LEMON IMPOSSIBLE PIE
Make and share this Lemon Impossible Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10" pie plate.
- Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
- Cover and whirl on high speed for 15 seconds.
- Pour into prepared pie plate.
- Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.
Nutrition Facts : Calories 315.2, Fat 15.5, SaturatedFat 8.2, Cholesterol 155.9, Sodium 263.1, Carbohydrate 36.6, Fiber 0.2, Sugar 26.7, Protein 7.8
LEMON IMPOSSIBLE PIE
Easy lemon pie. I love this delectable version of impossible pie with coconut because it's impossible to make a mistake and would suit lazy cooks and novices. Enjoy!
Provided by Carolyn Jay
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350°F Place all ingredients in a large bowl and stir until well combined.
- Pour the mixture into a lightly greased 4 cup capacity baking dish and bake for 40 minutes or until the top is golden.
- Allow to cool slightly before serving. Serve with cream.
Nutrition Facts : Calories 399.1, Fat 15, SaturatedFat 9.4, Cholesterol 163.8, Sodium 146.8, Carbohydrate 60, Fiber 1, Sugar 47.7, Protein 7.8
IMPOSSIBLE LEMON PIE
This pie is so impossibly good, it gave its name to the cookbook. The recipe comes from former premier of Ontario William Davis's aunt, Winnifred Prouse, who always made this on his birthday. If you like a tart and lemony pie you will love it like me. Light as clouds.
Provided by Olha7397
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
- Heat slowly, stirring constantly, until thick enough to coat a spoon.
- Remove from heat and allow to cool slightly.
- In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
- Fold in egg yolk mixture and pour into baked pie shell.
- Place pie briefly under broiler to give a golden top.
- Watch it constantly because it will brown quickly.
- Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
- Serves 6 to 8.
- NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
- I used extra large lemons for this pie.
- Impossible Pie Cookbook.
Nutrition Facts : Calories 297.2, Fat 16.7, SaturatedFat 5.8, Cholesterol 115.9, Sodium 225.1, Carbohydrate 32.5, Fiber 0.6, Sugar 17.3, Protein 5.2
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- Mix on low speed for three minutes. Pour into greased pie plate. Let rest for five minutes before placing in oven.
- Bake at 350 for forty minutes. Allow to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.
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