Make lemon pie filling, divide in half and while hot fold in chopped white chocolate and softened cream cheese.
Pour into pie shell and pour the other half of lemon filling on top.
Chill, ice with Cool Whip.
Garnish with chopped pecans.
Use your own lemon pie recipe or use 1 box of lemon Jell-O pie filling.
Cook as directed except use 3 eggs instead of 2 and omit sugar.
Cook over medium heat until done.
Stir well.
Set mixture aside to cool 5 minutes.
Stir and add 11 packages of Equal sweetener (or sweeten pie as desired).
Fix meringue, using your recipe.
Place on pie.
Brown in oven at 350\u00b0 for about 5 minutes.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Combine sugar and cornstarch in a saucepan; cook over medium heat.
Add butter, lemon juice, rind, egg yolks and milk.
Cook until thick.
Cool.
Fold sour cream into cooled mixture.
Spoon into baked pie shell.
Chill.
Spread whipped cream over pie and sprinkle with chopped nuts.
Mix sugar, cornstarch and lemon pie filling.
Mix water and egg yolks.
Add to pie filling.
Put in double boiler and boil-cook slow, stirring often, until bubbly.
Pour into baked pie shells. Beat egg whites for meringue.
Bake at 400\u00b0 until meringue is light brown.
Makes 2 pies.
Place the double cream, lemon zest and sugar in a large bowl and whisk until it thickens.
Add lemon juice and whisk again until thick.
Fold in cream cheese.
Transfer to serving dishes.
Refridgerate for approximately one hour.
Soften cream cheese
and then gradually add lemon pie filling mixed according to directions on box.
Pour into pie crust. Sprinkle with chopped pecans.
Chill 2 hours.
Mix sugar and cornstarch in medium saucepan.
Whisk in milk until smooth, then yolks until blended.
Stir in lemon peel and juice.
Add butter and whisk constantly over medium heat 5 to 7 minutes just until boiling.
Remove from heat and stir 1 minute longer.
Cover with plastic and cool.
Stir in sour cream until blended.
Pour into pie shell.
Cover loosely and refrigerate at least 6 hours or up to 2 days.
Before serving, add garnishes. Serves 8.
In mixing bowl, beat cream cheese until creamy.
Add condensed milk and lemon juice and beat until mixture is very creamy.
Fold in lemon pie filling, stir until creamy, and pour into pie crust.
Refrigerate several hours before slicing and serving.
Put all ingredients into pan, except sour cream and pie crust. Boil 1 minute. Chill, covered with plastic wrap, about 40 to 50 minutes or until cool. Fold in sour cream.
Put in crust and top with whipped topping or whipped cream.
Refrigerate at least 2 hours.
Make lemon pie mix first; let cool, using 2 packages pie filling, as directed.
Use sugar as for 1 box; use 3 1/2 cups boiling water.
Mix 1 package of Royal lemon pie filling with 1/2 cup sugar. Gradually stir in 2 1/4 cups water and slightly beaten egg yolks. Cook over medium heat, stirring until mixture comes to a boil. Pour into a cooled baked pie shell.
175 degrees C).
Mix lemon pie filling, whole wheat pastry flour
Mix lemon juice and condensed milk until thick; add lemon pie filling, then 1/2 of Cool Whip.
Put in pie crust and put rest of Cool Whip on top of pies.
Mix Jell-O in 2 cups hot water. Dissolve gelatin in 1/2 cup cold water. Mix together.
Add pineapple and juice.
Chill until thick.
Beat with mixer.
Beat in Cool Whip and lemon pie filling. Top with nuts or grated cheese.
non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat
b>pie plate.
Beat eggs to foamy.
Pour eggs over lemon
Combine the first 6 ingredients in double boiler or heavy saucepan; cook over medium heat until thick (if not using double boiler, use low heat and stir constantly as it burns easily). Stir in oleo and cool to room temperature.
Stir in sour cream and pour filling into pie shell.
Cover with whipped cream and garnish with lemon twists, if desired.
Store in refrigerator.
br>Filling:.
Prepare boxed Lemon Pie filling with the two egg
ish.
Prepare you favorite lemon pie filling recipe; remove from stove-top