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Lemon Mousse Pie

Holidaycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday

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