I abhor gelatin as fillings for pie. DETEST. Lol My grandmother has always made lemon meringue or lemon pie (which is lemon meringue pie…minus the meringue) without the use of gelatin. She always used lemon juice and Eagle Brand Sweetened Condensed Milk. It is far superior to using the gelatin. The gelatin is too tart and sweet, and too one-dimensional. Using the condensed milk in combination with the lemon juice makes it sweet (but not too sweet), tart but also smooth and creamy…and rich. There’s just no comparison between the two and I feel that I have to do my grandmother proud and show the world the proper way to make such a delicious pie. It is how she was taught and it’s how she taught me. I was originally going to make a lemon meringue pie, but I didn’t have the cream of tartar so…lol Plus, I never cared if there was meringue on the pie or not when I was growing up, I just ate the filling and crust 😛 So, i was okay without the meringue. You, of course, can make this pie and add meringue if you choose 😀
Lemon Pie (meringue pie): The Right Way ❤
- 1 pie shell (baked, graham cracker crust)
- 3 eggs yolks
- 14 ozs sweetened condensed milk (DO NOT USE GELATIIIIIIIIIIIIIIN. Thank you)
- 1/2 cup Lemon Juice
Pour into crust and bake for 15 minutes at 350 Degrees.
Let Cool in Fridge before Serving!
If you’ve never tried it, you just HAVE to. It’ll change your life, honestly. lol ❤
This weeks Om Nom Nom is a slight alteration to a previous post: The No Bake Cheesecake. I used a slightly different recipe and I also made these as individual mini cheesecakes. I actually liked how these turned out better than the whole No bake cheesecake from before. I hope you will enjoy it to if you decide to give it a try. It’s nice because it’s still low fat/low cal and all that. You also don’t worry about eating huge slices (so it lasts longer) because it’s just the individual cheesecakes.
4 oz low fat cream cheese, soften (I use Philadelphia)
2 cup(s) fat-free plain Greek Yogurt (Chobani is a great brand)
1 tsp lemon juice
2 packets of Sweetener
8 (small) individual pie crusts
Fruit for Topping (Optional)
Soften cream cheese then add yogurt , lemon juice and sweetener, and stir until it is mixed. Spoon creamy ingredients in and refrigerate until solid. Then top with any fruit just before serving. Berries seem to work nicely.
I was a little iffy at first when I saw it called for greek yogurt. I LOVE greek yogurt, but I don’t like the plain flavor. It has such a strong taste, in my opinion. Yet, mixed with the cream cheese and everything else…it’s more toned down. I love these little desserts at the end of the day with a glass of milk. Delicious 🙂 I hope you get a chance to try and enjoy these fellas. They’re quick, easy to make and not bad for you either. Eat on my friends, eat on. Happy Munchings.
I finally had time to go grocery shopping so I could try this recipe. I like to make desserts when I can, but I hate using the oven in the summer cause it makes the room so damn hot. I found a no bake cheesecake recipe online after a bit of searching, so I decided to give it a try. Needless to say, I was pretty satisfied with it.
Making this pie is pretty easy.
Graham Cracker Pie Crust
1/2 Pound fat-free cream cheese (softened): Or regular if you don’t want a fat-free version
1 1/2 cup(s) Reduced Fat Cool Whipped Topping, Thawed
1/2 tsp vanilla extract
Optional: Fruit for topping (I used blackberries and raspberries)
1. Mix cream cheese with vanilla until well blended. 2. Add cool whip and mix 3. Then spoon into pie shell, smooth over top and cool in the fridge for 4 hours. 4. Garnish pie slices with fruit. Serve!
I was really pleased with how it turned out. It was so delicious, and not bad for you either (if you use the fat free cream cheese and cool whip). Regardless of which you choose, it’s perfect for a quick and easy dessert. Feel free to take the recipe and give it a go. Enjoy~