LEMON IMPOSSIBLE PIE
Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! This taste best if made ahead and chilled overnight
Provided by Lovefoodies
Categories Desserts
Time 50m
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl using a spoon or hand whisk.
- Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
- When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
- Serve on its own or with a blob of vanilla ice cream!
Nutrition Facts : Calories 350 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LEMON IMPOSSIBLE PIE
Make and share this Lemon Impossible Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10" pie plate.
- Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
- Cover and whirl on high speed for 15 seconds.
- Pour into prepared pie plate.
- Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.
Nutrition Facts : Calories 315.2, Fat 15.5, SaturatedFat 8.2, Cholesterol 155.9, Sodium 263.1, Carbohydrate 36.6, Fiber 0.2, Sugar 26.7, Protein 7.8
IMPOSSIBLE LEMON PIE
With a sweet, custard-like, and zesty lemon filling, this Impossible Lemon Pie recipe is made quickly and easily using a Bisquick mix.
Provided by The SouthernPlate Staff
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Spray a 9-inch pie plate generously with cooking spray.
- Place all ingredients in a blender.
- Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
- Bake at 350 for 40 minutes and allow the pie to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
SILKY LEMON IMPOSSIBLE PIE
Copied from another site so I can add it to my cookbook - here is the original description: " A quick and easy dessert recipe using coconut and eggs. I have used mashed banana instead of the lemon juice and I have also tried lime juice and orange juice. The banana is yummy! Serve with cream or ice cream. "
Provided by Evamyth
Categories Pie
Time 45m
Yield 1 10inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 10 inch pie plate.
- In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
- Stir until well blended and pour mixture into pie dish.
- Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.
Nutrition Facts : Calories 240.9, Fat 7.4, SaturatedFat 4.6, Cholesterol 112.9, Sodium 83.8, Carbohydrate 38.8, Fiber 0.7, Sugar 29.4, Protein 6
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
SILKY LEMON PIE
If you love lemon, you'll delight in this delicious dessert. There's a sweet-tart burst of flavor in each bite of the silky custard-like filling.
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a bowl, combine flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes. Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with nonstick cooking spray. Remove remaining plastic wrap. Trim edges and flute. Chill while preparing filling.
- In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. Gradually beat in lemon mixture. Pour into crust. Bake at 350 degrees F for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 60.1 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.6 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 315.6 mg, Sugar 45.2 g
IMPOSSIBLE PIE
Make and share this Impossible Pie recipe from Food.com.
Provided by queenbeatrice
Categories Pie
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in a blender for a few seconds, until well mixed.
- Pour mixture into a 10" greased pie plate.
- Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.
- Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.
Nutrition Facts : Calories 324.1, Fat 17.2, SaturatedFat 9.5, Cholesterol 101.5, Sodium 136.4, Carbohydrate 36.7, Fiber 1.9, Sugar 26, Protein 6.7
BEST EVER IMPOSSIBLE PIE
Really easy and tasty dessert. The flour sinks to form a crust, the middle is a custard and the top is coconut. Serve chilled with a dollop of Cool Whip.
Provided by Tebo3759
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend all the ingredients until well mixed.
- Pour into a 10" greased pie plate.
- Bake at 350°F for 1 hour or until centre feels firm.
SAVOURY IMPOSSIBLE PIE
From Women's Weekly All Time Favourites. This has never stuffed up for me, my husband loves it. Australian cup measurements (250ml, 1T=20ml). I've also made a lighter version, can post if required.
Provided by Chickee
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until browned, place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit, then drain on paper towel).
- Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs.
- Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C, 325F) about 1 hour (60 minutes) or until set.
Nutrition Facts : Calories 238.3, Fat 14.6, SaturatedFat 7.3, Cholesterol 139.2, Sodium 247.5, Carbohydrate 14.9, Fiber 0.8, Sugar 0.3, Protein 12.4
SILKY LEMON PIE
If you love lemon, you'll delight in this delicious dessert. There's a sweet-tart burst of flavor in each bite of the silky custard-like filling.
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a bowl, combine flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes. Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with nonstick cooking spray. Remove remaining plastic wrap. Trim edges and flute. Chill while preparing filling.
- In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. Gradually beat in lemon mixture. Pour into crust. Bake at 350 degrees F for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 60.1 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.6 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 315.6 mg, Sugar 45.2 g
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