Frozen Citrus Pie - Lime, Lemon, Pineapple or Orange Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the Pie Shell: Choose Saltine, Graham Cracker or Vanilla Wafer Crust Saltine Cracker Crust (Preferred crust used in original recipe. Less sweet than others) 1 and ½ cups crushed saltines ¼ cup melted butter 2 tablespoons of sugar
Graham Cracker Crust: 1 and ½ cups graham cracker crumbs (about 12 full cracker sheets) ⅓ cup granulated sugar - * You can also use brown sugar if you'd like 6 tablespoons butter melted
Vanilla Wafer Crust: 60 Nilla wafers ¼ cup granulated sugar ⅓ cup butter melted
For the filling: 3 eggs ½ cup of sugar 16 oz. Cool Whip - THAWED food coloring (to match the flavor that you've chosen) ⅓ cup juice ~ choose either lime juice, lemon juice, pineapple concentrate or orange juice
|
|
Directions: |
Directions:To make the Saltine Cracker shell: Preheat oven to 350 degrees. Crush the saltines in a plastic bag with a rolling pin. Mix crumbs with butter and sugar until combines. Pour into an 8 inch pie shell and press firmly in the bottom of the pan and up the sides. Bake for 12 to 15 minutes, or until slightly browned. Cool completely.
To make the Graham Cracker pie shell: Preheat oven to 350°F. In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined. Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides. Bake for 9-10 minutes. Remove from oven and let cool completely. If doing a no-bake recipe, rather than bake the crust, place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.
To make the Vanilla Wafer Shell: Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside. Place Nilla wafers in a food processor and pulse until only crumbs remain. (You can also crush in a large ziploc bag). Transfer crumbs to a medium size bowl and stir in sugar and melted butter. Press the crumbs firmly into the pie plate and up the sides. Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.
For the filling: Separate the eggs into two bowls. Beat egg whites until soft peaks appear. Beat in sugar gradually until mixture has stiff peaks. Change mixer to low speed. Beat in yolks, one at a time, at low speed until blended. Add citrus juice and food coloring. Fold in Cool Whip. Continue to fold until all white color has disappeared. Pour into cooled pie shell. Freeze.
Take pie out of freezer 15 minutes before serving to soften a bit.
|
|
Personal
Notes: |
Personal
Notes: This recipe is from an old Cool Whip ad in a Family Circle Magazine. It's a pretty looking pie and is especially good on a hot, summer day. I found that the recipe made one pie shell but more than I needed of the filling. I poured a HEALTHY amount of the filling into the pie shell. I used the extra filling in smaller glass containers, crumbling graham cracker topping on the top, and served to my family as single serve "pudding-like" desserts.
|
|