Lemon Fluff Pie Recipes

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
• Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
• To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
• Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
• Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.

Steps:

• Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined. Poor into graham cracker crust and freeze until set. Get a large spoon and dig in (or cut into several pieces and share)!
• Enjoy your frozen fluff!

Steps:

• Whisk together the sweetened condensed milk and the lemon juice until well combined.
• Fold in the whipped topping until smooth and creamy.
• Pour mixture into graham cracker pie crust, and refrigerate until ready to serve.
• Optional: Pie can be garnished with additional whipped topping or sliced fresh strawberries.

Steps:

• Bake your pie shell until golden brown; cool completely.
• In medium saucepan, combine sugar and cornstarch; mix well.
• Stir in water, lemon juice and egg yolks.
• Cook over medium heat until mixture boils and thickens, stirring constantly.
• Boil one minute, still stirring.
• Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
• In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
• Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
• Serve with extra whipped cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
• In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

Steps:

• In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.

Steps:

• Chill Jello until the consistency of an unbeaten egg whites. Fold yogurt and cool whip and pour into crust. Chill and refrigerate until firm.

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.

Steps:

• Spread half of the cherry pie filling on bottom of crust.
• In a large bowl, beat cream cheese with wire whisk until smooth.
• Gradually beat in milk until well blended.
• Add pudding mix.
• Beat until smooth.
• Gently stir in 1/2 tub whipped topping.
• Spread over cherry pie filling on bottom of crust.
• Spread remaining whipped topping over pudding mixture.
• Spoon remaining cherry pie filling over whipped topping layer.
• Refrigerate 3 hours.

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.