Cream Cheese Lemon Dream Pie Recipes

Steps:

• Preheat oven to 425 degrees Make a single pie crust or using a store bought crust place in a 9 inch pie dish and make a pretty fluted edge or other design. Prick the bottom and sides of the crust with a fork. Place a piece of parchment into the crust and fill with pie weights or dry beans to help the crust keep it's shape. Bake for 10 minutes Remove the parchment with pie weights carefully and set aside. Continue cooking the crust an additional 2 - 3 minutes or until golden and cooked through. Set aside to cool completely (about 1 hour). When the crust is completely cool make the filling. In a medium bowl beat the softened cream cheese with the sugar until smooth. Add lemon zest and curd and beat until completely smooth. Here is the lemon curd I use :) Next add the container of Cool Whip and mix until incorporated. Pour into cooled crust and cover with plastic wrap and refrigerate for 3 - 4 hours before serving. Serves 8 - 10 Enjoy!

Steps:

• 1. Mix first 3 ingredients together and press in a 9" pie plate. Bake for 10 minutes at 350 degrees. Cool crust on a wire rack.
• 2. Blend together well the powdered sugar, cream cheese, and vanilla. Spread on completely cooled crust.
• 3. Sprinkle chopped walnuts over cream cheese mixture.
• 4. Spread the whipped topping over the walnuts. You will not need to use the whole container of topping.
• 5. Place pie in freezer for 30 to 45 minutes until whipped topping is firm enough to spread the lemon curd on top of it.
• 6. Decorate the edges and center with the Cool Whip. Add a few chopped walnuts if you desire. Then refrigerate.
• 7. Note: This pie freezes well, that is if you have any left over to freeze!

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

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.

Steps:

• In a small bowl combine the water and Koolaid until dissoved.
• Stir in lemonade concentrate.
• In a mixing bowl, beat the cream cheese, powedered sugar, vanilla and koolaid mixture until fluffy.
• Fold in whipped cream.
• Spread into crust.
• Chill at least 1 hour or until set.

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.