How to make LEMON CREAM CHEESE PIE - MARIE CALLENDER'S COPYCAT| Recipes.net
This Lemon Cream Cheese Pie - Marie Callender's Copycat is fresh, creamy and citrusy perfect for summer. The graham crust adds texture to the creamy cream cheese layer and zesty lemon topping. It's sweet, tangy and definitely indulgent.
???? Check the full recipe on how to make Lemon Cream Cheese Pie - Marie Callender's Copycat:
Ingredients
Graham cracker crust:
1¼ cup graham crackers crumbs
4 tbsp unsalted butter at room temperature
Cream cheese layer:
12 oz cream cheese at room temperature
⅓ cup granulated sugar
⅓ cup sour cream
¼ tsp salt
1 tsp gelatin granules, preferably Knox
1 tsp vanilla extract
1 tbsp cold water
Lemon topping:
1 cup water
1 cup granulated sugar
¼ cup fresh lemon juice
7 tbsp cornstarch
¼ tsp salt
1 tbsp lemon zest, grated
4 egg yolks, beaten
2 tbsp unsalted butter
1 tsp vanilla extract
⬇️ How to make Lemon Cream Cheese Pie - Marie Callender's Copycat ⬇️
For the crust:
0:08 Mix all ingredients together and shape the mixture in a 9 greased cake tin.
0:37 Keep chilled until ready for use
Making the cream cheese layer:
0:42 Combine cream cheese, sugar, sour cream and salt in a medium-sized pan.
0:59 Cook on a very low heat, stirring constantly until the mixture starts to boil lightly.
1:05 Mix gelatin with water and dissolve.
1:14 When dissolved, add to the mixture along with vanilla and stir well.
1:21 Cook until mixture reaches a light boil and cook for 2 minutes.
1:27 Remove from heat and cool off.
1:30 When it's lukewarm, layer cream cheese on the crust and refrigerate until cooled.
Making lemon topping:
1:51 Place water, sugar, lemon juice, cornstarch, salt and lemon zest in a saucepan. Whisk until the mixture comes to a boil at medium heat.
2:17 Cook for 2 minutes until thick.
2:20 Temper the eggs by adding ¼ of the hot mixture in beaten eggs slowly and stir constantly.
2:32 When the mixture is completely blended, pour egg mixture into the rest of the hot mixture. Stir and cook until it reaches the simmering stage.
2:38 Stir and let simmer slowly for about 5 minutes.
2:42 Remove from heat and add butter and vanilla. Stir until fully incorporated and set aside until cooled down.
2:58 When the lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture.
3:07 Chill for several hours before serving, preferably overnight.
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No-Bake Lemon Cheesecake
Delicious, wonderful fresh flavors and creamy no-bake lemon cheesecake. Yep. And we don’t stop there. How about a layer of luscious homemade lemon curd and some cream on top? Sounds good? Well, it sure sounds amazing to me ???? When life gives you lemons, make this lemon cheesecake ????
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
▶ Printable recipe and instructions
▶ How to make lemon curd
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No Bake Lemon Pudding Pie
CLICK BELOW FOR FULL RECIPE!
Requiring minimal ingredients and coming together in just FIVE MINUTES this No Bake Lemon Pudding Pie is the perfect dessert for hot, sticky summers. As always, we’ve got everything you need for this recipe (and more!) in-store. We’ll see ya at Webster’s!
Prep Time: 5 minutes
Chill Time: 4 hours
Total Time: 4 hours, 5 minutes
Yields: 9-inch pie
Ingredients:
8 ounces cream cheese, softened to room temperature (Dairy)
1 package instant lemon pudding (Aisle 5)
¼ cup powdered sugar (Aisle 5)
2 ½ cups heavy cream (or whole milk) (Dairy)
1 tsp. lemon extract (optional) (Aisle 5)
Prepared Graham Cracker Crust (Aisle 5)
Frozen Whipped Topping, thawed (Frozen)
Directions:
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), whip the softened cream cheese until smooth. Add the lemon pudding mix, powdered sugar, heavy cream, and lemon extract (if using) and mix until thoroughly combined. Filling will begin to thicken while mixing, this is normal. Pour filling into prepared graham cracker crust and smooth into an even layer. Cover and refrigerate for at least four hours, or overnight. When ready to serve, cover with a generous layer of whipped topping and lemon slices for garnish, if desired.
Leftover pie can be stored in refrigerator for up to four days.
Lemon Cream Cheese Pecan Dessert
crust:
1 1/2 cups all-purpose flour
1 1/2 cups chopped pecans
1 stick plus 4 tbsp tablespoons softened butter
whipped cream 8 oz container (divided)
1 block cream cheese 8 oz
1 cup powdered sugar
1 tsp vanilla
2 cans lemon pie filling 21 Oz
top with 1/2 of whipped cream topping
zest from 1 lemon plus a lemon slice for garnish
At the time that I was making this video, I was unable to find Lemon Pie Filling at my local market. (possibly a seasonal product.) I had to order it through Amazon.
LEMON PIE FILLING
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#lemondessert
Lemon Cream Cheese Pie Recipe
Vea este video en español -
SUB HERE -
This pie is ultra easy to make and it is also a huge hit. If you like lemon pie you will love this. You can either leave it in the fridge
overnight or you can freeze it like I did. Enjoy!
Serves eight
1 Graham cracker or cookie pie shell
8 oz. cream cheese -- room temperature
14 oz. can of condensed sweetened milk
½ tsp. lemon zest
½ tsp. vanilla extract
½ cup of freshly squeezed lemon juice
Berry Coulis - optional
Place the cream cheese in a bowl and cream it.
Slowly add the condensed milk, while you are beating the cheese.
Add the zest, vanilla and lemon juice. Mix well.
Pour the filling into a graham cracker pie shell. If you are using a coulis, drizzle it on the pie and marble it with the tip of a knife.
Loosely cover the pie pan with aluminum foil -- making sure not to touch the filling. Place it in the fridge overnight or freeze it for at least 6 hours.
Serve and enjoy!
Pie no coulis - CALORIES 380.98; FAT 20.43 grs (sat 9.74; mono 7.75; poly 0.94); PROTEIN 7.12 grs ; FIBER 0.49 grs; CARBS 44.51 grs; CHOLESTEROL 49.04 mg; IRON 0.83 mg; SODIUM 268.40 mg; CALCIUM 179.44 mg
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How to Make Old Fashioned Lemon Cream Pie
This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
LEMON CREAM PIE:
• 1 prepared pie crust
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 3 large egg yolks
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
STABILIZED WHIPPED CREAM:
• 3 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract
✅Instructions
00:00:13 - What kind of pie crust to use for lemon cream pie
00:00:25 - Preparing ingredients for lemon cream pie
00:02:28 - How to make stabilized whipped cream
00:04:53 - Quick recap Old Fashioned Lemon Cream Pie recipe
1️⃣ 00:01:03 - Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
2️⃣ 00:01:40 - Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
3️⃣ 00:02:01 - Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
4️⃣ 00:02:28 - Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
5️⃣ 00:03:17 - Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
6️⃣ 00:04:03 - Pipe whipped cream onto the top of the completely cooled pie for a decorated effect or simply spread it over the top of the pie in an even layer. Refrigerate until ready to serve.
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