Lemon Mousse Pie
|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|
Heat oven to 450°F.
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.