No Bake Lemon Cloud Pie
1/3 cup of lemon juice (juice of 2 lemons, a little bottled ok)
Zest from 2 lemons (or to taste)
1 (14 oz) can sweetened condensed milk, (don’t use evaporated milk)
1 (8 oz) package Cool Whip, thawed (light ok)
1 9-inch prepared graham cracker pie crust
In a mixing bowl add the lemon zest and lemon juice, stir to mix well.
Using a whisk, beat in the sweetened condensed milk until
the mixture is smooth and uniform.
Using a rubber spatula, carefully fold in the cool whip until mixture
is uniform and well mixed. Careful not to deflate the Cool Whip while
mixing.
Spoon mixture into prepared graham cracker pie crust and place in the
refrigerator to chill and set. At least 2 hours.
Serve chilled.
Makes 6 to 8 servings.
WOW! Rachel coincidentally cooks everything people post here. I like her, but she is not a chef, she is a home cook. There is a vast difference.
Pink Strawberry Cloud Pie
From 1970 newspaper clipping
2 quarts frozen strawberries, thawed
2 cups of juice drained from frozen strawberries
1/4 cup granulated sugar
4 teaspoons cornstarch
1 (8 oz) pkg Cool Whip Dessert Topping, thawed
1 baked 8-inch pie shell
Thaw strawberries in a collander and allow juice to drain into a bowl below. Reserve 2 cups of drained juice and place in a saucepan.
Mix sugar and cornstarch with the 2 cups of juice in saucepan. Slowly bring to a boil and cook juice until thickened, stirring constantly.
Allow the strawberries to continue to drain as the juice in saucepan is cooked.
Cool juice thoroughly, then add all of the well drained strawberries to the thickened juice. Mix well.
Fold in all of the Cool Whip and then spoon the strawberry / Cool Whip mixture into an 8-inch baked pie shell.
Allow the pie to stand in the refrigerator for an hour or two before serving.