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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I've found several recipes on Zaar for a Lemon Cloud using lemon curd, but none like this. The crust is a chocolate-cereal crust I really like using for other pies too. The filling is a new one on me since lemon curd is typically English. I had to try it when I found this recipe in a magazine in the doctor's office. Really creamy and yummy! Ingredients:
1/4 cup butter |
2 1/2 cups mini marshmallows |
1 cup coconut |
1 1/4 cups chocolate-flavor crisp rice cereal (coco krispies) |
1/4 cup mini chocolate chips or 1/4 cup regular chocolate chips |
3/4 cup prepared lemon curd |
1 (16 ounce) container cool whip |
1/2 cup fresh mixed berry |
Directions:
1. Spray a 9-inch pie plate.
2. In a medium saucepan on low heat, stir together butter and mini-marshmallows for 2 minutes or until melted.
3. Stir in coconut, cereal, and chocolate chips until melted and press into the pie plate. Refrigerate while preparing the rest of the pie.
4. In a bowl, gently fold the the lemon curd and 3 cups of the Cool Whip. Spoon into the chilled crust. Chill the pie for at least 30 minutes or until serving.
5. When serving, pile the remaining Cool Whip in the center of the pie and make a small well in the center. Spoon the fruit into the well. Drizzle with chocolate, if desired.
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