Ingredients
prepared pie shell
3 Tbl softened butter
1 ¼ cup sugar
4 eggs, separated
3 Tbl flour
1 ¼ cup milk
zest of two lemons
¼ cup lemon juice
dash of salt
Directions
Cream together the butter and sugar. Beat in egg yolks, flour, salt, milk, lemon juice and zest. Beat egg whites until stiff but not dry. Fold into milk mixture. Pour into cooked pie shell. Bake at 375 for 15 minutes, then reduce heat to 300 degrees and continue baking for 45 minutes.
Ingredients
1 cup sugar
¼ tsp. cream of tartar
4 eggs, separated (both yolks and whites are used)
Sift the first two ingredients together. Beat the egg whites until stiff but not dry. Gradually add sugar mixture, beating until thoroughly blended. Use this meringue to line the bottom and sides of a well-greased 9” or 10” pie pan. Bake in a slow oven (275 degrees) for one hour. Cool.
Filling:
½ cup sugar
3 Tbl lemon juice
1 Tbl lemon zest
pinch of salt
1 pint or ½ pint cream (Nana wasn’t sure which)
Beat the egg yolks slightly, then stir in sugar, lemon juice, zest and salt. Cook in top of double broiler over boiling water until mixture is very thick (eight to 10 minutes). Cool. Whip cream and add half to lemon/egg mixture and use this to fill the pie shell. Cover with remaining whipped cream. Let stand 24 hours in refrigerator before serving.
Peter served this beautiful pie at Thanksgiving in 2003. The fluffy chiffon was a nice change from the traditional pumpkin and pecan pies. Whipped cream is still compulsory.
Ingredients
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs
3 ½ Tbl unsalted butter, melted
Filling
¼ cup water
1 ½ tsp unflavored gelatin
4 large eggs, separated
2/3 cup sugar
1/3 cup fresh lemon juice
1 tsp grated lemon peel
½ cup chilled whipping cream
Topping
½ cup sugar
1/3 cup water
2 cups fresh or frozen whole cranberries (about 8 ounces)
½ cup currant jelly
Directions
Crust
Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
Filling
Place ¼ cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.
Topping
Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)
Ingredients
Crust:
6 oz semisweet chocolate chips (@ 1 cup)
5 Tbl butter
2 ½ cups crisp rice cereal
¼ cup mini semisweet chocolate chips
Filling:
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
¾ cup creamy peanut butter
2 tsp real vanilla extract
1 cup heavy cream
Topping:
3 oz milk chocolate
2 Tbl heavy cream
milk chocolate for curls to garnish
Directions
Crust:
Melt 6 oz chips and butter in double boiler on low heat. Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated. Set aside to cool until lukewarm and stir in mini chips. Press into bottom and sides of a buttered 9″ pie plate. Chill for 30 minutes.
Filling:
In a large bowl with an electric mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour filling into chilled crust.
Topping:
In a double boiler, melt the milk chocolate over hot, not simmering, water. Add heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm (at least 2 hours, overnight is best). Garnish with milk chocolate curls. (Use a vegetable peeler on a bar of chocolate to make curls – white and milk chocolate together might look & taste good.).
From Southern Living, February 2006. Makes two pies.
Ingredients
2 refrigerated pie crusts
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 large egg
Lemon Chess Pie Filling (below)
Directions
Fit each pie crust into a 9-inch pieplate. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden brown. Cool crusts completely on wire racks. Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread cream cheese mixture evenly over both crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts. Bake at 350 degrees for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish if desired.
Lemon Chess Pie Filling:
2 cups sugar
4 large eggs
¼ cup butter, melted
¼ cup milk
1 Tbl lemon zest
¼ cup fresh lemon juice
1 Tbl all-purpose flour
1 Tbl cornmeal
¼ tsp salt
Whisk together all ingredients. Use filling immediately.
This is a simply wonderful pie and is very rich. The recipe was given to Doris by the wife of one of Scott’s friends about 15 years ago.
Make (please do not buy) a graham cracker crust for an 8-inch pie pan. Bake for about 8 to 10 minutes at 350 until toasty. Let cool thoroughly before putting in the chocolate mixture.
Melt one large Hershey Bar (with or without almonds) with ¼ cup milk and 8 large marshmallows over water or in a double boiler until oozy. Stir to mix well. When it has cooled to room temperature, combine it with a ½ pint of heavy cream whipped to fairly stiff peaks. Fold the 2 mixtures together and pour into pie crust. Cool or chill before serving.
Ingredients
2/3 cup granulated sugar
2 Tbl flour
1 tsp cinnamon
¼ tsp each: cloves, nutmeg, salt
6 cups coarsely diced, peeled tart apples
1 unbaked 10-inch pie shell
¾ cup flour
½ cup firmly-packed brown sugar
6 Tbl butter
1/3 cup chopped nuts
Directions
Combine 2/3 cup sugar, two Tbl flour, the spices and salt. Toss together with diced apples until well mixed. Spoon into pie shell. Bake in preheated 400-degree oven for 25 minutes. Meanwhile, blend ¾ cup flour with the brown sugar until well blended. Cut in butter until mixture looks like coarse meal. Stir in nuts. Take pie from oven and sprinkle with sugar-butter mixture. Return to oven and continue baking 30 to 35 minutes, or until browned and apples are tender.
Ingredients
4 cups unsifted flour
1 Tbl sugar
1 tsp salt
1 ¾ cup Crisco
1 Tbl vinegar – white or cider
1 large egg
Directions
Mix first three ingredients in a bowl with a fork. Add shortening and mix until crumbly. In a small bowl, beat with fork ½ cup water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into five portions and with hands shape into flat round patty ready for rolling. Wrap each in plastic and chill for at least 30 minutes or put in freezer for future use.
Ingredients
For the Crust
Basic Filling
For Chocolate Layer
For Rum-Flavored Layer
Topping
Instructions
For the Crust
Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.
For the Pie
Soak the gelatin in the cold water. Scald the milk; add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half.
To one half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.
Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding half of sugar slowly, Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over-might. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients (serves 8)
For the Crust
For the Filling
Instructions
Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9×1 inch. Place pan on cookie sheet.
In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
a little of each 