Lemon Truffle Pie Recipes
LEMON-LIME TRUFFLE PIE
Prepare for an amazing dessert with Lemon-Lime Truffle Pie. Lemon-Lime Truffle Pie is creamy and delicious, it's filled with bright citrus flavors and rich white chocolate. It's sure to be a hit with your family!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Microwave chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Stir in zest. Spread onto bottom of crust; sprinkle with half the nuts.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP; pour into crust.
- Cover with remaining COOL WHIP. Refrigerate 3 hours or until firm. Sprinkle with remaining nuts.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9255 g, Sugar 0 g, Protein 4 g
TRIPLE LEMON PIE
Provided by Sandra Lee
Categories dessert
Time 3h35m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
- While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.
BLUEBERRY LEMON TRIFLE
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON TRUFFLE PIE
An adaptation of the Pillsbury Bakeoff's cream cheese and white chocolate pie with a tart lemon topping, but with an easy microwave preparation. Use no less than a 9" cooked dough or graham cracker crust to accommodate the filling. Also, use the best quality lemon curd you can find or prepare your own. Give yourself time for the cream cheese to soften or the mixture will become grainy. Chill time not included. Note: If using the graham cracker crust to gain a more crisp texture I highly recommend to bake the crust about 5-10 minutes. I like Realtor's suggestion of a Vanilla Wafer crust. Also, see her easy and eggless recipe for Lemon curd recipe #429423.
Provided by gailanng
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
- In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
- Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.
SMOOTH AND CREAMY LEMON TRUFFLE PIE
This pie is the one to make for special occasions. It takes a bit of time, but is well worth the effort.
Provided by Chris from Kansas
Categories Pie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450.
- Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
- (Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
- Cool completely.
- In a medium saucepan, combine sugar and cornstarch; mix well.
- Gradually stir in water, lemon juice and egg yolks; blend well.
- Cook over medium heat until mixture boils, stirring constantly.
- Reduce heat; cook 2 minutes, stirring constantly.
- Remove from heat; stir in margarine and lemon peel.
- Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes.
- Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
- In a small bowl, beat cream cheese until fluffy.
- Add melted vanilla milk chip mixture; beat until well blended.
- Spread over bottom of cooked crust.
- Spoon cooled lemon mixture over cream cheese layer.
- Refrigerate 2 to 3 hours or until set.
- In a small bowl, beat whipping cream until stiff peaks form.
- Pipe or spoon over pie.
- Garnish with toasted almonds.
- Store in refrigerator.
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