SERENE CHATS: Here’s an amazing dessert from my daughter-in-law Esther Allison. We call her the Hilltop dessert wizard. If there is a family function, you can bet Esther brings this and it is devoured in a few seconds flat! You’ll make the crust first and you can use the traditional pie crust listed here or instead the Light ’n’ Luscious No-Bake Crust (page 412) or the lighter Beauty Blend Base Pie Crust (page 508). This recipe is found in the “Delicious Desserts & Treats – Cookies, Brownies & Pies” section of the Trim Healthy Table Cookbook, page 408.
Lemon Cream Pie
Description
SERENE CHATS: Here’s an amazing dessert from my daughter-in-law Esther Allison. We call her the Hilltop dessert wizard. If there is a family function, you can bet Esther brings this and it is devoured in a few seconds flat! You’ll make the crust first and you can use the traditional pie crust listed here or instead the Light ’n’ Luscious No-Bake Crust (page 412) or the lighter Beauty Blend Base Pie Crust (page 508). This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 408.
1 Multiple Serve
Ingredients
For the Traditional Pie Crust
For the Filling
Instructions
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Preheat the oven to 350°F.
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Put the Baking Blend, butter, and sweetener in a food processor and process until a coarse meal forms. Add the egg yolks and pulse to mix. Add the cold water and pulse again.
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Roll out the dough between 2 pieces of parchment paper and invert into a standard (9-inch) pie plate by slowly peeling off the bottom paper. Or simply press the dough into the bottom and up the sides of the pan.
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Bake for 10 to 15 minutes, until just slightly toasted. Let cool before filling.
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Make The Filling
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Put the gelatin into a small bowl and add the cold water. Let sit. While it sits, put the cottage cheese, cream cheese, 5 tablespoons of the sweetener, and the lemon juice in a blender and blend well. Put the hot water into the bowl of gelatin and mix with a spoon. Put it into the blender and blend until dissolved. Pour the mixture from the blender into the cooled pie crust and refrigerate for 2 hours or until set.
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With an electric mixer, beat the heavy cream and the remaining 5 teaspoons Gentle Sweet until soft peaks form. Spread on top of the pie and store in the refrigerator.
