Easy As Pie Lemon Pie Recipes

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NO-BAKE LEMON PIE



No-Bake Lemon Pie image

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

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 teaspoon vanilla extract
1 (8 inch) prepared graham cracker crust

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

EASY LEMON PIE



Easy Lemon Pie image

I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
1 cup light corn syrup
1 teaspoon grated lemon zest
1/3 cup lemon juice
2 tablespoons butter, melted
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.

EASY AS PIE - LEMON PIE - 5 INGREDIENTS



Easy As Pie - Lemon Pie - 5 Ingredients image

WOW, I grew up on this as a kid and never knew how easy it was to make. one bite and you'll see why. I begged my mom to make it ever year for the holidays.

Provided by fruity pebble

Categories     Pie

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

2 egg yolks, beaten up
10 -12 ounces sweetened condensed milk
1/4-1/2 cup lemon juice concentrate
cream of tartar (spice or powder)
ready-made pie crust, any flavor

Steps:

  • mix egg yolks, milk, juice into large bowl.
  • Mix all together until creamy.
  • Add a few pinches of cream tartar to make it set nice. (not enough will make it runny.)
  • Pour into your pie dish and refridgerate!
  • Depending on the size of your crust, you may need to use more sweetened condensed milk to fill the pie up. I usually use 1 can, + 1/2 can. I always let mine set overnight. You can top it with anything you wish like whipped cream, or lemon wedges for garnish. I give one to each of my neighbors as sweet gifts. I promise you will love it!

Nutrition Facts : Calories 170.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 79, Sodium 64.6, Carbohydrate 26.6, Sugar 26, Protein 4.6

EASY LEMON PIE



Easy Lemon Pie image

A short and easy recipe for lemon icebox pie.

Provided by Nancy D.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

1 (9 inch) pie shell
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  • In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g

SUPER EASY LEMON PIE



Super Easy Lemon Pie image

I don't remember where I got this recipe, but it is my husband's favorite summertime pie. Using reduced fat or fat free items makes this a tasty but low calorie dessert. Cooking time is time to freeze.

Provided by DeniseBC

Categories     Pie

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 4

1 reduced fat graham cracker crust
12 ounces lemon yogurt (I like to use Stonyfield Farms Lotsa Lemon)
1 (1/3 ounce) package sugar-free lemon gelatin
1 (8 ounce) container Cool Whip Free, defrosted

Steps:

  • Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.

EASY BUTTERMILK PIE



Easy Buttermilk Pie image

The filling for this easy buttermilk pie recipe comes together in just under 10 minutes. This classic Southern dessert is at home on your Thanksgiving table.

Provided by Genevieve Yam

Yield 8-10 servings

Number Of Ingredients 10

1 disk of Our Favorite Pie Dough or one 9"-diameter store-bought pie crust
3 Tbsp. all-purpose flour, plus more for surface
1 cup sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
3 large eggs, room temperature
1½ cups buttermilk, room temperature
4 Tbsp. unsalted butter, melted, slightly cooled
1 Tbsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 tsp. vanilla bean paste or 1½ tsp. vanilla extract

Steps:

  • Place a rack in middle of oven; preheat to 350°. If using 1 disk of Our Favorite Pie Dough, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze 15 minutes.
  • Line crust or one 9"-diameter store-bought pie crust with 2 sheets of parchment paper or foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake crust until dry around the edges, 20-25 minutes for homemade and 15-20 minutes for store-bought. Remove parchment and pie weights. Continue to bake crust until surface looks dry and is golden in spots, 10-15 minutes for homemade and about 5 minutes for store-bought. Transfer pie dish to a wire rack and let crust cool slightly while you make the filling.
  • Whisk 1 cup sugar, 3 Tbsp. all-purpose flour, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Add 3 large eggs, room temperature, 1½ cups buttermilk, room temperature, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and 1 tsp. vanilla bean paste or 1½ tsp. vanilla extract and mix well.
  • Pour filling into blind-baked crust and gently tap on counter to evenly distribute. Depending on the height of your crust, you may have some filling left over. Bake pie until crust is golden brown and filling is just set and golden, 60-70 minutes. Turn off oven, prop door open, and let pie sit in oven 15 minutes. Transfer pie to a wire rack and let cool completely. Do ahead: Pie can be baked 3 days ahead. Cover and chill. Bring to room temperature before serving.

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