Creamy Lemon Chiffon Pie

Smooth and creamy, rich and lemony-this lemon chiffon pie is easy to make and sure to be a hit with your family.

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Ingredients:

• 2 pkgs low fat cream cheese (room temp)
• 1 pkg of Pepperidge Farm Chessmen cookies (crumbled to crust consistency)
• 3/4 cup crushed macadamia nuts
• 1 can condensed milk
• 1/2 cup I Can't Believe It's Not Butter (melted)
• 3 large lemons (juiced)
• 1 can of whipping cream
• 1 tsp cream of tartar
• 1 tsp pure vanilla extract
• 1/2 cup of sugar

Method

Preheat oven 350 degrees F. Crumble cookies for crust (place in a plastic storage bag and use yor rolling pin to crumble). Chop macademia nuts and add crumbled cookies and nuts together in a bowl. Add melted I Can't Believe It's Not Butter, stirring well. Place crumbs in pie pan. Use a second pie pan and press into first, twist slightly (this should give you a perfect crust). Bake at 350 degree F for 5 minutes (keep an eye on crust). Let crust cool. In large mixing bowl add condensed milk, cream cheese, sugar, vanilla extract, and cream of tartar. With hand mixer, mix on medium speed until smooth and creamy, add lemon juice. Continue to mix, on medium speed. Shake whipping cream can, and spray half of can to bowl. Mix on low until blended, then add the rest of the can of whipping cream. Mix on low, mixture should be creamy and light. Using a spatula, continue to fold, making figure eights in batter. Pour into pie crust, cover (use another pie pan) and seal sides with foil. Place in fridge for at least 6 hours or over night.

Notes: You can also use other types of citrus or combinations of citrus in this recipe. You will have pie filling left over, never fear. I just eat it right out of the bowl. You can garnish with slices of lemon or whipped cream.

Number of servings: 8

Submitted By: MsTann73
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