Smart Choice Layer After Layer Lemon Pie Recipes

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
• Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until set.

Steps:

• On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°. , Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks. , In a large saucepan, combine 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 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 heat. Gently stir in lemon juice, butter, lemon zest, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set., For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Steps:

• 1. Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• 2. Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.
• 3. Add half of the whipped topping to the remaining pudding; stir gently until well blended.
• 4. Spread over pudding layer in crust.
• 5. Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.
• 6. Gently stir in whipped topping and spread over the pudding mixture.
• 7. Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.

Steps:

• For the crust:
• Preheat the oven to 350 degrees F. Place a 9-inch fluted tart pan with a removable bottom on a rimmed baking sheet.
• Combine the graham crackers, almonds, granulated sugar, cinnamon and salt in a food processor. Process until the ingredients are broken down and resembles sand. Transfer to a medium bowl. Pour the melted butter over and stir thoroughly with a rubber spatula.
• Transfer the mixture to the tart pan and gently press into an even layer and up the sides of the pan. Then firm pack it so the crust will hold together when sliced after baking.
• Bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
• While the crust cools, make the filling: Combine the 1 1/2 tablespoons lemon zest, the lemon juice, condensed milk and egg yolks in a medium bowl. Whisk until smooth. Pour the filling into the cooled crust.
• Bake until the filling is mostly set but still jiggles slightly in the center, 15 to 17 minutes. Remove from the oven and let cool completely in the tart pan on a wire rack at room temperature or in the refrigerator for 1 to 2 hours.
• For the topping: Just before serving the pie, whip the cream and confectioners' sugar with an electric mixer in a large bowl, starting on low speed then increasing to medium speed, until soft peaks form.
• Pile the whipped cream on top of the pie, leaving a 1-inch border around the edges. Garnish with lemon zest, if desired.

Steps:

• Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.
• Refrigerate 4 hours or until set.

Steps:

• Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
• Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
• Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
• Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
• Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
• Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
• Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
• Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Beat Neufchatel, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over Neufchatel layer.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

Steps:

• Spread jam onto bottom of crust. Mix Neufchatel and sugar in medium bowl with whisk until blended. Gently stir in 1/2 the COOL WHIP; spread over jam.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in remaining COOL WHIP. Spread over Neufchatel layer.
• Refrigerate 4 hrs. or until firm.