LEMON MERINGUE PIE & CRUST RECIPE

LEMON MERINGUE PIE





Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutritional Information

Amount Per Serving Calories: 298 | Total Fat: 10.3g | Cholesterol: 110mg

Love watching the lovely Lorraine making the lemon meringue pie! They used the same steps/recipe.



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EASY PIE CRUST


Ingredients

1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Directions

Preheat oven to 400 degrees F (200 degrees C).
Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutritional Information

Amount Per Serving Calories: 215 | Total Fat: 14.3g | Cholesterol: < 1mg

APPLE PEACH CRUMBLE PIE

1 can apple pie filling
1 can peaches
1/2 box yellow cake mix
2-3 tbs melted butter

Pour apples and peaches into a greased baking dish. Slowly mix in butter with cake mix until it resembles crumbles the size of peas. Too much butter will result in a cake like texture you want a crumble texture so mix slowly. Bake at 365' till golden brown.

CUSTARD PIE

GRANDMA OPLE APPLE PIE

http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/Detail.aspx


Ingredients

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
Nutritional Information

Amount Per Serving Calories: 512 | Total Fat: 26.7g | Cholesterol: 31mg Powered by E

LEMON MERINGUE PIE

http://allrecipes.com/Recipe/grandmas-lemon-meringue-pie/Detail.aspx



Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutritional Information

Amount Per Serving Calories: 298 | Total Fat: 10.3g | Cholesterol: 110mg

STRAWBERRY CREAM PIE

Eagle brand condensed milk
1/2 already whipped heavy cream
2 tbs lemon juice
fresh sliced strawberries
pie crust

mix and pour over pie crust. pour cherry pie filling or any fruit filling of your choosing.

* used fresh strawberries instead of filling
chill & serve

CREAM CHEESE LIME PIE

CREAM CHEESE LIME PIE

Ingredients
2 package (8 ounces) fat free cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lime juice
1-1/2 teaspoons vanilla extract
1 graham cracker crust (9 inches)
1 carton (8 ounces) frozen whipped topping, thawed
Lime slices and fresh mint, optional

Directions
In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired. Yield: 8 servings.



*I love cheesecake frozen and one of my brothers and my favorite pies is "Edwards Key Lime Pie". Which is a lime cheese cake with graham cracker crust. I put mine directly into the freezer for overnight. The next day the creamy cheesecake filling has frozen into a dense icecreamy cheesecake consistency. Instead of buying an already prepared graham cracker crust I found a cheesecake box mix on sale that had a graham cracker crust mix in it. It was cheaper to just buy that and not use the cheesecake mix with the box. (save it for later for other desserts of course)

SNICKERS PIE

SNICKERS PIE

5- fun size snickers candy bars (chopped in blender)

1- Package 8 Oz. Creme cheese (Softened)

1- 16Oz. Cool Whip
...
1 1/2 Cups confectioners sugar

1-2 Tsp. Vanilla extract

1/2 Cup Peanut butter

2 Graham Cracker Pie Crusts

Hersey Chocolate syurp

Whip creme cheese and confectioners sugar with mixer until smooth.
Add cool Whip, Vanilla, Peanut Butter and Chopped candy.
Combine well with spoon or spatula. Pour into crusts
Refrigerate several hours,Garnish with Chocolate syurp if desired before serving.

Optional toppings: Crushed Peanuts,Caramel ice creme topping,More chopped Snickers bars. This can also be frozen.

*I made one pie with Oreo premade crust and it was so much better.
I got this recipe off the Racing Chef's fb. He had asked for dessert recipes and someone had left this. Snickers being one of my fave candy bars I had to make it. We had one that evening and the 2nd I put in the freezer and pulled it out a couple weeks later when I needed a dessert. Great idea to make two.

O'CHARLEY'S CARAMEL PIE

O'CHARLEY'S CARAMEL PIE

I never even heard of this pie till I read that Kenny Chesney's favorite dessert was from a restaurant called O'Charley's in Tennessee. I thought boiling cans of condensed milk was crazy and that it would explode everywhere but it has always turned out perfect. Very rich so serve small pieces. ;)


Original version:

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
1 (12 ounce) container frozen whipped topping, thawed

In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.

My version:

2 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared oreo cookie crust
1 (12 ounce) container frozen whipped topping, thawed

In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.