Lemon Lime Soda Pie Recipes

FLUFFY LEMON-LIME PIE

Steps:

• In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

PIE CRUST II

Steps:

• In a large bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Stir in lemon-lime soda until mixture forms a ball. Divide dough in quarters and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.

NORTH CAROLINA LEMON PIE

Steps:

• Crust: Preheat the oven to 350°. Grease (or spray) a 9" glass pie plate.
• Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses. Add the melted butter and corn syrup and pulse about 15 more times, until the crumbs are broken down into oatmeal-sized pieces.
• Pour the saltine mixture into the prepared pie plate. Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs in as you're pressing the crumbs. Place the pie plate on a baking sheet and bake until light golden brown, 17 minutes. Remove from oven.
• Filling: While the crust bakes, whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined. Whisk in the lemon juice (it will thicken a bit at this point) until fully combined.
• Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn't need to be cool).
• Bake the pie (still at 350°) until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes. It will firm up a little after it's taken from the oven and cooling. Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 3-4 hours.
• Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Spread a thin layer of whipped cream over the top of the pie. Garnish with thin lemon slices if desired.

LEMON-LIME SODA PIE

Steps:

• In a medium saucepan, cook carbonated beverage, sugar and cornstarch over medium heat until thickened. Remove from heat and stir in gelatin.
• Place strawberries in pie crust and pour gelatin mixture over top of them. Spread whipped topping over strawberry layer; cover and refrigerate overnight or for several hours before serving.

LEMON LIME SODA APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F.
• Butter a baking dish. Cut each apple into 8 wedges and add them to a bowl of ice water with lemon juice. Separate the crescent roll dough into triangles. Remove the apples from water and pat dry with paper towels. Roll each apple wedge in the dough starting at the smallest end. Put all of the triangles into the baking dish.
• In a small bowl mix the sugar, ground cinnamon, and ground nutmeg until well combined. Sprinkle over the apple triangles, generously covering all portions. Cut the butter into small pieces and scatter over the baking dish, evenly distributing it around the dumplings. Pour the lemon lime soda over the dumplings. Bake until the dumplings are golden brown, about 40 to 50 minutes. Remove from the oven and arrange on a serving platter. Serve warm with a side of whipped cream or vanilla ice cream.