PIE
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Spoon the mixture over the brownie layer in the pie crust and spread evenly.
Cover pie with a clingwrap and pop in the fridge to chill for at least 3 hours before serving.
Nutrition Information per Serving: Total calories 745g, protein 11.5g, total fat 45g, total carbohydrates 78g, cholesterol 95mg, sodium 420mg
Peanut Butter and Chocolate Caramel Pie
This pie is truly heaven on a plate! A creamy peanut butter mousse, rich and decadent chocolate filling and sweet and savory salted caramel drizzle over the top. What could be better?
Serves 8
25 minutes
Ingredients:-
1 Oreo Pie Crust, blind baked
1 cup Semisweet Chocolate, chopped
1 cup Heavy Cream
½ cup Salted Caramel Sauce
For the Whipped Cream:
1½ cups Heavy Cream
½ cup Smooth Peanut Butter
2 tablespoons Powdered Sugar
1 teaspoon Vanilla Extract
Directions:-
Place chocolate into a microwave-safe bowl and microwave on high heat for 30 seconds, stirring after every 10 seconds.
Let mixture cool at room temperature.
Set up an electric mixer and beat cream in a mixing bowl until soft peaks form. Gradually stir in caramel and beat until slightly stiff peaks start to form.
Fold in cooled melted chocolate and then transfer filling into the pre-baked Oreo pie crust.
To make the topping: beat cream in a large bowl until it thickens slightly.
Add sugar, vanilla and peanut butter and continue beating until soft peaks start to form.
Spoon cream over the pie filling and spread evenly.
Cover with a piece of clingwrap and pop into the fridge to chill for at least 6 hours before serving with a drizzle of caramel sauce.
Nutrition Information per Serving: Total calories 533g, protein 7g, total fat 35.8g, total carbohydrates 52.5g, cholesterol 52mg, sodium 262mg
Peanut Butter Fudge Pie
A simple and mouth-watering pie that is chewy and bursting with peanut butter goodness. You will fall in love with it!
Serves 8
1 hour 20 minutes
Ingredients:-
1 Pie Crust, blind baked
¾ cup Butter, melted
¾ cup Peanut Butter
¾ cup Brown Sugar
¾ cup Rolled Oats
1 cup Corn Syrup
5 Eggs, lightly beaten
Directions:-
Have the oven pre-heated to 350 degrees.
Combine peanut butter and melted butter in a mixing bowl and stir to combine thoroughly.
Pour in brown sugar and mix well, until mixture is lump-free.
Pour in corn syrup and combine well.
Pour in beaten eggs and give mixture a good stir.
Layer oats into the baked pie crust.
Transfer filling over the oats in the pie crust.
Pop pie into the pre-heated oven and bake for 45-50 minutes.
Turn the oven off but leave the pie inside for an hour.
Before serving, chill the pie in the fridge for at least 3 hours.
Nutrition Information per Serving: Total calories 671g, protein 12g, total fat 40g, total carbohydrates 72 g, cholesterol 148mg, sodium 448mg
LEMON PIE RECIPES
Lemon Curd Pie
Refreshing and vibrant, this beautiful lemon curd pie is sweet and tart with a burst of citrusy goodness.
Serves 8
1 hour 50 minutes
Ingredients:-
1 Paleo Pie Crust, blind baked
2 Egg Yolks
2 Eggs
½ cup Lemon Juice
¼ cup Lemon Zest
1/3 cup Coconut Oil
1/3 cup Honey
Pinch of salt
Directions:-
Start by having oven pre-heated to 400 degrees.
Prepare the lemon curd filling by whisking together eggs, honey, lemon juice, lemon zest and salt.
Transfer the mixture into a small saucepan and heat over medium heat, pour in the coconut oil. Cook for 8 minutes, whisking all the time.
Pour the mixture through a sieve and into the pre-baked pie crust.
Before serving, cool in the fridge for at least an hour.
Nutrition Information per Serving: Total calories 304g, protein 3.5g, total fat 18.9g, total carbohydrates 32g, cholesterol 93mg, sodium 192mg
Lemon Cream Pie
Bursting with refreshing citrus flavors, this delightful lemon cream pie is the consummate summer dessert.
Serves 8
2 hours 17 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
1/3 cup Lemon Juice
1 tablespoon Lemon Zest
1 can (14oz) Condensed Milk
Fresh Whipped Cream, to garnish
Directions:-
Have the oven pre-heated to 350 degrees.
Set up an electric mixer and add the cream cheese to mix until creamy.
Pour in the condensed milk, lemon juice and zest and beat to combine everything evenly.
Spoon the filling mixture onto the pre-baked graham cracker pie crust and then cover with a cling wrap.
Let the pie chill in the fridge for at least a couple of hours before serving with a dollop of fresh whipped cream.
Nutrition Information per Serving: Total calories 431g, protein 7g, total fat 24g, total carbohydrates 47g, cholesterol 71mg, sodium 370mg
Blueberry and Lemon Pie
Juicy blueberry and sour tart lemon nestled in a flaky crust sure does make for a delectable afternoon treat on a hot summer’s day!
Serves 8
1 hour 10 minutes
Ingredients:-
1 Paleo Pie Crust
4 cups Blueberries
½ cup + 2 tablespoons Raw Sugar
3 tablespoons Lemon Juice
2 tablespoons Lemon Zest
3 tablespoons Tapioca Starch
¼ teaspoon ground Ginger
1/8 teaspoon ground Cinnamon
Directions:-
Start by pre-heating the oven to 400 degrees.
Next, roll out the pie crust dough and transfer into a pie plate.
Mix together all the ingredients for the filling and toss well.
Spoon the blueberry mixture into the pie crust and bake for 30 minutes on the lowest rack of the oven, after which, lower the heat to 375 degrees, shift the rack up to the middle and bake for another 20-30 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 251g, protein 1.9g, total fat 7.8g, total carbohydrates 46g, cholesterol 0mg, sodium 173mg
Lemon Meringue Pie
Light and fluffy meringue sitting atop a refreshing and creamy lemon curd to make a gorgeous pie that simply screams summer!
Serves 10
45 minutes
Ingredients:-
1 Pie Crust, blind baked
2 cups Low-Fat Milk
4 Egg Yolks
½ cup Lemon Juice
2/3 cup Sugar
¼ cup Cornstarch
2 tablespoons Lemon Zest
2 tablespoons Butter
For the Meringue:
4 Egg Whites
¼ cup Sugar
1/4 teaspoon Cream of Tartar
Directions:-
Pre-heat oven to 375 degrees.
Whisk together lemon juice and cornstarch, then add egg yolks and combine well.
In a saucepan, heat up 2 cups milk 2/3 cup sugar and lemon zest over medium to low heat and whisk constantly until the mixture comes to a boil. Add 1/3 of the milk mixture into lemon mixture, stir to combine with a whisk. Pour the remaining lemon juice mixture into the milk mixture and let boil for a minute to let the mixture thicken.
Transfer the mixture to a bowl and throw in 2 tablespoons butter, stir to let butter melt into the
heated mixture completely.
Carefully pour mixture into pre-baked pie crust. Set aside.
Next, prepare the meringue by first setting up an electric mixer. Add egg whites and cream of tartar in a mixing bowl and beat until soft peaks form.
Throw in ¼ cup sugar and beat more until stiff peaks form.
Spoon meringue over the top of the pie filling and bake for 10 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 226g, protein 4.5g, total fat 8.3g, total carbohydrates 34g, cholesterol 92mg, sodium 218mg
Lemon Icebox Pie
Lemon icebox pie just like grandma used to make! This is a recipe for a delicious and simple pie that is refreshing and light, perfect for hot summer days.
Serves 12
20 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Whipping Cream
1 cup Lemon Juice
1/3 cup Sugar
2 cans (10oz) Condensed Milk
9 Egg Yolks
2 teaspoons Icing Sugar
1 teaspoon Vanilla Extract
Zest of 2 Lemons
Directions:-
Pre-heat the oven to 325 degrees.
Set up an electric mixer and beat cream, icing sugar and vanilla until soft peaks form.
Remove mixing bowl with the cream mixture, and add a separate mixing bowl in the electric mixer.
Add egg yolks and 1/3 cup of sugar; whip at high speed for 5 minutes until foamy.
Gradually add condensed milk, beating to combine well, and then pour in lemon juice and zest.
Fold in the cream mixture into the egg mixture.
Spoon mixture into pre-baked pie crust and spread evenly.
Pop pie into the freezer overnight, covered, and serve frozen.
Nutrition Information per Serving: Total calories 522g, protein 10.5g, total fat 23.8g, total carbohydrates 68.8g, cholesterol 277mg, sodium 281mg
Lemon and Blueberry Cream Pie
A refreshing lemon cream filling on a flaky and buttery crust topped with mouth-watering fresh blueberry sauce. Simply great for summer!
Serves 8
2 hours 15 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
1 tablespoon Lemon Zest
2 teaspoons Lemon Juice
1/3 cup Sugar
1 cup Heavy Cream
For the Sauce:
3 cups Blueberries
¾ cup Sugar
¾ cup Cold Water
3 tablespoons Cornstarch
1 teaspoon Lemon Juice
Directions:-
Have the oven pre-heated to 375 degrees.
Mix together blueberries, sugar, water, lemon juice and cornstarch in a saucepan over medium heat.
Stir the mixture and let cook until thickened, about 6-7 minutes. Turn the heat off and set aside to let it cool.
While the blueberry mixture cools, prepare the lemon filling: set up an electric mixer and beat the whipping cream until stiff peaks form. Spoon the cream cheese and sugar in and continue beating until creamy. Add lemon zest and lemon juice, stirring to combine completely.
Transfer the cream cheese mixture into the pre-baked and cooled pie crust and smoothen evenly. Pour the blueberry sauce over the top.
Let the pie chill in the fridge for at least 2 hours before serving.
Nutrition Information per Serving: Total calories 446g, protein 4g, total fat 23g, total carbohydrates 58g, cholesterol 52mg, sodium 264mg
Lemon and Coconut Pie
The ultimate summer pie, this is a gorgeous pie filled with a light lemon custard filling and topped with crunchy coconut flakes that will whisk to off to a tropical paradise where you are sitting under a palm tree with a glass of pina colada enjoying this delectable pie.
Serves 8
45 minutes
Ingredients:-
1 cup Flaky Coconut
½ cup All-Purpose Flour
2 cup Milk
4 Eggs
¾ cup Sugar
8 tablespoons Butter, melted
Juice of ½ Lemon
Zest of ½ Lemon
Directions:-
Have the oven pre-heated to 350 degrees.
Combine all ingredients in a mixing bowl and stir to mix thoroughly.
Pour mixture into a lightly greased pie plate and pop into the oven to bake for 45 minutes.
Let pie cool for at least 30 minutes before serving.
Nutrition Information per Serving: Total calories 299g, protein 6g, total fat 18g, total carbohydrates 29.5g, cholesterol 117mg, sodium 145mg
Lemon Sour Cream Pie
Creamy but light and refreshing at the same time, this is a great pie to serve up at your next picnic to combat the summer heat.
Serves 8
2 hours 15 minutes
Ingredients:-
1 Pie Crust, blind baked
1 cup Milk
1 cup Sour Cream
1 cup Sugar
½ cup fresh Lemon Juice
¼ cup Butter, softened
3 Egg Yolks, lightly beaten
3 tablespoons + 1½ teaspoons Cornstarch
½ tablespoon Lemon Zest
For the Cream:
1 cup Heavy Whipping Cream
2 tablespoons Sugar
Directions:-
Heat up sugar and cornstarch in a large saucepan.
Gradually pour in milk and lemon juice and stir to mix thoroughly.
Cook mixture over medium heat until thickened, stirring constantly.
Bring the heat down and cook for another 2 minutes.
Pour about 1 tablespoon of hot mixture into the beaten egg yolks and combine well. Add another 2 tablespoons of hot mixture in with the egg yolks, stirring each time to mix thoroughly.
Pour the egg yolk mixture into the saucepan of the hot sugar mixture let it come to a boil, cooking for another 2 minutes before taking it off the heat.
Stir in butter and lemon zest.
Let mixture cool completely and add sour cream, stir to combine well.
Pour into the pre-baked pie crust.
To make the cream, beat whipping cream in an electric mixer.
Gradually add sugar and beat until stiff peaks form before spreading over the pie filling.
Before serving, chill in the fridge for at least 2 hours.
Nutrition Information per Serving: Total calories 456g, protein 4.7g, total fat 27g, total carbohydrates 51g, cholesterol 130mg, sodium 253mg
Lemon Cheesecake Pie
This is THE pie recipe to turn to when you are torn between making a cheesecake and a pie. Why not put the two together? It is delicious fun and everyone is happy.
Serves 8
45 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
2 cups Cream Cheese, softened
1 cup Sugar
1 cup Sour Cream
1/3 cup fresh Lemon Juice
2 Eggs
1 teaspoon Vanilla Extract
¼ teaspoon Salt
Directions:-
Pre-heat the oven to 325 degrees.
Add cream cheese, sugar, sour cream, eggs, lemon juice, vanilla extract and salt in a food processor and blend until lump-free and creamy.
Spoon mixture into the pre-baked pie crust and pop into the oven to bake for 40-50 minutes.
Let pie cool at room temperature before chilling in the fridge for 4 hours before serving.
Nutrition Information per Serving: Total calories 525g, protein 8g, total fat 34.9g, total carbohydrates 47.6g, cholesterol 117mg, sodium 449mg
Lemon Sponge Pie
Soft and fluffy sponge filling infused with revitalizing lemon flavor all encased in a flaky buttery pie crust!
Serves 8
1 hour 5 minutes
Ingredients:-
1 Pie C
rust
1 cup Sugar
1 cup Milk
2 Eggs, separated
3 tablespoons Butter, softened
3 tablespoons Flour
Juice of 1 Lemon
Zest of 1 Lemon
Directions:-
Pre-heat the oven to 350 degrees.
Roll out pie crust dough and transfer onto a pie plate.
Set up an electric mixer and beat egg whites until stiff peaks form.
Mix together sugar, egg yolks and butter in a separate mixing bowl.
Stir in lemon zest and lemon juice.
Pour flour in and mix thoroughly.
Fold in milk and whipped egg whites, giving the mixture a good few stirs to combine, but take note not to over stir mixture
Transfer filling into prepared pie crust.
Pop into the oven and bake for 45 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 321g, protein 4g, total fat 13.5g, total carbohydrates 48g, cholesterol 55mg, sodium 231mg
Lemon Orange Icebox Pie
Take the classic lemon icebox pie to the next level with a crust made of Lemon flavored Oreo cookies!
Serves 8