Post by Loupy on Apr 5, 2016 21:28:19 GMT -7
No Bake Strawberry Lemon Cream Pie
From: Jessica @ www.a-kitchen-addiction.com/
The warm weather is finally starting to a make an appearance (though I know some people would argue that getting up into the 60’s isn’t warm!), and soon we’ll be looking for recipes that don’t require a lot of time in the oven. And, I’ll be ready with this simple, yet flavorful, pie! A simple combination of homemade whipped cream, cream cheese and fresh lemon juice provides the base of this pie. This allows the flavor of the sweet strawberries and tart lemon zest to really shine.
Just stir in some fresh strawberries and some lemon zest, pour it into a no bake crust, and pop it in the refrigerator for a few hours. This gives you time to go outside and enjoy the nice weather. Go for a bike ride, enjoy a long run, or get some of that spring yard work out of the way! The time will be even more enjoyable knowing that you have this pie waiting for you when you’re finished!
Serves: 8
Ingredients
For the Crust
1½ C graham cracker crumbs (about 12 whole graham cracker sheets)
¼ C sugar
⅛ tsp salt
6 tbsp butter, melted
For the Filling
12 oz ⅓ of the fat cream cheese, softened
1 C confectioner's sugar
2 tbsp fresh lemon juice
3 C homemade whipped topping (you could also use, but not recommended, an 8 oz container of frozen whipped topping, thawed)
1 C strawberries, washed, patted dry, and quartered
1 tbsp fresh lemon zest
Instructions
Spray a 9 inch pie plate with non-stick cooking spray.
In a medium bowl, whisk together graham cracker crumbs, sugar, and salt.
Stir in melted butter until thoroughly combined.
Press mixture firmly into prepared pie plate.
Cover and refrigerate while preparing filling.
In a stand mixer (or with an electric hand mixer), beat together cream cheese, confectioner's sugar, and lemon juice until smooth and creamy.
Gently fold in whipped topping.
Gently stir in quartered strawberries and lemon zest.
Pour into pie crust.
Refrigerate for 4 hours or until set.
Serve.
Store leftovers in the refrigerator.
From: Jessica @ www.a-kitchen-addiction.com/
The warm weather is finally starting to a make an appearance (though I know some people would argue that getting up into the 60’s isn’t warm!), and soon we’ll be looking for recipes that don’t require a lot of time in the oven. And, I’ll be ready with this simple, yet flavorful, pie! A simple combination of homemade whipped cream, cream cheese and fresh lemon juice provides the base of this pie. This allows the flavor of the sweet strawberries and tart lemon zest to really shine.
Just stir in some fresh strawberries and some lemon zest, pour it into a no bake crust, and pop it in the refrigerator for a few hours. This gives you time to go outside and enjoy the nice weather. Go for a bike ride, enjoy a long run, or get some of that spring yard work out of the way! The time will be even more enjoyable knowing that you have this pie waiting for you when you’re finished!
Serves: 8
Ingredients
For the Crust
1½ C graham cracker crumbs (about 12 whole graham cracker sheets)
¼ C sugar
⅛ tsp salt
6 tbsp butter, melted
For the Filling
12 oz ⅓ of the fat cream cheese, softened
1 C confectioner's sugar
2 tbsp fresh lemon juice
3 C homemade whipped topping (you could also use, but not recommended, an 8 oz container of frozen whipped topping, thawed)
1 C strawberries, washed, patted dry, and quartered
1 tbsp fresh lemon zest
Instructions
Spray a 9 inch pie plate with non-stick cooking spray.
In a medium bowl, whisk together graham cracker crumbs, sugar, and salt.
Stir in melted butter until thoroughly combined.
Press mixture firmly into prepared pie plate.
Cover and refrigerate while preparing filling.
In a stand mixer (or with an electric hand mixer), beat together cream cheese, confectioner's sugar, and lemon juice until smooth and creamy.
Gently fold in whipped topping.
Gently stir in quartered strawberries and lemon zest.
Pour into pie crust.
Refrigerate for 4 hours or until set.
Serve.
Store leftovers in the refrigerator.
