Lemon Sugar Cookie Pie Recipes

LEMON PIE WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 350 degrees F. and
• Prepare a 9inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter. Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. If there is extra you can make another pie or even mini pies.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake the sugar cookie crust for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest, and lemon juice.
• Cook on medium-high heat until the mixture begins to boil and cook for about a minute longer. You'll know it's ready when the mixture begins to get bubbles and thickens up, then remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Remove the mixture from the heat and stir in the chunks of butter.
• Pour the mixture into the cooled pie crust and allow it to rest for 15-20 minutes.
• Cover the pie loosely refrigerate for at least 3 hours to allow it to set.
• When the pie is ready, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients and mix until peaks form.
• Spread the whipped topping over the chilled pie and garnish with fresh lemon zest.

THE BEST SUGAR COOKIE LEMON PIE

Steps:

• Preheat oven to 350 degrees and prepare a 9-inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter.
• Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. Save the rest to make a second pie.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest and lemon juice.
• Heat on medium-high heat until the mixture begins to boil and cook for about a minute longer.
• You know it's ready when the mixture begins to get bubbles and thickens up. Remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan, add in the butter and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Pour the mixture into the cooled sugar cookie pie crust.
• Allow it to rest for 15-20 minutes. Cover the pie loosely with foil and refrigerate for at least 3 hours to allow it to set.
• Gather the ingredients you will need to make the topping.
• When the pie has set for 3 hours, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients.
• Mix until peaks form.
• Spread the whipped topping over the chilled pie and top with lemon zest.
• Keep the pie leftovers chilled.

LEMON PIE WITH COOKIE CRUST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving. Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.

JELL-O® LEMON PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
• Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
• Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.