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Lemonade Pudding Pie in Biscotti Crust

Lemonade Pudding Pie in Biscotti Crust

Oxmoor House JANUARY 2005

  • Yield: 10 servings (serving size: 1 wedge)
  • Cook time: 14 Minutes
  • Prep time: 15 Minutes
  • Other: 8 Hours, 5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 8.8g
  • Saturated fat: 4.0g
  • Protein: 3.0g
  • Carbohydrate: 39.0g
  • Cholesterol: 32mg
  • Iron: 0.4mg
  • Sodium: 80mg
  • Calories from fat: 32%
  • Fiber: 1.0g
  • Calcium: 111mg