TRIPLE LEMON PIE
Provided by Sandra Lee
Categories dessert
Time 3h35m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
- While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.
TRIPLE-CITRUS CREAMY PIE
Need something to bring to your next potluck? Tote this creamy pie flavored with orange, lemon and lime.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese, 1/4 cup condensed milk, lime zest and 1 Tbsp. lime juice with mixer until blended. Whisk in 1 cup COOL WHIP. Spread onto bottom of crust.
- Beat orange zest, all remaining juices, remaining condensed milk and dry pudding mix in medium bowl with mixer 2 min. Whisk in 1 cup COOL WHIP. Spread over cream cheese layer.
- Stir lemon zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
FIERY TRIPLE CHOCOLATE CREAM PIE
Steps:
- For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
- Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
- For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
- Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.
TRIPLE FRUIT PIE
My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Nutrition Facts : Calories 410 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 69g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMY TRIPLE-CITRUS GELATIN DESSERT
Make a creamy gelatin dessert that's a citrus powerhouse in a mold with layers of lime, lemon and orange JELL-O! Watch our video to learn how to make a Creamy Triple-Citrus Gelatin Dessert of your own.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
- Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
- Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
TRIPLE BERRY PIE
Triple berry pie is bursting with juicy berries layered on a zesty lemon cream cheese layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
- Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
- In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
- Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
- In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
- Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 0 g
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
TRIPLE-CITRUS TART
This tart blends textures and flavors: crunchy pastry crust, a cool creamy center, and bright citrus on top. Plus, the grapefruits and oranges are in season right now.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h5m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Make the pate sucree: Sift flour and a pinch of salt into a bowl, and set aside.
- Beat butter and confectioners' sugar with a mixer on medium speed until pale, 2 to 3 minutes. With machine running, add egg, and beat until fully incorporated. Add orange zest, and beat for 30 seconds. Reduce speed to low, and add flour-salt mixture, beating until just combined. Wrap in plastic, and chill for at least 1 hour.
- Make the pastry cream: Combine milk, vanilla bean pod and seeds, and 2 tablespoons granulated sugar in a saucepan. Bring to a simmer over medium heat.
- Whisk together egg yolks, cornstarch, and remaining 2 tablespoons granulated sugar in a separate bowl. Slowly add 1/3 cup milk mixture to the egg mixture, whisking to combine. Add egg-milk mixture back to the pot, and cook over medium-high heat, stirring constantly, until mixture thickens, about 2 minutes. Transfer to a mixing bowl, and beat in butter with paddle attachment until combined and cream has cooled, about 5 minutes. Strain into a bowl. Place plastic wrap directly on the surface of the cream, and refrigerate for 2 hours.
- Make the tart: Generously butter a 9-inch removable-bottom tart pan. Set aside. Roll out dough on a lightly floured surface to a 10-inch round with 1/4-inch thickness. Fit dough into tart pan, pressing gently along the sides and bottom of pan. Trim excess. Refrigerate or freeze for 30 minutes.
- Preheat oven to 350 degrees. Bake until crust is firm and golden brown, about 30 minutes. Let cool on a wire rack.
- Prepare citrus fruit: Place citrus segments into a colander to drain. Cover, and refrigerate.
- Beat chilled pastry cream with paddle attachment until smooth, about 30 seconds. Set aside. Whip heavy cream using the whisk attachment until stiff peaks form. Carefully fold whipped cream into pastry cream.
- Spread cream into cooled tart shell using a small offset spatula. Arrange citrus segments in a circular pattern around the tart, starting with the darkest color on the edge of the tart. Serve cold.
KRAFT® TRIPLE-LAYER LEMON PIE
Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
- Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
- Refrigerate 3 hours or until set.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g
TRIPLE LEMON PIE
This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue.
Provided by Jenni D
Categories Tarts
Time 11m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved.
- Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes).
- Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.
Nutrition Facts : Calories 156.8, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 212.6, Carbohydrate 34.1, Fiber 0.1, Sugar 18.5, Protein 1.3
TRIPLE COCONUT CREAM PIE
This is a recipe from the chef Tom Douglas. This pie is named for its crust, filling and topping. The crust has coconut, and the filling. Top off the pie with shaved white chocolate. I really like this pie because the filling fills the pie up to the top. Make sure you read over the whole recipe before taking it on.
Provided by valgal123
Categories Pie
Time P1DT16h50m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- FILLING: Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
- Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.).
- CRUST:Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor-it will be loose.).
- Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.
- Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.
- Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.
- TOPPING: Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
- Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.
Nutrition Facts : Calories 878.9, Fat 62.6, SaturatedFat 44, Cholesterol 170.3, Sodium 216.5, Carbohydrate 74.9, Fiber 4.5, Sugar 51.5, Protein 9.5
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