Lemon Cream Cheese Pie With Berries Food

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LUSCIOUS LEMON CREAM PIE



Luscious Lemon Cream Pie image

Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h35m

Yield 8

Number Of Ingredients 6

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
3 cups whipping cream, divided
4 drops yellow food color, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
  • Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
  • In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

Nutrition Facts : Calories 590, Carbohydrate 43 g, Cholesterol 140 mg, Fat 8 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g

FRESH FRUIT CREAM CHEESE PIE



Fresh Fruit Cream Cheese Pie image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
or 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (9-inch) frozen deep-dish pie crust, baked
Fresh fruit (blueberries, strawberries, bananas*)
Smucker's® Seedless Red Raspberry Jam, or Strawberry Jelly (optional)

Steps:

  • BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
  • REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
  • *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

BLUEBERRY-LEMON PIE



Blueberry-Lemon Pie image

Enjoy pie without ever having to turn on the oven with Blueberry-Lemon Pie. Fresh lemon juice lends its citrusy flavor to this creamy no-bake Blueberry-Lemon Pie. Blueberry season just got a little more interesting.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 8 servings.

Number Of Ingredients 7

1-1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup each sugar and milk
3 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping
3 cups blueberries

Steps:

  • Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
  • Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
  • Refrigerate 30 min.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 18 g, Protein 3 g

KITTENCAL'S LEMON CREAM CHEESE PIE



Kittencal's Lemon Cream Cheese Pie image

A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 baked pie pastry (to fit in a 9-inch pie plate)
1 1/2 cups sugar
6 tablespoons cornstarch
1 pinch salt
1 cup water
2 -3 drops yellow food coloring (optional)
2 teaspoons grated lemons, rind of
2/3 cup fresh lemon juice
2 tablespoons butter
12 ounces cream cheese, softened
3/4 cup powdered sugar (confectioners)
3/4 cup heavy cream, whipped (measure 3/4 cup already whipped)
1 tablespoon fresh lemon juice

Steps:

  • In a saucepan, combine sugar, cornstarch and pinch of salt.
  • Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened.
  • Remove from heat; stir in butter; cool to room temperature for about 1 hour.
  • Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
  • Fold in the whipped cream and the 1 Tbsp lemon juice.
  • Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
  • Spread the remaining cream cheese mixture into the baked pastry shell.
  • Top with the cooled lemon filling.
  • Chill in the fridge for a minimum of 8 hours or overnight.
  • When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.
  • Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
  • Refrigerate until ready to serve-- delicious!

LEMON CREAM CHEESE-BLUEBERRY PIE YUMMY!!



Lemon Cream Cheese-Blueberry Pie Yummy!! image

A recipe I got from The Blueberry Farm in my hometown. This is another recipe that they pass out to everyone, they are tried and true and chosen by all the people that pick their blueberries there. No bake filling ! Enjoy~ blueberries and pudding and cream cheese ! No wonder it was voted one of the best !!!!

Provided by Carol Junkins

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 10

CRUST:
1 box refrigerated pie crust , softened as directed or make your own crust
FILLING :
1 pkg (8 -oz) cream cheese (softened)
1 1/2 c milk
1 box (4-serving size) lemon instant pudding and pie filling mix
TOPPING:
1 blueberry pie filling
1 c thawed whipped topping
lemon wedges if desired

Steps:

  • 1. Heat oven to 450 degrees. Bake pie crust as directed.(You can also use a graham cracker crust shell) In a small bowl, beat cream cheese with electric mixer on medium speed til til fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese, beat until smooth. Spread cream cheese pudding mixture in shell. Refrigerate 1 hour. Spread blueberry pie filling on cooled pie then top with whipped topping. Garnish with thin lemon wedges on top.

LEMON BERRY PIE



Lemon Berry Pie image

This refreshing dessert makes a beautiful presentation and tastes delicious! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer. --Ann Flores of Seneca, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup cold fat-free milk
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2-1/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 inches)
1 pint fresh strawberries
1 package (3.4 ounces) instant lemon pudding mix

Steps:

  • In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and zest; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture., In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.

Nutrition Facts : Calories 260 calories, Fat 9g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 330mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup sugar
1/2 cup cornstarch
2-1/2 cups cold water
1/8 teaspoon salt
3 large eggs yolks, lightly beaten
3 tablespoons butter
2/3 cup lemon juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) lemon-flavored instant pudding mix
2 pie shells (9 inches), baked
Whipped cream
Lemon slices

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.

GRAMMY'S LEMON CREAM PIE



Grammy's Lemon Cream Pie image

The best lemon cream pie you will ever taste! Original 1960s recipe made from scratch with fresh lemon juice, cream cheese and real whipped cream.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 4h43m

Number Of Ingredients 9

1/2 recipe Darn Good Whole Wheat Pie Crust
3 large eggs
1 cup granulated sugar
3/4 cup freshly squeezed lemon juice (about 3 large lemons)
1 tablespoon freshly grated lemon zest (from about 1 lemon)
12 ounces reduced fat cream cheese* (softened to room temperature)
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
  • Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
  • Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
  • In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
  • Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Nutrition Facts : ServingSize 1 (of 12) without whipped cream, Calories 250 kcal, Carbohydrate 25 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 79 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 5 g

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Make and share this Lemon Cream Cheese Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h38m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 pinch allspice
3 ounces unsalted butter, melted (3/4 stick)
1 lemon, rind of
3 tablespoons fresh lemon juice
3/4 cup cream-style cottage cheese or 3/4 cup ricotta cheese
8 ounces cream cheese, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup whipping cream
1 cup sour cream
2 tablespoons sugar
chopped green pistachio nut, for garnish

Steps:

  • Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
  • Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
  • After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
  • Filling: place oven rack in the middle of the oven; preheat to 350°.
  • In a small bowl, mix rind and juice; set aside.
  • In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
  • In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
  • Add the smooth cottage cheese and beat to mix.
  • Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
  • When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
  • Bake for 30 minutes; remove from oven and cool completely.
  • Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
  • In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
  • Then gently fold in the sour cream and whipped cream together.
  • Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
  • Refrigerate for at least a few hours.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Lemon Cream Cheese Pie a light creamy pie with just enough lemon tartness to make your lips pucker and the cream cheese gives it a nice tang.

Provided by Dawn

Categories     Dessert

Number Of Ingredients 8

8 ounces cream cheese
2/3 cup sugar
zest from one lemon
1/4 cup lemon juice
1 1/4 cup whipping cream
1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter (melted)

Steps:

  • To make the graham cracker crust mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press into an 8 or 9-inch pie pan. The crust can be baked at 375 degrees F for 6 to 9 minutes or if you prefer not to bake it place in the refrigerator until ready to fill. If baking the pie crust cool completely before adding the filling.
  • To make the pie: With an electric mixer beat the cream cheese until it fluffy. Add the sugar and lemon zest and beat in. Beat in the lemon Juice.
  • In another bowl and with clean beaters beat the whipping cream until stiff peaks form. Add the whipped cream to the cream cheese filling and beat in until the whipped cream and cream cheese are well combined
  • Pour the filling in the prepared graham cracker crust. Refrigerate 6 to 8 hours or overnight before serving.
  • Top with fresh fruit, sweet whipped cream, or eat as it is.

Nutrition Facts : Calories 364 kcal, Carbohydrate 32 g, Protein 3.7 g, Fat 25.7 g, SaturatedFat 15.4 g, Cholesterol 75 mg, Sodium 270 mg, Fiber 1.2 g, Sugar 21.8 g, ServingSize 1 serving

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.

Provided by mmlwjr

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

1 9-inch baked pie crust
1 (212 g) package lemon pie filling mix
1 (250 g) package cream cheese, softened

Steps:

  • Cook lemon filling using pkg directions.
  • Cool 5 minute.
  • Beat cream cheese till smooth.
  • Remove 1c. pie filling.
  • Gradually add pie filling to cream cheese.
  • Pour into pie shell, refridgerate 15 minute.
  • Spread reserved pie filling over top.
  • Refridgerate for 3 hours.

Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 8.8, Cholesterol 34.4, Sodium 348.5, Carbohydrate 35.9, Fiber 0.4, Sugar 0.1, Protein 3.8

LEMON BERRY PIE



Lemon Berry Pie image

Enjoy fresh strawberries sandwiched between lemony and vanilla layers with our Lemon Berry Pie. Lemon Berry Pie is perfect for a spring gathering.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield Makes 8 servings.

Number Of Ingredients 10

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pt. (2 cups) strawberries, hulled, halved
2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Beat cream cheese, 1 Tbsp. milk and the sugar in medium bowl with wire whisk until well blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
  • Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Let stand 5 min. or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust.
  • Refrigerate 4 hours or until set. Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.8212 g, Sugar 0 g, Protein 4 g

LEMON STRAWBERRY PIE RECIPE



Lemon Strawberry Pie Recipe image

This easy Lemon Strawberry Pie is a perfect dessert for summer parties and picnics. The layers of strawberry pie filling and lemon cream will have you going back for another slice in a hurry.

Provided by Jocelyn @ Inside BruCrew Life

Categories     Pie & Ice Cream

Time 30m

Number Of Ingredients 11

1 refrigerated pie crust
2 cups diced strawberries
1/2 cup water
1/3 cup granulated sugar
1 Tablespoon cornstarch
1/2 of a 3 ounce box strawberry Jello
1 - 8 ounce package cream cheese, softened
3/4 cup lemon curd
1 - 16 ounce container Cool Whip, thawed and divided
2 fresh lemons
5 whole strawberries

Steps:

  • Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.
  • Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
  • Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate while you make the lemon cream.
  • Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling without disturbing the filling.
  • Spread 2 cups Cool Whip on top of the lemon filling. Refrigerate at least 4 hours.
  • Use a piping bag and icing tip 1M to make 8 Cool Whip swirls around the edge of the pie.
  • Cut 4 of the whole strawberries in half and place on the Cool Whip swirls. Add lemon slices in between the swirls. Add one whole slice in the center and place the last whole strawberry on top.

Nutrition Facts : Calories 360 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 166 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

LEMON CREAM CHEESE PIE WITH BERRIES



Lemon Cream Cheese Pie with Berries image

Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.

Provided by Derf2440

Categories     Pie

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, at room temperature
1 can fat-free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 8-inch pre-baked crumb crust (ready made, bought is ok)
2 cups fresh berries, divided (We love either blueberries or blackberries, but use any berries you like)

Steps:

  • Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
  • Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
  • Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
  • Refrigerate for 3-4 hours .
  • To serve, top with remaining berries.

HOMEMADE LEMON CHEESE PIE



Homemade Lemon Cheese Pie image

Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 sheet refrigerated pie crust
1 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon zest
3 to 4 drops yellow food coloring, optional
1/2 cup plus 1 teaspoon lemon juice, divided
1 package (8 ounces) fat-free cream cheese
1/2 cup confectioners' sugar
1 cup reduced-fat whipped topping

Steps:

  • Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.

Nutrition Facts : Calories 341 calories, Fat 11g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

LEMON CHEESE PIE



Lemon Cheese Pie image

This pie can be made ahead and frozen. SO it's not unusual for me to have one ready to serve in the freezer. I simply remove it from the freezer a few minutes before slicing.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
2 cups cold whole milk, divided
1 package (3.4 ounces) instant lemon pudding mix
1/2 teaspoon grated lemon zest
1 graham cracker crust (9 inches)

Steps:

  • In a bowl, beat cream cheese until smooth. Gradually add 1/2 cup milk. Sprinkle pudding mix over all. Gradually add remaining milk and lemon zest; beat until thickened, about 5 minutes. Pour into the crust. Freeze until ready to serve.

Nutrition Facts : Calories 285 calories, Fat 17g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 380mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

This refreshing dessert is sure to please lemon lovers. Posting for safe keeping from Land O Lakes website.

Provided by diner524

Categories     Cheesecake

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/4 cups gingersnap crumbs
1/4 cup butter, melted
1/3 cup water
1/4 cup sugar
3 tablespoons lemon juice
1 tablespoon lemon peel, freshly grated
1 1/2 teaspoons cornstarch
1/3 cup sugar
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon peel, freshly grated
1/2 cup whipping cream

Steps:

  • Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely.
  • Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling.
  • Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
  • Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours).
  • Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.

Nutrition Facts : Calories 409, Fat 24.6, SaturatedFat 14.2, Cholesterol 66.8, Sodium 362.6, Carbohydrate 44.2, Fiber 1, Sugar 21.9, Protein 4.5

More about "lemon cream cheese pie with berries food"

LEMON CREAM CHEESE PIE RECIPE - LAND O'LAKES
lemon-cream-cheese-pie-recipe-land-olakes image
STEP 2. Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes …
From landolakes.com
5/5 (3)
Calories 320 per serving
Servings 8
  • Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.
  • Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.
  • Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.


LEMON CREAM PIE - LIKE MOTHER, LIKE DAUGHTER
lemon-cream-pie-like-mother-like-daughter image
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Servings 10
Calories 507 per serving
  • In a large bowl, add your sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Beat it all together till it's nice and smooth. Scrape the bottom as needed.


LEMON CREAM CHEESE-BLUEBERRY PIE RECIPE - PILLSBURY.COM
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Butterscotch Cream Cheese-Apple Pie: Substitute butterscotch instant pudding for the lemon, and apple pie filling for the blueberry. Garnish …
From pillsbury.com
3.5/5 (3)
Category Dessert
Servings 8
Total Time 1 hr 35 mins
  • Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  • Meanwhile, in small bowl, beat cream cheese with electric mixer on medium speed until fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese; beat until smooth.
  • Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.


LEMON CREAM PIE - BAKE OR BREAK
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To make the filling: Using an electric mixer on medium speed, beat the lemon curd and cream cheese until thoroughly combined and smooth. In a …
From bakeorbreak.com
Servings 8
Category Chilled Pies
  • Combine the graham cracker crumbs and butter until thoroughly combined. Press evenly and firmly into the bottom and up the sides of a 9-inch pie or tart pan.
  • Using an electric mixer on medium speed, beat the lemon curd and cream cheese until thoroughly combined and smooth.


LEMON-LAYER CREAM CHEESE PIE RECIPE - PILLSBURY.COM
lemon-layer-cream-cheese-pie-recipe-pillsburycom image
Lemon cream cheese pie is a cool treat for any season. Our Lemon-Layer Cream Cheese Pie is made with Pillsbury™ refrigerated Pie …
From pillsbury.com
3.5/5 (90)
Category Dessert
Servings 8
Total Time 3 hrs
  • Heat oven to 375°F. In 2-quart saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in cold water until blended. In small bowl, beat egg yolks slightly with fork. Stir yolks into sugar mixture in saucepan. Cook over medium heat 10 minutes, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and butter until well blended.
  • In small bowl with electric mixer, beat 1/3 cup sugar and the cream cheese on medium speed until smooth. Beat in egg until well blended. Spoon and spread cream cheese mixture in crust-lined pan. Spoon lemon mixture evenly over cream cheese layer; spread carefully to cover.
  • Bake 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate until chilled, about 1 1/2 hours. Serve topped with whipped cream. Store in refrigerator.


LEMON CREAM CHEESE PIE WITH BERRIES (NO COOK) RECIPE ...
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Beat the cream cheese until fluffy, Slowly pour the condensed milk into the cream cheese as you continue beating. Beat until smooth; Whisk in …
From recipezazz.com
  • Beat the cream cheese until fluffy, Slowly pour the condensed milk into the cream cheese as you continue beating.
  • Pour into prebaked 8 inch crust; Puree 1/3 cup of the berries Drizzle on top of prepared pie; Run a knife throughout the pie to make a swirl effect.


LEMON-CREAM CHEESE PIE - MIDWEST LIVING
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Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp …
From midwestliving.com
5/5 (1)
Total Time 20 mins
Servings 8
Calories 421 per serving


LUSCIOUS LEMON CREAM CHEESE CAKE RECIPE - DR. OETKER
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1. Thaw and bake pie shell according to package directions. Cool. 2. Cook lemon pie filling according to package directions, but use 2 whole eggs, …
From oetker.ca
Servings 8-12
Total Time 40 mins


LEMON CREAM CHEESE PIE | TASTY KITCHEN: A HAPPY RECIPE ...
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Preparation. Whip cream cheese with a mixer until light and fluffy. Slowly pour in sweetened condensed milk. Mix well (scraping down sides the …
From tastykitchen.com
4/5


10 BEST NO BAKE LEMON CREAM CHEESE PIE RECIPES - YUMMLY
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Lemon Cream Cheese Pie with Berries Food.com berries, sweetened condensed milk, cream cheese, fresh lemon juice and 3 more Steamed Ricotta Cheesecake KitchenAid
From yummly.com


10 BEST LEMON PIE FILLING WITH CREAM CHEESE RECIPES - …
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Pumpkin Cream Cheese Swirl Cake Yummly. vegetable shortening, all-purpose flour, water, pumpkin pie spice and 9 more. Guided. Cream Cheese Stuffed Carrot Cake Muffins Yummly. raisins, finely chopped walnuts, vanilla …
From yummly.com


LEMON-BLUEBERRY CREAM PIE RECIPE | MYRECIPES
1 (8-ounce) package cream cheese, softened ; 1 (14-ounce) can sweetened condensed milk ; ¼ cup powdered sugar ; 1 (3.4-ounce) package lemon instant pudding mix ; …
From myrecipes.com
5/5 (7)
Servings 1
  • Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.
  • Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.


EASY KETO LEMON CREAM PIE - FAMILY ON KETO
This is not recipe for lemon cream cheese pie but it is recipe for lemon mascarpone cheese pie and it is so easy to make. With really simple and delicious whole …
From familyonketo.com
4.3/5 (6)
Total Time 30 mins
Category Desserts
Calories 631 per serving
  • Mix all dry ingredients and lemon zest, add softened butter or cold butter cut into little pieces. Mix the dough in a food processor or with your hands until you get the dough.


LEMON CREAM CHEESE PIE RECIPE - FLAVORITE
Cook and stir for 2 minutes. Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and …
From flavorite.net
3.9/5 (175)
Total Time 1 hr
Category Dessert
Calories 414 per serving
  • In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
  • Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
  • Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
  • In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture.


DELICIOUS LEMON CREAM PIE RECIPE - LIFE MADE SIMPLE
Cheese: I prefer to use mascarpone instead of cream cheese because it makes this pie taste differently than a lemon cheesecake. If you choose to use cream cheese, you can easily substitute the mascarpone for cream cheese, it will just taste like a lemon cheesecake. Lemons: 3 medium lemons should give you the correct amount of lemon juice.
From lifemadesimplebakes.com
4.6/5 (40)
Calories 681 per serving
Category Dessert


LEMON CREAM CHEESE DESSERT RECIPES - THE BEST BLOG RECIPES
9. Easy Lemon Cream Pie. From Plated Cravings :: Click HERE for the RECIPE This EASY Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep NO-BAKE lemon pie recipe that comes together in minutes and is so delicious. 10. Blueberry Lemon Cream Cheese Muffins.
From thebestblogrecipes.com
Estimated Reading Time 5 mins


LEMON CREAM CHEESE PIE (NO BAKE ... - KITCHEN GIDGET
You will still finish the pie with the remaining lemon pie filling. I love the glossy, lemony layer this adds. Finally, chill until set and serve. Take this lemon cream cheese pie to a potluck or serve to family after a comforting dinner of homemade beef stroganoff. If lemon is your love language, be sure to check out these other great recipes:
From kitchengidget.com
Reviews 7
Estimated Reading Time 2 mins


LEMON CREAM CHEESE PIE RECIPE - FOOD FANATIC
This lemon cream cheese pie is easy as… pie! With only 4 ingredients in the filling and no baking required, it’s a sweet-tart dessert everyone will love! This no-bake dessert is cream cheese, whipped topping and lemon pie filling combine in a powerhouse of flavors. And don’t forget the graham cracker crust! The king of crusts in my opinion.
From foodfanatic.com
3.7/5 (11)
Total Time 2 hrs 15 mins
Category Desserts
Calories 505 per serving


LEMON CREAM CHEESE PIE WITH BERRIES RECIPE - FOOD.COM ...
Lemon Cream Cheese Pie with Berries Recipe - Food.com. 35 ratings · 4.5 hours · Vegetarian · Serves 6. Annette Warmack. 90 followers . Just Desserts. Delicious Desserts. Dessert Recipes. Light Desserts. Italian Desserts. Yummy Food. Lemon Cream Cheese Pie. Cream Pie. Canadian Food. More information.... Ingredients. Produce. 2 cups Berries, fresh. 1 tsp …
From pinterest.com
5/5 (35)
Total Time 4 hrs 30 mins
Servings 6


LEMON CREAM CHEESE PIE WITH BERRIES RECIPES
Lemon Cream Cheese Pie With Blueberries 1 (8oz.)package cream cheese,at room temp. 1 (14oz.)can nonfat sweetened condensed milk 1/2cup fresh lemon juice 1 tsp. fresh grated lemon peel 1 tsp.vanilla extract 1 prepared 8 inch crumb crust (grahm cracker or chocolate) 1 pint fresh berries of your choice Beat the cream cheese until fluffy.Continue to beat as you slowly pour …
From tfrecipes.com


LEMON CREAM CHEESE PIE WITH BERRIES (NO COOK) RECIPE ...
Must be made at least once during berry season in the summer!! Recipe Categories . Course. Appetizers (2999) Beverages (2044) Breakfast (2472) Desserts (5534) Dinner (11515) Lunch (6737) Ingredient. Beef (3197) Pasta (1804) Pork (3273) Poultry (3887) Salmon (480) Cuisine. Asian (1102) Indian (407) Italian (1561) Mexican (1147) Southern (1160) Thai (285) …
From recipezazz.com


HOW TO MAKE LEMON CREAM CHEESE PIE WITH BLUEBERRIES - RECIPES
Recipe: Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust. Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect ...
From gigarecipes.com


LEMON CREAM BERRY PIE | RECIPE | DESSERTS, BERRIES RECIPES ...
May 15, 2018 - Lemon Cream Berry Pie. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


LEMON CREAM CHEESE PIE WITH BERRIES • BEST RECIPES
Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.Beat until smooth Whisk in lemon juice, lemon zest and vanilla.Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.Refrigerate for 3-4 hours .To serve, top with …
From sx4.ca


SWEET AND TART CREAM CHEESE BLUEBERRY PIE RECIPE
Cream filling: 16 oz cream cheese (for best results, use full fat cream cheese) ⅓ c sugar 3 ½ Tbs heavy cream 3 Tbs sour cream or plain greek yogurt 1 tsp lime juice 1 tsp vanilla extract ¼ tsp salt 2 tbs cornstarch. Blueberry topping: 3 ½ cup blueberries ⅓ cup sugar ⅓ cup lemon juice ¼ tsp salt 1 tsp vanilla 2 ½ Tbs cornstarch ...
From mommalew.com


LEMON CREAM CHEESE-BLUEBERRY PIE RECIPE - FOOD NEWS
Add lemon juice and 1 ½ cups blueberries. Cook and stir on medium heat until mixture comes to a boil. Simmer, stirring often until thickened. Remove from heat. Stir in butter. Cool to room temperature. Fold in remaining 1 ½- cups blueberries. For cheese layer, combine cream cheese, 2 tablespoons sugar, sour cream and lemon peel in small bowl. Nothing says …
From foodnewsnews.com


LEMON CREAM CHEESE PIE WITH BLUEBERRIES - COOKEATSHARE
View top rated Lemon cream cheese pie with blueberries recipes with ratings and reviews. Marie Callender's Lemon Cream Cheese Pie, Marie Callender's Lemon Cream Cheese Pie Ii,…
From cookeatshare.com


10 BEST NO BAKE LEMON CREAM CHEESE PIE RECIPES | YUMMLY
The Best No Bake Lemon Cream Cheese Pie Recipes on Yummly | Kittencal's Lemon Cream Cheese Pie, Lemon Cream Cheese Pie With Berries, Steamed Ricotta Cheesecake
From yummly.com


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