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Lemon Mousse Pie

Holidaycooking's picture
  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.

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Nutrition Rank

Nutrition Facts

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 mg304.1%

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

Lemon Mousse Pie Recipe