Lemon Meringue Pie
For the lemon filling:
5 large egg yolks
6 tablespoons cornstarch
1 1/3 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups water
1/2 cup lemon juice
2 teaspoons lemon zest
2 tablespoons unsalted butter
For the meringue:
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
1/2 cup plus 2 tablespoons sugar
5 large egg whites, at room temperature
1/2 teaspoon vanilla extract
Method
Preheat the oven to 375°F.
Bake for 20 minutes.
Make the lemon filling:
Whisk the egg yolks in a medium bowl and set aside.
In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)
Remove from heat and stir in the lemon juice, lemon zest, and butter
Reduce the oven temperature: Turn the oven temperature down to 325°F.
Prepare the cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.
Re-heat the filling and pour it into the pie shell: Heat the lemon filling again, until it is bubbling hot. It's important that the filling is very hot in order for the meringue to properly adhere.
Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.
Top the filling with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking and weeping.
Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue.
Bake the pie, then cool completely: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.
This pie is best eaten the same day you make it.
For the lemon filling:
5 large egg yolks
6 tablespoons cornstarch
1 1/3 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups water
1/2 cup lemon juice
2 teaspoons lemon zest
2 tablespoons unsalted butter
For the meringue:
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
1/2 cup plus 2 tablespoons sugar
5 large egg whites, at room temperature
1/2 teaspoon vanilla extract
Method
Preheat the oven to 375°F.
Bake for 20 minutes.
Make the lemon filling:
Whisk the egg yolks in a medium bowl and set aside.
In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)
Remove from heat and stir in the lemon juice, lemon zest, and butter
Reduce the oven temperature: Turn the oven temperature down to 325°F.
Prepare the cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.
Re-heat the filling and pour it into the pie shell: Heat the lemon filling again, until it is bubbling hot. It's important that the filling is very hot in order for the meringue to properly adhere.
Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.
Top the filling with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking and weeping.
Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue.
Bake the pie, then cool completely: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.
This pie is best eaten the same day you make it.
Old Fashioned Chocolate Pie
Ingredients
6 tablespoons flour
3 tablespoons cocoa powder
1 cup sugar
3 egg yolks
2 cups milk
1 teaspoon vanilla extract
Instructions
In a medium bowl sift together flour, cocoa powder, and sugar
Mix egg yolks into dry ingredients
Next, slowly stir in milk pouring it in a little at a time
Transfer into a medium sauce pan and cook over medium heat until mixture becomes thick
Remove from heat add vanilla extract, stir to combine
Transfer to baked pie crust and chill in the refrigerator for an hour to 24 hours
Store leftover pie in the fridge for up to three days
Ingredients
6 tablespoons flour
3 tablespoons cocoa powder
1 cup sugar
3 egg yolks
2 cups milk
1 teaspoon vanilla extract
Instructions
In a medium bowl sift together flour, cocoa powder, and sugar
Mix egg yolks into dry ingredients
Next, slowly stir in milk pouring it in a little at a time
Transfer into a medium sauce pan and cook over medium heat until mixture becomes thick
Remove from heat add vanilla extract, stir to combine
Transfer to baked pie crust and chill in the refrigerator for an hour to 24 hours
Store leftover pie in the fridge for up to three days
Mabel's Pie Crust
Ingredients:
4 c flour
2 tsp salt
1 3/4 c shortening less 1 Tbsp.
1 c iced water
Directions:
Mix flour mixture with a fork until coarse like cornmeal. Add water slowly mixing as you go.
Divide in 2 balls and put each into a plastic bag and put into refrigerator until ready to use. Each bag will make a top and bottom crust, also freezes well.
I use King Arthur flour and shortening sticks. I also mixed it in my Kitchen Aid.
Ingredients:
4 c flour
2 tsp salt
1 3/4 c shortening less 1 Tbsp.
1 c iced water
Directions:
Mix flour mixture with a fork until coarse like cornmeal. Add water slowly mixing as you go.
Divide in 2 balls and put each into a plastic bag and put into refrigerator until ready to use. Each bag will make a top and bottom crust, also freezes well.
I use King Arthur flour and shortening sticks. I also mixed it in my Kitchen Aid.
TOMATO PIE
Ingredients:
1 pre-made or homemade pie crust
1 large sweet onion, sliced
5 – 6 very fresh, preferably farmer’s market or garden tomatoes, sliced
1 cup mayonnaise
1 cup cheddar cheese
1 teaspoon dried Italian herbs
1 cup sliced fresh mozzarella
salt and pepper
Method
Preheat oven to 350 degrees.
Place pie crust in pie plate. Arrange onions in the bottom of the pie in a circular formation. Then arrange sliced tomatoes, around in a circle, and some in the middle.
Add salt and pepper. Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl. Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes. Place sliced cheese on top of mayonnaise layer.
Bake for about 30 minutes, at 350 degrees, or until cheese is golden.
www.electricrecipes.com/tomato-pie
Ingredients:
1 pre-made or homemade pie crust
1 large sweet onion, sliced
5 – 6 very fresh, preferably farmer’s market or garden tomatoes, sliced
1 cup mayonnaise
1 cup cheddar cheese
1 teaspoon dried Italian herbs
1 cup sliced fresh mozzarella
salt and pepper
Method
Preheat oven to 350 degrees.
Place pie crust in pie plate. Arrange onions in the bottom of the pie in a circular formation. Then arrange sliced tomatoes, around in a circle, and some in the middle.
Add salt and pepper. Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl. Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes. Place sliced cheese on top of mayonnaise layer.
Bake for about 30 minutes, at 350 degrees, or until cheese is golden.
www.electricrecipes.com/tomato-pie
Granny’s Cocoa Cream Pie
It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
Ingredients:
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Directions:
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat.
Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens.
Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!
It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
Ingredients:
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Directions:
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat.
Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens.
Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!
Chocolate Peanut Butter Pie
Ingredients:
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions:
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
http://www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie
Ingredients:
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions:
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
http://www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie
Peanut Butter Pies
FOR THE CRUST:
16 Oreo cookies
4 tablespoons unsalted butter, melted
FOR THE FILLING:
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
DIRECTIONS:
Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.
Yield: 8 mini pies
http://www.mybakingaddiction.com
FOR THE CRUST:
16 Oreo cookies
4 tablespoons unsalted butter, melted
FOR THE FILLING:
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
DIRECTIONS:
Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.
Yield: 8 mini pies
http://www.mybakingaddiction.com
Dessert Empanadas
12 Servings
Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted, all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 tsp ground cinnamon
Directions:
Day Before: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap and refrigerate overnight or up to a week.
At Baking Time: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375 degrees F.
Roll chilled dough thin. Cut with a 3 or 4-inch round cookie cutter. Place small spoonful of jam in the center of each round and moisten the edges with water. Fold the round over and press the edges together. Bake on an ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.
12 Servings
Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted, all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 tsp ground cinnamon
Directions:
Day Before: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap and refrigerate overnight or up to a week.
At Baking Time: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375 degrees F.
Roll chilled dough thin. Cut with a 3 or 4-inch round cookie cutter. Place small spoonful of jam in the center of each round and moisten the edges with water. Fold the round over and press the edges together. Bake on an ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.
Cream Cheese Pie Crust
1/2 cup cream cheese
1 1/2 cups all-purpose flour
1/2 cup butter
Directions:
Soften cream cheese and butter and mix together incorporating flour a little at a time.
Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).
1/2 cup cream cheese
1 1/2 cups all-purpose flour
1/2 cup butter
Directions:
Soften cream cheese and butter and mix together incorporating flour a little at a time.
Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).
Butterfinger Pie
Ingredients:
Graham cracker crust
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
Directions:
Mix first three ingredients together.
Put it in pie crust.
Chill.
http://dessert.food.com/recipe/butterfinger-pie
Ingredients:
Graham cracker crust
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
Directions:
Mix first three ingredients together.
Put it in pie crust.
Chill.
http://dessert.food.com/recipe/butterfinger-pie
Buttermilk Pie
Preheat oven to 400 degrees F.
1/2 C. buttermilk
1 3/4 C. sugar
2 large eggs
3 T. flour
pinch of salt
1 stick butter or margarine melted
1 t. vanilla
nutmeg
Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with fresh nutmeg. Bake 15 minutes at 400 degrees. Reduce to 350 degrees and bake about 45 minutes longer.
Cool to allow the filling to set.
This pie is rich, you could use a little less sugar and add 1 T. more flour.
NOTE: This is the way the recipe is written. I have sometimes reduced the sugar by 2 T. and increased the flour.
http://thehiddenpantry.blogspot.com/2010/11/buttermilk-pie-my-oh-my.html
Preheat oven to 400 degrees F.
1/2 C. buttermilk
1 3/4 C. sugar
2 large eggs
3 T. flour
pinch of salt
1 stick butter or margarine melted
1 t. vanilla
nutmeg
Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with fresh nutmeg. Bake 15 minutes at 400 degrees. Reduce to 350 degrees and bake about 45 minutes longer.
Cool to allow the filling to set.
This pie is rich, you could use a little less sugar and add 1 T. more flour.
NOTE: This is the way the recipe is written. I have sometimes reduced the sugar by 2 T. and increased the flour.
http://thehiddenpantry.blogspot.com/2010/11/buttermilk-pie-my-oh-my.html
Chess Pie
Ingredients:
1/2 cup softened butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon yellow cornmeal
1/4 cup evaporated milk
2 teaspoons white vinegar
1 9-inch pie shell (unbaked)
Whipped cream if desired
Directions:
Preheat the oven to 400 degrees.
Mix together the butter, sugar, and vanilla. Mix in the eggs, one at a time, then stir in the cornmeal, milk, and vinegar.
Pour the mixture into the pie shell and bake 15 minutes.
Reduce oven temperature to 300 degrees. Bake 45 minutes.
Let the pie cool, but it is best when served at room temperature or just barely warm.
If desired, pie may be served under a mantle of whipped cream.
Ingredients:
1/2 cup softened butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon yellow cornmeal
1/4 cup evaporated milk
2 teaspoons white vinegar
1 9-inch pie shell (unbaked)
Whipped cream if desired
Directions:
Preheat the oven to 400 degrees.
Mix together the butter, sugar, and vanilla. Mix in the eggs, one at a time, then stir in the cornmeal, milk, and vinegar.
Pour the mixture into the pie shell and bake 15 minutes.
Reduce oven temperature to 300 degrees. Bake 45 minutes.
Let the pie cool, but it is best when served at room temperature or just barely warm.
If desired, pie may be served under a mantle of whipped cream.
Lemon Icebox Pie
Ingredients:
3 egg whites
dash cream of tartar
1 cup sugar
1/3 cup lemon juice
1 tablespoon grated lemon peel
1-1/2 cups whipping cream
1 baked & cooled 9-inch pie shell or Graham cracker crust
Directions:
Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add the lemon juice, then the peel. The mixture will deflate a bit as you do this: don't worry!
In a separate bowl, whip the cream. Fold it into the lemon mixture and spoon it into the prepared pie shell. Freeze at least 3 hours or up to 3 days.
Remove from freezer about an hour before serving. Slices should be cold but not frozen solid.
Ingredients:
3 egg whites
dash cream of tartar
1 cup sugar
1/3 cup lemon juice
1 tablespoon grated lemon peel
1-1/2 cups whipping cream
1 baked & cooled 9-inch pie shell or Graham cracker crust
Directions:
Whip egg whites with cream of tartar until frothy, slowly adding sugar until soft peaks form. Still whipping, slowly add the lemon juice, then the peel. The mixture will deflate a bit as you do this: don't worry!
In a separate bowl, whip the cream. Fold it into the lemon mixture and spoon it into the prepared pie shell. Freeze at least 3 hours or up to 3 days.
Remove from freezer about an hour before serving. Slices should be cold but not frozen solid.
Magic Crust Custard Pie
Ingredients:
1/4 c margarine
4 eggs
3/4 c white sugar
1 pinch salt
2 c milk
2 tsp vanilla extract
1/2 c purpose flour
Directions:
Put all ingredients into a blender. Blend for 30 seconds.
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.
Ingredients:
1/4 c margarine
4 eggs
3/4 c white sugar
1 pinch salt
2 c milk
2 tsp vanilla extract
1/2 c purpose flour
Directions:
Put all ingredients into a blender. Blend for 30 seconds.
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.
Key-Lime Pie
Graham Cracker Crust:
3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt
Filling:
4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:
1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners’ sugar
1/2 tsp. vanilla extract
Directions:
To make graham cracker crust:
Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling:
While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping:
Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Graham Cracker Crust:
3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt
Filling:
4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:
1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners’ sugar
1/2 tsp. vanilla extract
Directions:
To make graham cracker crust:
Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling:
While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping:
Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
Skinny Frozen Peanut Butter Pie
1/2 cup + 2 Tbsp creamy peanut butter
1/2 cup sugar (or Splenda)
1/4 cup milk
8 oz reduced fat cream cheese, softened (may also use fat free)
8 oz fat-free thawed whipped topping (I used Cool Whip Free)
1/4 cup chocolate syrup (I used Hershey’s Sugar-Free)
1 cup crushed Reese’s Pieces, divided
Oreo Cookie Crust
24 reduced fat Oreos1/4 cup (1/2 stick) light butter, melted (I used Land O Lakes Light)
First, make the oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect, though. Set in the freezer as you make the filling.
Prepare the pie filling in a large bowl by mixing the peanut butter, sugar, cream cheese, and milk. I used an electric mixer, but a wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.
Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This made the pie much easier to cut.
*Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc. Layer with caramel sauce, use a graham cracker crust, or use less or more sugar depending on your taste. This is a highly adaptable pie.
1/2 cup + 2 Tbsp creamy peanut butter
1/2 cup sugar (or Splenda)
1/4 cup milk
8 oz reduced fat cream cheese, softened (may also use fat free)
8 oz fat-free thawed whipped topping (I used Cool Whip Free)
1/4 cup chocolate syrup (I used Hershey’s Sugar-Free)
1 cup crushed Reese’s Pieces, divided
Oreo Cookie Crust
24 reduced fat Oreos1/4 cup (1/2 stick) light butter, melted (I used Land O Lakes Light)
First, make the oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect, though. Set in the freezer as you make the filling.
Prepare the pie filling in a large bowl by mixing the peanut butter, sugar, cream cheese, and milk. I used an electric mixer, but a wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.
Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This made the pie much easier to cut.
*Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc. Layer with caramel sauce, use a graham cracker crust, or use less or more sugar depending on your taste. This is a highly adaptable pie.
No Bake Peanut Butter Pie
Ingredients:
I used lowfat cream cheese and whipped topping and my pie was
delish.
1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
8oz. cream cheese
1c. peanut butter
½c. granulated sugar
1tsp. pure vanilla extract
8oz. frozen whipped topping, thawed
whipped cream,
chocolate syrup, and grated chocolate; optional garnishes
Directions:
With an electric mixer, beat cream cheese and sugar until smooth.
Blend in peanut butter and vanilla.
Fold in whipped topping. Spoon mixture into prepared pie crust.
Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate, keep refrigerated.
www.keyingredient.com/recipes/65773630/no-bake-peanut-butter-pie/
Ingredients:
I used lowfat cream cheese and whipped topping and my pie was
delish.
1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
8oz. cream cheese
1c. peanut butter
½c. granulated sugar
1tsp. pure vanilla extract
8oz. frozen whipped topping, thawed
whipped cream,
chocolate syrup, and grated chocolate; optional garnishes
Directions:
With an electric mixer, beat cream cheese and sugar until smooth.
Blend in peanut butter and vanilla.
Fold in whipped topping. Spoon mixture into prepared pie crust.
Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate, keep refrigerated.
www.keyingredient.com/recipes/65773630/no-bake-peanut-butter-pie/
Peanut Butter Fudge Pie
1 cup peanut butter
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
hot fudge 8 ounces thawed
whipped topping
1 large graham cracker crust
1/4 cup chocolate chips
Directions:
Mix cream cheese until fluffy.
Blend in peanut butter and powdered sugar, mix well.
Slowly add milk
Fold in 2-4 ounces of the whipped topping.
Set aside
Spread fudge onto bottom and sides of prepared crust.
Put mixture into crust.
Freeze a few hours until just set.
Spread remaining whipped topping over pie.
Sprinkle with chocolate chips.
Replace lid and freeze.
Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Read more at: http://www.food.com/recipe/peanut-butter-fudge-pie-317990?oc=linkback
1 cup peanut butter
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
hot fudge 8 ounces thawed
whipped topping
1 large graham cracker crust
1/4 cup chocolate chips
Directions:
Mix cream cheese until fluffy.
Blend in peanut butter and powdered sugar, mix well.
Slowly add milk
Fold in 2-4 ounces of the whipped topping.
Set aside
Spread fudge onto bottom and sides of prepared crust.
Put mixture into crust.
Freeze a few hours until just set.
Spread remaining whipped topping over pie.
Sprinkle with chocolate chips.
Replace lid and freeze.
Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Read more at: http://www.food.com/recipe/peanut-butter-fudge-pie-317990?oc=linkback
Chocolate Chess Pie
Ingredients:
Chocolate Gram Crust
10-11 sheets graham crackers (I prefer the "original", not the honey.)
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1 tablespoon dark cocoa powder
Filling:
1 stick unsalted butter
1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa)
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions:
For the crust: Pulse the graham crackers in a food processor until finely ground. Add the sugar and cocoa powder. Give it another pulse. Add the butter and combine until mixed. Press into a pie plate with the back of a spoon.
Chill for 20 minutes. Bake in a preheated 325 degree F. oven for 15-20 minutes. Cool for 20 minutes.
For the filling: Melt the butter and chocolate together. Pour into a bowl and whisk together the sugar, eggs, vanilla and salt. When the crust has cooled for 20 minutes, poor the filling into the crust and bake in a 325 degrees F. oven for about 40 minutes, until the top is set.
Top with whip cream or a dusting of powdered sugar. (optional)
http://www.crunchyrock.com
Ingredients:
Chocolate Gram Crust
10-11 sheets graham crackers (I prefer the "original", not the honey.)
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1 tablespoon dark cocoa powder
Filling:
1 stick unsalted butter
1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa)
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions:
For the crust: Pulse the graham crackers in a food processor until finely ground. Add the sugar and cocoa powder. Give it another pulse. Add the butter and combine until mixed. Press into a pie plate with the back of a spoon.
Chill for 20 minutes. Bake in a preheated 325 degree F. oven for 15-20 minutes. Cool for 20 minutes.
For the filling: Melt the butter and chocolate together. Pour into a bowl and whisk together the sugar, eggs, vanilla and salt. When the crust has cooled for 20 minutes, poor the filling into the crust and bake in a 325 degrees F. oven for about 40 minutes, until the top is set.
Top with whip cream or a dusting of powdered sugar. (optional)
http://www.crunchyrock.com
Nutter Butter Frozen Peanut Butter Pie
Ingredients:
Crust:
24 Nutter Butter sandwich cookies
5 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8 ounce) container Cool Whip, thawed, divided
Directions:
To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.
Mix cookie crumbs with butter.
Press into bottom and sides of a 9 inch pie plate.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
Gently stir in 1 1/2 cups whipped topping.
Spoon into crust.
Freeze 4 hours or overnight until firm.
Let stand 1/2 hour or until pie can be cut.
Garnish with remaining whipped topping and additional cookies if desired
Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
*Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.
http://www.food.com/recipe/nutter-butter-frozen-peanut-butter-pie-46645
Ingredients:
Crust:
24 Nutter Butter sandwich cookies
5 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8 ounce) container Cool Whip, thawed, divided
Directions:
To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.
Mix cookie crumbs with butter.
Press into bottom and sides of a 9 inch pie plate.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
Gently stir in 1 1/2 cups whipped topping.
Spoon into crust.
Freeze 4 hours or overnight until firm.
Let stand 1/2 hour or until pie can be cut.
Garnish with remaining whipped topping and additional cookies if desired
Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
*Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.
http://www.food.com/recipe/nutter-butter-frozen-peanut-butter-pie-46645