Sugar Free Lemon Icebox Pie Recipes

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SUGAR FREE LEMON PIE



Sugar Free Lemon Pie image

Make and share this Sugar Free Lemon Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Pie

Time 3h10m

Yield 2 pies

Number Of Ingredients 7

2 (1 ounce) packages sugar-free instant vanilla pudding mix
1 (1 1/2 ounce) container sugar-free lemonade-flavored drink mix
4 teaspoons sugar substitute
2 3/4 cups skim milk
1 (8 ounce) container fat-free cool whip
18 inches graham cracker pie crust (low fat if you can find it)
1 teaspoon grated fresh lemon rind

Steps:

  • Combine the pudding, lemonade and sugar, in a bowl, stir well.
  • Add milk, beating with a whisk till thick.
  • Gently fold in Cool Whip.
  • Spoon the mixture evenly into crusts.
  • Garnish with lemon rind.
  • Cover and chill at least 3 hours.

Nutrition Facts : Calories 1345.7, Fat 60.4, SaturatedFat 13, Cholesterol 6.8, Sodium 1566, Carbohydrate 181.1, Fiber 3.8, Sugar 97.4, Protein 23.6

ALMOST SUGAR-FREE/FAT-FREE LEMON ICE BOX PIE



Almost Sugar-Free/Fat-Free Lemon Ice Box Pie image

Make and share this Almost Sugar-Free/Fat-Free Lemon Ice Box Pie recipe from Food.com.

Provided by Bren in LR

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
1/4 cup Splenda brown sugar blend
6 tablespoons butter, melted
1/2 cup fresh lemon juice
1 (1/4 ounce) envelope unflavored gelatin
1 (4 ounce) box sugar-free lemon pudding mix (not instant)
1 (3 ounce) box sugar-free lemon gelatin
1/3 cup Splenda sugar substitute
2 eggs, beaten
2 1/2 cups water
2 cups thawed sugar-free Cool Whip

Steps:

  • Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
  • In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
  • In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
  • Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
  • Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
  • Pour into the graham cracker crust and return to refrigerator until completely set.

Nutrition Facts : Calories 278.1, Fat 11.3, SaturatedFat 6.1, Cholesterol 69.4, Sodium 368.2, Carbohydrate 36.4, Fiber 0.4, Sugar 9.2, Protein 9.2

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