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Lemon Mousse Pie Recipe
|Refrigerated all ready pie crusts||8 Ounce (1 Package, Pillsbury Brand)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Yellow food color||8 Drop|
|Cream cheese||8 Ounce, softened (1 Package)|
|Powdered sugar||1 Cup (16 tbs)|
|Whipping cream||2 Cup (32 tbs), whipped|
Serving size: Complete recipe
Calories 4230 Calories from Fat 2700
% Daily Value*
Total Fat 302 g464.4%
Saturated Fat 175 g874.8%
Trans Fat 0 g
Cholesterol 912.3 mg
Sodium 1962.1 mg81.8%
Total Carbohydrates 305 g101.6%
Dietary Fiber 4.2 g16.8%
Sugars 157.8 g
Protein 35 g69.1%
Vitamin A 57.9% Vitamin C 104.3%
Calcium 53.8% Iron 20.6%
*Based on a 2000 Calorie diet
Prepare pie crust according to package directions for one crust baked shell using 9 inch pie pan. (Refrigerate remaining crust for a later use.)
Bake at 450°F. for 9 to 11 minutes or until lightly browned; cool.
In small saucepan, combine gelatin, lemon juice and water; let stand 1 minute.
Stir over medium heat until dissolved.
Stir in lemon peel and food color.
In small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy.
Gradually add softened gelatin mixture; blend well.
Refrigerate until slightly thickened, about 15 minutes.
Fold in whipped cream.
Spoon into cooled baked crust.
Refrigerate until firm, about 1 hour.
Garnish as desired.
Store in refrigerator.