Time 2h15m Number Of Ingredients 5 Steps:
Place half-and-half and pudding mixture in the bowl of a stand mixer and mix at low speed for 30 seconds. Increase speed to high and beat for 1-2 minutes. Add 8 ounces of Cool Whip and mix on low speed until mixture is well blended. Fold in lemon zest. Pour pudding mixture into prepared pie crust. Spread remaining Cool Whip on top of lemon pudding mixture. Freeze pie for at least 2 hours.
Time 10m Yield 1 Pie, 8 serving(s) Number Of Ingredients 6 Steps:
Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking. Pour into crust and refrigerate overnight. NOTE: Keebler is the only brand I have seen that serves the large graham cracker crust. It will have the note ‘2 extra servings’ on the label. NOTE: If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.
Time 2h25m Yield 6 servings Number Of Ingredients 13 Steps:
For the crust: Preheat the oven to 350 degrees F. Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand. Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling. For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside. To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined. Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.) For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
Time 8h Yield 8 Number Of Ingredients 8 Steps:
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour. In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set. Serve with whipped cream if desired.
Yield 8 Number Of Ingredients 6 Steps:
Preheat broiler to 500 degrees F (260 degrees C). In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust. In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling. Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
Time 5h20m Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan. Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust. Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on. Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it’s touching the standing wafer cookies. Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.
Time 3m Yield 5-10 serving(s) Number Of Ingredients 4 Steps:
Mix condensed milk and lemon together well. Line a pie plate with wafer cookies, up sides as well. Pour mixture over cookie wafers. Add Cool Whip on top. Refrigerate until pie is firm and serve!
