Grammys Refrigerator Lemon Pie Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
• Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
• For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
• To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
• Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
• For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

Steps:

• Preheat broiler to 500 degrees F (260 degrees C).
• In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
• In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
• Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Steps:

• Mix all ingredients except for whipped topping.
• Fold ingredients into the whipped topping.
• Pour into pie crust.
• Refrigerate until chilled.

Steps:

• Crust: Mix first three ingredients until the texture resembles corn meal.
• Beat one egg in a 1 cup measuring cup.
• Fill cup with water to make 1 full cup.
• Mix well, chill for 15 minutes.
• Roll out 4 crusts for deep dish pies.
• Place in deep dish pie pan.
• Crimp edges to rim of pan and prick dough with a fork until the crust is covered w/ punctures.
• Bake at 425 F for 18 minutes or until browned (Freeze the unused crusts for later use).
• Filling: Mix yolks and sugar/cornstarchl in a heavy bottomed sauce pan until lemon colored.
• Slowly add lemon juice, zest, butter and hot water.
• Cook over medium heat until thick (Stir constantly).
• Set aside until cooled.
• Pour filling into baked pie shell.
• Marshmellow Meringue: Beat all ingredients until soft peaks form.
• Pour over filled pie and bake at 400 degrees F until browned.
• Watch closely as this doesn't take long.