KEEBLER PIE CRUST RECIPES EASY RECIPES

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EASY SOUTHERN LEMON ICEBOX PIE RECIPE - FOOD.COM



Easy Southern Lemon Icebox Pie Recipe - Food.com image

I was born and raised in Louisiana. As a result, cooking good southern comfort food is second nature to me. This is an easy southern Lemon Icebox Pie recipe that I've loved since I was a little girl. You won't be disappointed.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 6

1 (8 ounce) container whipped cream (Cool Whip)
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice (can be fresh or bottled)
1 teaspoon vanilla extract
1 large prepared graham cracker crust

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.

Nutrition Facts : Calories 276.7, FatContent 15.4, SaturatedFatContent 9, CholesterolContent 52.7, SodiumContent 162.2, CarbohydrateContent 30, FiberContent 0.1, SugarContent 28.8, ProteinContent 5.8

SKINNY PUMPKIN PIE RECIPE - SKINNYTASTE



Skinny Pumpkin Pie Recipe - Skinnytaste image

A Thanksgiving dessert table is never complete without the pumpkin pie. To lighten this up, I use less sugar and a thinner crust, but you can't tell!

Provided by Gina

Categories     Dessert

Total Time 80 minutes

Prep Time 10 minutes

Cook Time 70 minutes

Yield 10

Number Of Ingredients 11

15 oz canned pumpkin
2 tbsp whipped butter (softened)
3/4 cup light brown sugar (unpacked)
1/2 cup fat free milk
1 large egg
2 large egg whites
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tsp vanilla extract
1 frozen pie crust sheet (Pillsbury (thawed to room temperature)*)

Steps:

  • Preheat oven to 350°F.
  • Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
  • Place into a 9-inch pie dish, cutting off excess dough.
  • Place pumpkin puree in a large bowl. Add butter, and mix well.
  • Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
  • Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
  • Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.

Nutrition Facts : ServingSize 1 slice, Calories 137 kcal, CarbohydrateContent 25 g, ProteinContent 3 g, FatContent 5 g, CholesterolContent 23.5 mg, SodiumContent 114 mg, FiberContent 1.5 g, SugarContent 16.5 g, SaturatedFatContent 1.5 g

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