Best Lemon Berry Pie Recipes

LEMON-BERRY ICE CREAM PIE

Steps:

• Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.

LEMON CHESS PIE WITH BERRY SAUCE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

LEMON-BERRY MERINGUE PIE

Steps:

• Prehest oven to 350, prebake the crust following package directions.
• in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
• Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
• In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
• Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
• ***Can be made and is great without meringue topping.add cool whip instead!

LEMON-BERRY SUMMER PIE

Steps:

• Measure drink mix into cap to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
• Add sorbet; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze 45 min. or until thick enough to mound; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with berries.

LEMON BERRY COOL 'N EASY® PIE

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add lemon zest, juice and whipped topping; stir with wire whisk until well blended. Add 1 cup of the fruit; stir gently until well blended. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or overnight until firm. Top with remaining fruit just before serving. Store leftover pie in refrigerator.

LEMON BERRY PIE

Steps:

• Beat cream cheese, 1 Tbsp. milk and the sugar in medium bowl with wire whisk until well blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
• Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Let stand 5 min. or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust.
• Refrigerate 4 hours or until set. Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving. Store leftover pie in refrigerator.

SUMMER LEMON-BERRY PIE

Steps:

• Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
• Beat sorbet and drink in medium freezer-safe bowl with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 minutes or until mixture is thick enough to mound. Spoon into crust.
• Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.

LEMON BERRY PIE

Steps:

• In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and zest; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture., In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.

SUMMER KISSED LEMON-BERRY PIE

Steps:

• Heat oven to 350. bake pie shell about 10 mins or until a light golden brown. Let cool.
• In a large pan, mix berries w/ sugar and cornstarch. Stir in lemon juice & water. Heat over medium heat, stirring often, until thickened. Remove from heat & let cool.
• In large bowl, Beat cream cheese until smooth. Beat in powdered sugar, lemon extract & sour cream until smooth. Drizzle in the whipping cream( while beating on high) ingredients until fluffy. Spoon mix into pie crust & smooth the top. Refrigerate until firm, about 30 mins. Spoon berry mix onto top. I also place dollops of whipped cream on top and then place a slice of strawberry on the whipped cream to serve.

LEMON-BERRY SUMMER PIE

Steps:

• Measure drink mix into cap to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
• Add sorbet; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze 45 min. or until thick enough to mound; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with berries.

SUMMER LEMON-BERRY PIE

Steps:

• MEASURE drink mix into cap to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
• ADD sorbet; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze 45 min. or until thick enough to mound; spoon into crust.
• FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with berries.

SMART-CHOICE EASY LEMON-BERRY PIE

Steps:

• Beat Neufchatel in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
• Spoon into crust; top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. Top with strawberries just before serving.

LEMON BERRY PIE

Steps:

• 1. BEAT CREAM CHEESE IN A LARGE BOWL WITH WIRE WHISK UNTIL SMOOTH,GRADUALLY BEAT IN MILK UNTIL WELL BLENDED.
• 2. ADD PUDDING MIXES.BEAT 2MINS. OR UNTIL SMOOTH.IMMEDIATELY STIR IN 1/2 OF THE WHIPPED TOPPING
• 3. SPOON INTO CRUST.TOP WITH REMAINING WHIPPED TOPPING
• 4. REFRIGERATE 3HOURS OR UNTIL SET.GARNISH WITH BERRIES.

LEMON CHESS PIE WITH BERRY SAUCE RECIPE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
• Bake at 400° on a lower oven rack for 8 minutes. Remove foil and weights; bake 6-9 minutes longer or until crust is light brown. Cool on a wire rack. Reduce oven setting to 325°.
• In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon peel, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
• Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
• For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.
• Yield: 8 servings (1-1/2 cups sauce).
• Originally published as Lemon Chess Pie with Berry Sauce in Taste of Home
• October/November 2012, p26
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