Best Easy Crystal Light Lemon Pie Recipes

LEMONADE PIE

Steps:

• In a very large bowl, stir sweetened condensed milk into thawed whipped topping. (Do this by hand, DO NOT use a mixer - an electric mixer can cause the whipped topping to fall which will result in a dense or even runny pie.)
• Next, fold in lemonade concentrate.
• Divide the filling between the two pie crusts and chill for at least 3 hours, but preferably overnight. (Trust me, it's going to be A LOT of pie filling, but keep piling it on there. If it's impossible to fit it all in there, just be excited that you've made yourself a little snack with what's leftover!)

EASY CRYSTAL LIGHT LEMONADE PIE

Steps:

• Combine pudding mix, Crystal Light Drink Mix and milk over medium heat until thickened. Set aside to cool.
• In a mixer, beat cream cheese until smooth. Slowly fold in pudding mixture.
• Fold in 1/2 Cool Whip whipped topping.
• Pour into crust and top with remaining whipped topping.

EASY CRYSTAL LIGHT LEMON PIE

Steps:

• Bake pie crust as directed on package for crust that will be filled with an unbaked pie.
• Cool.
• In small bowl, with electric mixer, beat egg whites until fluffy, about 2 minutes.
• Gradually add 1/4 cup sugar and beat until egg whites are stiff.
• Set aside.
• In food processor or blended, combine gelatin, 1/4 cup sugar and boiling water.
• Process on High about 40 seconds.
• Add egg yolks and process another 10 seconds.
• With food processor running, add Crystal Light powder and crushed ice.
• Process until smooth.
• Pour into mixing bowl and gently fold in egg white mixture until well-blended.
• Pour into baked pie crust.
• Sprinkle with lemon zest.
• Chill several hours until set.
• To serve, slice into wedges and top with fat-free non-dairy topping.

CRYSTAL LIGHT NO BAKE LEMONADE PIE

Steps:

• Mix pudding and milk.
• Mix tub of Crystal Light with Cool Whip and combine with pudding.
• Pour into pie crusts.
• Refrigerate.

LIGHT LEMON PIE

Steps:

• Preheat oven to 350 degrees.
• In a blender or food processor container, crumble the graham crackers and process until crumb consistency, gladly add in the melted margarine and continue processing until combined.
• Press the mixture into a 9-inch pie plate and bake in preheated oven for 5 to 8 minutes; allow to cool completely before adding the filling.
• In a small mixing bowl, combine the boiling water and stir the gelatin for 3 to 4 minutes or until dissolved.
• Add enough ice cubes to the cold water so that the water measures 3/4 cup, add to the gelatin mixture and continue to stir until ice is melted and the gelatin thickens.
• In blender container, combine the cottage cheese with Splenda granular and process until smooth, scraping sides of container as needed; add in the thickened gelatin and process lightly to combine well.
• Gently fold the whipped topping into the cottage cheese mixture, combining well; pour into cooled crust and place in refrigerator to chill for at least 4 hours before serving.
• To serve, cut the pie into 8 equal slice, place on plate, warm the spreadable fruit and drizzle a few tablespoons over each slice of pie.
• Make strawberry fans by cutting from tip to stem 3 to 4 times depending on size of strawberries, without cutting completely through the stem, fan the strawberries and place on plate with pie slices.

LEMONADE PIE (NO BAKE)

Steps:

• Use mixer and mix the first three ingredients until fluffy.
• Pour into ready made crust.
• Refrigerate until firm. I let it set overnight.
• This can also be made with limeade and/or chocolate cookie crusts.

SIMPLE "LIGHT" LEMON PIE

Steps:

• In small saucepan, combine pudding mix and gelatine.
• Add water and lemon juice.
• Stir until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir 1-2 minutes longer or until thickened.
• Remove from the heat; cool clightly.
• Pour into crust.
• Cover and refrigerate for 3 hours or until set.
• Spread with whipped topping.