed this amount of time as cooking time for this recipe as well.) It will be worth the wait!
Provided by queenofeats
Categories For Large Groups
Time 2h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.
- Fold the whipped topping in slowly, keeping as much air in the mixture as possible.
- Spoon into crusts.
- Freeze until firm--I suggest about two hours minimum.
- Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.
LEMON ICEBOX PIE WITH FROZEN LEMONADE
My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.
Provided by Rhonda Brock Fuller
Categories Desserts Pies No-Bake Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g
FROZEN LEMON CREAM PIE
Make and share this Frozen Lemon Cream Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 3h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Separate Eggs.
- Be sure to use only Grade A Uncracked Eggs!
- In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.
- In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form.
- Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.
- Fold in remaining whipped cream.
- Spoon into prepared crust.
- Freeze at least 3 hours or until firm.
- Serve more whipped cream or Blueberry 'n' Spice Sauce.
QUICK FROZEN LEMON PIE
This is the cheater's version! :) Uses frozen lemonade and turns out great. Good for an easy, refreshing summer dessert. Can't remember the time needed to freeze it, so I'm only putting the time to mix it together.
Provided by WI Cheesehead
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Thoroughly mix together the lemonade, milk and Cool Whip until well blended.
- Pour into prepared pie crust.
- Freeze until firm. Will be slightly soft, so eat it right away, after taking out of freezer.
Nutrition Facts : Calories 434.5, Fat 15.6, SaturatedFat 7.8, Cholesterol 17.4, Sodium 202.5, Carbohydrate 69.7, Fiber 0.9, Sugar 58.4, Protein 6.3
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