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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 deep-dish 9 inch or 9 1/2 inch baked pie crust, cooled
Fluffy filling:
1 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
1 (6 oz) frozen lemonade concentrate, thawed
1 (4 serving size) pkg lemon-flavor instant pudding and pie filling mix (not sugar-free)
1 cup whipping cream, whipped
Combine cream cheese and sweetened condensed milk in large bowl. Beat at until smooth. Add lemonade concentrate. Blend well. Beat in pudding mix until smooth. Fold in whipped cream and spoon into baked pie crust.
Make shallow depressing in filling 1-inch inside of edge. Refrigerate.
Clear filling:
1/2 cup cornstarch
1/3 cup water
4 egg yolks
1/2 cup fresh lemon juice
1-1/2 cups sugar
1-1/2 cups water
1 tbsp butter
Combine cornstarch and 1/3 cup water in small bowl, stir to blend. Combine egg yolks and lemon juice in medium bowl, beat until smooth.
Combine sugar and remaining water in medium saucepan. Cook on medium heat until mixture comes to a boil. Stir in cornstarch mixture slowly. Cook and stir until thickened and clear. Remove from heat. Stir in egg yolk mixture slowly, until blended. Return to heat. Cook and stir 1 to 2 minutes or until mixture comes to a boil. Remove from heat. Stir in butter until blended. Cool completely. Spread gently over fluffy filling.
Topping:
1 cup whipping cream
2 tbsp confectioners sugar
3/4 tsp vanilla
Beat whipping cream in a small bowl until stiff peaks form. Beat in sugar and vanilla. Spread over clear filling. Refrigerate until firm. Serves 8-10.
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 deep-dish 9 inch or 9 1/2 inch baked pie crust, cooled
Fluffy filling:
1 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
1 (6 oz) frozen lemonade concentrate, thawed
1 (4 serving size) pkg lemon-flavor instant pudding and pie filling mix (not sugar-free)
1 cup whipping cream, whipped
Combine cream cheese and sweetened condensed milk in large bowl. Beat at until smooth. Add lemonade concentrate. Blend well. Beat in pudding mix until smooth. Fold in whipped cream and spoon into baked pie crust.
Make shallow depressing in filling 1-inch inside of edge. Refrigerate.
Clear filling:
1/2 cup cornstarch
1/3 cup water
4 egg yolks
1/2 cup fresh lemon juice
1-1/2 cups sugar
1-1/2 cups water
1 tbsp butter
Combine cornstarch and 1/3 cup water in small bowl, stir to blend. Combine egg yolks and lemon juice in medium bowl, beat until smooth.
Combine sugar and remaining water in medium saucepan. Cook on medium heat until mixture comes to a boil. Stir in cornstarch mixture slowly. Cook and stir until thickened and clear. Remove from heat. Stir in egg yolk mixture slowly, until blended. Return to heat. Cook and stir 1 to 2 minutes or until mixture comes to a boil. Remove from heat. Stir in butter until blended. Cool completely. Spread gently over fluffy filling.
Topping:
1 cup whipping cream
2 tbsp confectioners sugar
3/4 tsp vanilla
Beat whipping cream in a small bowl until stiff peaks form. Beat in sugar and vanilla. Spread over clear filling. Refrigerate until firm. Serves 8-10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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