Als Oasis Lemon Cream Cheese Pie Recipes

LEMON CREAM CHEESE PIE

Steps:

• Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely.
• Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling.
• Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
• Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours).
• Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.

LEMON CREAM CHEESE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

AL'S OASIS' LEMON CREAM CHEESE PIE

Steps:

• In a saucepan, combine sugar and cornstarch.
• Gradually stir in water, mixing until smooth.
• Cook and stir over medium-high heat until thickened and clear.
• Quickly stir in egg yolks.
• Bring to a boil; boil for 1 minute stirring constantly.
• Remove from heat; stir in 1/3 cup lemon juice, salt and butter.
• Cool for several hours or overnight.
• In a mixing bowl, blend condensed milk and cream cheese until smooth.
• Stir in pudding mix and remaining lemon juice.
• Fold into chilled lemon filling.
• Divide and spoon into baked pie shells.
• Refrigerate for several hours.
• Garnish with whipped cream.

CREAM CHEESE-LEMONADE PIE

Steps:

• Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth; beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.
• Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

CREAM CHEESE LEMON DREAM PIE

Steps:

• 1. Mix first 3 ingredients together and press in a 9" pie plate. Bake for 10 minutes at 350 degrees. Cool crust on a wire rack.
• 2. Blend together well the powdered sugar, cream cheese, and vanilla. Spread on completely cooled crust.
• 3. Sprinkle chopped walnuts over cream cheese mixture.
• 4. Spread the whipped topping over the walnuts. You will not need to use the whole container of topping.
• 5. Place pie in freezer for 30 to 45 minutes until whipped topping is firm enough to spread the lemon curd on top of it.
• 6. Decorate the edges and center with the Cool Whip. Add a few chopped walnuts if you desire. Then refrigerate.
• 7. Note: This pie freezes well, that is if you have any left over to freeze!