Category: Pie

Double Double Lemon Pie

Double Double Lemon Pie
 
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Ingredients
Crust
  • 2 sleeves of graham crackers
  • 2 sticks of unsalted butter
Cheese Filling
  • 8 oz block of cream cheese, softened
  • 1 14 oz can of sweetened condensed milk
  • 6 oz of lemonade concentrate, thawed
  • 4½ oz of Cool Whip, thawed
  • 1 4-serving box of lemon instant pudding
  • 2 tbls of butter
  • 2 tbls of lemon zest
Lemon Gel Filling
  • 2½ cups of sugar
  • ½ cup of cornstarch
  • ⅓ cup of flour
  • ½ tsp of salt
  • 3 cups of water
  • 8 slightly beaten egg yolks
  • ½ of lemon juice
  • 2 tbls of butter
  • 2 tbls of lemon zest
Instructions
  1. Preheat the oven to 350 degrees.
  2. Run each sleeve of graham crackers through the food processor until they are crumbs and pour them into their respective pie pans.
  3. Microwave each stick of butter until melted and pour them into their respective pie pans.
  4. Mix the cracker crumbs and butter together in each pan and press into a pie plate going up the sides and bake for about 10 mins, then let cool.
  5. In a medium bowl beat the cream cheese until it's fluffy, then add the condensed milk and continue to beat until fully combined.
  6. Add the lemonade concentrate, lemon pudding mix, and 2 tbls of lemon zest and mix until smooth.
  7. Fold in the Cool Whip until blended and pour half of the mixture into each pie pan, cover and refrigerate for about 4 hours or until firm.
  8. In a medium saucepan whisk together the sugar, cornstarch, flour and salt.
  9. Slowly add in the water while whisking over medium heat until boiling, let boil for 1 min.
  10. Remove from the heat and slowly whisk in 2 cups of the mixture into the egg yolks to temper them, then whisk back in with the hot mixture.
  11. Cook over medium heat whisking the whole time for approximately 5 mins or until the mixture is very thick.
  12. Remove from heat and add the lemon juice, butter and 2 tbls lemon zest.
  13. Cover with plastic wrap so that no air touches the mixture and put the saucepan in the refrigerator for about 2 hours or until cooled completely.
  14. Spoon the gel filling over the cheese filling and keep refrigerated between servings.

Lemon Icebox Pie

Lemon Icebox Pie
 
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This recipe is for a Lemon Icebox Pie but can be modified for any type of Icebox Pie. Just replace the zest and juice with any ½ cup of fruit juice and the Kool-Aid packet to match. Some examples: Lime juice for a Key Lime Icebox Pie Orange juice for a Dreamsicle Pie Strawberry pulp for a Strawberry Icebox Pie Blueberry pulp for a Blueberry Icebox Pie Blackberry pulp for a Blackberry Icebox Pie Raspberry pulp for a Raspberry Icebox Pie Mango pulp for a Mango Icebox Pie Pineapple pulp for a Pineapple Icebox Pie Kiwi pulp for a Kiwi Icebox Pie
Ingredients
Crust
  • 1 sleeve of graham crackers
  • 1 stick of unsalted butter
Filling
  • zest from 2 lemons
  • juice of 2 lemons or ½ cup
  • 1 14 oz can sweetened condensed milk
  • 1 packet of Kool-Aid Lemonade mix
  • 1 8 oz tub of Cool Whip, divided
  • 16 Nilla Wafers
Instructions
  1. Preheat the oven to 350 degrees.
  2. Run the sleeve of graham crackers through the food processor until they are crumbs.
  3. Microwave the stick of butter until melted.
  4. Mix the cracker crumbs and butter together and press into a pie plate going up the sides and bake for about 10 mins, then let cool
  5. Combine the condensed milk, lemon juice, lemon zest, and Kool-Aid packet in a bowl and whisk until smooth.
  6. Add ½ the tub of the Cool Whip and fold in until completely blended.
  7. Pour the mixture into the crust and insert Nilla Wafers around the rim.
  8. Put the pie into the freezer for an hour or two then spread the other ½ of the Cool Whip on top.
  9. Store in the freezer.
Notes
You can also add food coloring to make the filling more of a yellow color.

Mississippi Mud Pie

Mississippi Mud Pie
 
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Ingredients
Crust
  • 1 cup flour
  • ¾ stick butter
  • ½ cup pecan pieces
Filling
  • 2 3.9 oz packages instant chocolate pudding
  • 3 cups milk
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 16 oz container of Cool Whip
Instructions
  1. Preheat the oven to 350 degrees .
  2. Cut the butter into the flour and add the pecans, mixing thoroughly.
  3. Press the crust into a 9 x 13 pan.
  4. Bake for 15 minutes.
  5. Next cream together the cream cheese and powdered sugar then mix in ½ of the Cool Whip and spread over the cooled crust.
  6. Mix the pudding and milk together until thickened, let sit for 5 mins.
  7. Spread the pudding mixture over the cream cheese layer and top with the remaining Cool Whip.
  8. Sprinkle with pecans.
  9. Refrigerate for at least 4 hours.

 

Chocolate Eclair Pie

Chocolate Eclair Pie
 
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Ingredients
Eclair
  • 2½ wrapped packages of graham crackers
  • 2 4-serving packs of French Vanilla instant pudding mix
  • 3 cups of milk
  • 4 oz of Cool Whip, thawed
Chocolate Topping
  • ¼ cup cocoa
  • ⅔ cup sugar
  • ¼ cup milk
  • 1 tablespoon vanilla
  • 1 tablespoon butter
Instructions
  1. Beat the pudding mix with the milk until it thickens in a mixing bowl and let set for 5 mins.
  2. Fold in the Cool Whip.
  3. In a 9 x 13 pan layer the graham crackers and pudding filling starting and ending with the graham crackers and ending with them to make 5 total layers, 3 graham cracker layers and 2 pudding layers.
  4. In a sauce pan mix the sugar, cocoa, and milk over medium heat to a boil.
  5. Boil for 1 min then remove from heat and stir in the butter and vanilla, let set for 5 mins.
  6. Spread the chocolate topping over the top layer of graham crackers and refrigerate for at least 3 hours.

 

Blueberry Delight Pie

Blueberry Delight Pie
 
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Ingredients
Filling
  • 2 cans of blueberries in light syrup
  • ¼ cup of sugar
  • 3 tbsp of cornstarch
  • 2 tbsp of lemon juice
  • 1 tbsp of unsalted butter
Crust
  • 2 cups of crushed graham crackers
  • ½ cup of powdered sugar
  • ½ cup of unsalted butter
Cream Cheese Filling
  • 8 oz of cream cheese
  • 1 cup of sugar
  • 2 large eggs, beaten
Topping
  • 2 cups of heavy whipping cream
  • ½ cup of powdered sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Add the JUICE of one can of berries into a saucepan and discard the other can's juices.
  3. Add the cornstarch and half of the sugar into the blueberry syrup.
  4. Cook over medium heat stirring constantly until thick.
  5. Stir in the remaining sugar, drained blueberries from both cans, butter, and lemon juice and set aside to cool.
  6. Mix together the graham cracker crumbs and powdered sugar then stir in the butter.
  7. Press into a 13 x 9 pan and set aside.
  8. Cream together the cream cheese and sugar then add the eggs mixing until smooth throughout, pour evenly over the crust.
  9. Bake for about 20 minutes and let it cool.
  10. Spread the pie filling over the top as the 3rd layer.
  11. With an electric mixer, whip the heavy cream and powdered sugar until you get stiff peaks.
  12. Spread over the top of the pie filling as the 4th layer.
  13. Cover and refrigerate for at least 4 hours.