Lemonade Pudding Pie in Biscotti Crust

Oxmoor House
10 servings (serving size: 1 wedge)


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1 (5.7-ounce) package biscotti
2 tablespoons butter, melted 2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups 1% low-fat milk
1 large egg, beaten
1/2 cup frozen lemonade concentrate, thawed
1 tablespoon butter, melted
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 cup raspberries


Prep: 15 Minutes
Cook: 14 Minutes
Other: 8 Hours, 5 Minutes

Preheat oven to 375°.

Pulse biscotti in food processor 10 times or until crumbly. Add butter through food chute; pulse 5 times or just until crumbs are moist. Set aside 2 teaspoons crumb mixture. Press remaining crumb mixture into a 9-inch pie plate.

Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack.

Stir together sugar, cornstarch, and salt in a medium saucepan; add milk. Bring to a boil over medium-high heat and cook 1 minute, stirring constantly with a whisk. Remove from heat. Gradually stir about one-fourth of hot mixture into egg; add mixture into remaining hot mixture, stirring constantly. Cook over low heat 3 minutes. Remove from heat; stir in lemonade concentrate and butter. Place pan in a large bowl of ice water. Cool pudding to room temperature (about 5 minutes), stirring often with a whisk.

Pour pudding into prepared crust. Press plastic wrap over filling. Chill 8 hours or until thoroughly chilled.

Before serving, spread whipped topping over filling. Sprinkle reserved crumbs over topping and garnish with raspberries.

Created date

March 2010

Nutritional Information

Calories 246
Fat 8.8 g
Satfat 4.0 g
Protein 3.0 g
Carbohydrate 39.0 g
Cholesterol 32 mg
Iron 0.4 mg
Sodium 80 mg
Caloriesfromfat 32 %
Fiber 1.0 g
Calcium 111 mg