America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)
SPECIAL DIETARY
We have added some special categories that might help with some dietary restrictions such as gluten free or no sugar added. This chapter includes some of those recipes.
Creamy Pineapple Pistachio Pie
Citrus Summer Breeze
Bodacious Sweetie Pie with Strawberries and Bananas
Jammin’ Banana Cream Pie
Just Splenda’d Raspberry Ripple Pie
Nessy’s Nesselrode Pie
Pina Colada Splenda Cream Pie
Splenda Caramel Apple Pie
Gluten Free Three Cheese Pumpkin Pie
Splenda Peanut Butter Caramel Pie
Splendalious French Vanilla Raspberry Pie
Strawberries and Champagne
Berry Key Lime Pie
CREAMY PINEAPPLE PISTACHIO PIE
Carol Socier, Bay City, MI
2011 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place No Sugar Added
CRUST
1½ cups all-purpose flour
1 cup butter, softened
1 cup finely chopped pistachios
FILLING ONE
8 ounces cream cheese, softened
1 teaspoon pineapple extract
1½ cups Cool Whip Free whipped topping
1 cup pineapple tidbits, well drained
2 cups miniature marshmallows
FILLING TWO
1 box Jell-O Sugar Free instant pistachio pudding mix
8-ounce can no-sugar-added crushed pineapple
1 cup vanilla low-fat yogurt
1 cup Cool Whip Free whipped topping
GARNISH
Cool Whip Free, sugar free chocolate syrup, and chopped pistachios
For the Crust: Preheat oven to 400°F. In large bowl, beat flour and butter with electric mixer on low speed for 1 minute. Continue beating on high speed until creamy. Stir in chopped pistachios. Press mixture evenly onto bottom and sides of 9-inch pie dish. Bake 12 to 15 minutes or until edges are golden brown. Cool completely before filling.
For Filling One: With beater, whisk cream cheese and extract until smooth. Fold in Cool Whip, blending well. Add pineapple tidbits and marshmallows. Spoon into cooled pie shell. Cool in refrigerator until set.
For Filling Two: Stir together pudding mix, pineapple, and yogurt in large bowl until well blended. Gently fold in whipped topping. Spoon over first layer.
Garnish with more whipped topping. Drizzle with chocolate syrup and sprinkle with chopped pistachios. Refrigerate for at least 1 hour before cutting.
Creamy Pineapple Pistachio Pie
CITRUS SUMMER BREEZE
Liza Ludwig, Curlew, IA
2010 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Splenda
CRUST
1 cup flour
½ cup sugar free lemon cookie crumbs
1 tablespoon Splenda
½ teaspoon salt
2 tablespoons milk
½ cup lard
FILLING
¼ cup lemon juice
¼ cup lime juice
¼ cup grapefruit juice
1½ cups water
3 pinches of salt (one for each of the citrus layers)
12 ounces cream cheese, room temperature
6 tablespoons Splenda
9 tablespoons cornstarch
TOPPING
1½ cups whipping cream
1 tablespoon Splenda
1 teaspoon lemon zest
1 teaspoon lime zest
For the Crust: Preheat oven to 375°F. Combine all ingredients with pastry cutter. Roll out and place in 9-inch pie dish. Chill until needed. Bake for 10 to 15 minutes until done. Set aside to cool.
For the Filling: Combine the salt, ½ cup water, lemon juice, 2 tablespoons Splenda, and 3 tablespoons cornstarch in a medium saucepan. Bring to a low boil, allowing mixture to thicken. Let cool. Repeat Step 1 for the lime juice and grapefruit juice layers.
Whip cream cheese and divide into thirds. Gently fold into each citrus filling. Pipe into the pie shell one layer at a time. Refrigerate for 2 hours minimum.
For the Topping: Combine Splenda with the whipped cream. Whip until stiff peaks form. Gently dollop the whipped cream on top of your pie just before serving. Garnish with the lemon and lime zest.
BODACIOUS SWEETIE PIE WITH STRAWBERRIES AND BANANAS
Karen Hall, Elm Creek, NE
2008 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Splenda
CRUST
2 cups crushed sugar free chocolate filled cookie crumbs
⅓ cup butter, melted
BOTTOM STRAWBERRY LAYER
8-ounce package Philadelphia cream cheese, softened
2 packets Splenda flavors for coffee, French vanilla flavor
⅓ cup Splenda granular
2 tablespoons Smucker’s strawberry sugar free preserves
4 ounces sugar free Cool Whip
3 tablespoons chopped nut topping
STRAWBERRY BANANA LAYER
2 bananas, thinly sliced
1½ cups fresh strawberries, cut into ¼ to ½ inch pieces
½ cup Smucker’s sugar free strawberry preserves
TOP CREAM CHEESE LAYER
8-ounce package Philadelphia cream cheese, softened
2 packets Splenda flavors for coffee, French vanilla flavor
⅓ cup Splenda granular
4 ounces sugar free Cool Whip
TOPPING AND GARNISH
8-ounce container sugar free Cool Whip
2 tablespoons sugar free Smucker’s chocolate fudge topping
2 tablespoons nut topping
Fresh strawberries or sugar free chocolate covered strawberries
For the Crust: Toss together crumbs and butter in medium bowl until well blended. Press into bottom and up sides of 10-inch deep dish pie pan. Chill.
For the Bottom Strawberry Layer: In a large mixing bowl, beat Philadelphia cream cheese, Splenda coffee flavor, Splenda granular, and Smucker’s preserves until smooth. Fold in Cool Whip; beat until smooth. Spoon mixture into bottom of chocolate crust; smooth. Sprinkle nut topping over layer.
For the Strawberry Banana Layer: Layer bananas over nut topping. In a medium bowl, combine strawberries and Smucker’s preserves. Spoon over bananas and smooth this layer.
For the Top Cream Cheese Layer: In a large mixing bowl, beat Philadelphia cream cheese, Splenda coffee flavor, and Splenda granular until smooth. Fold in Cool Whip; beat until smooth. Spoon mixture over strawberry layer; smooth top.
For Topping and Garnish: Pipe Cool Whip on top of pie as desired. Drizzle pie top with Smucker’s sugar free fudge topping and sprinkle with nuts. Garnish with strawberries. Chill pie.
Bodacious Sweetie Pie with Strawberries and Banana
JAMMIN’ BANANA CREAM PIE
Phyllis Szymanek, Toledo, OH
2007 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Splenda
CRUST
1⅓ cups flour
½ teaspoon salt
½ cup Crisco
3 tablespoons cold water
FILLING
¾ cup Smucker’s sugar free blackberry Jam
3 bananas
3 tablespoons cornstarch
½ teaspoon salt
3 egg yolks, lightly beaten
1½ teaspoons vanilla
⅔ cup Splenda
1 tablespoon flour
3 cups 2 percent milk
1 tablespoon butter
GARNISH
Cool Whip
Blackberries, optional
For the Crust: Preheat oven to 425°F. Mix flour and salt in mixing bowl. Add Crisco. With pastry cutter, cut into pea-size pieces. Add water, one tablespoon at a time, until dough forms into a ball. Roll out on floured surface one inch larger than 9-inch pie pan. Place into pie plate and flute edges. Prick bottom and sides of pie crust. Bake for 12 to 15 minutes. Remove from oven and cool on wire rack.
For the Filling: In a saucepan, combine Splenda, cornstarch, flour, and salt. Gradually stir in milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Gradually stir one cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Set aside to cool, stirring often. When cooled, spoon jam into prepared pie crust. Slice bananas and layer over jam. Add cooled filling. Chill for at least 3 hours.
Garnish with Cool Whip and blackberries.
JUST SPLENDA’D RASPBERRY RIPPLE PIE
Marles Riessland, Riverdale, NE
2006 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Splenda
CRUST
1 cup pastry flour
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 cup plus 1 tablespoon butter-flavored Crisco shortening, chilled
⅓ cup water (ice cold)
1 tablespoon vinegar
1 egg, beaten
CREAM CHEESE FILLING
8-ounce package cream cheese
½ cup Splenda No Calorie, granular
½ teaspoon vanilla
⅓ cup reserved pineapple juice from pineapple layer
RASPBERRY FILLING
⅓ cup Splenda No Calorie, granular
1 tablespoon cornstarch
1 cup frozen raspberries, thawed
2 tablespoons raspberry juice
¼ teaspoon almond extract
¼ teaspoon red food coloring
PINEAPPLE FILLING
20-ounce can crushed pineapple (juice packed), divided, reserve ⅓ cup juice
4 egg yolks, slightly beaten
1 tablespoon water
⅓ cup cornstarch, firmly packed
1⅓ cups white chocolate chips
¼ teaspoon salt
2 cups milk
2 tablespoons butter
1 teaspoon vanilla
CRÈME FRAÎCHE TOPPING
1 cup cold whipping cream
2 tablespoons Splenda No Calorie, granular
⅓ cup sour cream
GARNISH (OPTIONAL)
Fresh raspberries and/or mint leaves
For the Crust: Preheat oven to 425°F. In large bowl, combine the flours, salt, and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three disks. Wrap in plastic wrap and chill in refrigerator. Use one disk for this recipe. Roll out one disk of pie dough to fit a 9-inch pie pan. Adjust crust into pan, flute edge and prick bottom. Bake 15 to 20 minutes or until golden brown. Cool completely before filling.
For the Cream Cheese Filling: Beat together cream cheese and Splenda until smooth.
Add vanilla and the ⅓ cup of pineapple juice. Mix well. Spread filling over bottom of cool baked pie shell.
For the Raspberry Filling: In small bowl, combine the Splenda and cornstarch. In small saucepan, mix together the raspberries and juice. Stir in the Splenda-cornstarch mixture. Cook over medium heat 3 to 4 minutes or until thickened. Remove from heat and stir in the almond extract and red food coloring. Cool. When mixture has cooled, spread over cream cheese layer.
For the Pineapple Filling: Drain pineapple (reserve ⅓ cup for cream cheese filling). Combine the egg yolks and water in small bowl; stir in cornstarch. Set aside. Combine white chocolate, salt, milk, and pineapple in saucepan. Cook and stir on medium heat until mixture almost boils. Reduce heat to low. Slowly stir in egg yolk mixture; cook, and stir until thickened. Add butter and vanilla. Remove from heat; cover surface with plastic wrap. Refrigerate 30 minutes or longer, stirring once or twice. When mixture has cooled, spread over raspberry mixture.
For the Topping: In a medium-size mixing bowl, beat the cream on high speed until frothy. Add the Splenda and beat until thickened. Fold in sour cream. Cover and refrigerate. Spoon topping onto pie before serving.
Garnish as desired with fresh raspberries and/or mint leaves. Refrigerate.
NESSY’S NESSELRODE PIE
John Michael Lerma, St. Paul, MN
2006 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Splenda
CRUST
1¼ cups chocolate wafer or cookie crumbs
1 tablespoon Splenda No Calorie, granular
5 tablespoons unsalted butter, melted
FILLING
1 tablespoon good quality rum extract
¼ cup candied fruit, chopped
2 teaspoons unflavored gelatin
2 cups milk, divided
½ cup Splenda No Calorie, granular, divided
½ teaspoon salt
3 eggs, separated
1 cup heavy whipping cream
GARNISH
Chocolate curls or shavings for decorating
For the Crust: Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray and set aside. Add chocolate wafers or cookies to food processor or crush with mortar and pestle. Pulse until wafers or cookies are broken down. Add Splenda. Mix well. Pour butter over crumb mixture and process until mixture begins to hold together. Spread crumb mixture in pie plate and press into bottom and up the sides. Bake for 10 to 12 minutes. Cool and place in refrigerator for 10 minutes before filling.
For the Filling: In a small bowl, combine the rum extract and candied fruit. Set aside. Sprinkle gelatin in a small bowl and pour ½ cup of the milk over it. Let stand 5 minutes to soften. In a heavy bottom saucepan over low heat, combine ¼ cup of the Splenda, the remaining milk, and salt. Stir in the gelatin mixture. Cook, stirring constantly, until the gelatin dissolves. Whisk in the egg yolks and cook, stirring, until thick enough to coat the spoon. Do not boil. Pour the mixture over the candied fruit and rum extract. Set in a bowl of ice water to cool.
Whisk or beat the cream until soft peaks form. Set aside. With an electric mixer, beat the egg whites until they hold soft peaks. Add the remaining Splenda and beat just enough to blend. Fold in a large dollop of the egg whites into the cooled gelatin mixture. Pour gelatin mixture into the remaining egg whites and carefully fold together. Fold in the whipped cream. Pour filling into the chilled pie shell and chill for at least 2 hours or until firm.
Garnish with chocolate curls or shavings.
PINA COLADA SPLENDA CREAM PIE
Carol Socier, Bay City, MI
2008 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Splenda
CRUST
1½ cups all-purpose flour
¼ cup crushed vanilla wafers
1 teaspoon Splenda sweetener
⅔ cup Crisco shortening
5 to 6 tablespoons ice water
FILLING
20-ounce can pineapple tidbits, well drained
4 tablespoons flour, divided
4 tablespoons butter, softened
1 cup Splenda
¼ teaspoon salt
3 large eggs
¾ cup cream of coconut
2 teaspoons rum flavoring
1 cup whipping cream, whipped
2 tablespoons Splenda
GARNISH
Pineapple chunks
Maraschino cherries
For the Crust: In a mixing bowl, combine flour, crushed wafers, and Splenda. Cut in shortening until pea-size pieces form. Sprinkle one tablespoon ice water at a time over mixture. Gently toss with fork until all is moistened. Form dough into ball. On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle. Transfer into pie plate. Trim and flute edges. Set aside while preparing filling.
For the Filling: Preheat oven to 325°F. Toss drained pineapple in 2 tablespoons flour. Set aside. In a large bowl, beat butter, Splenda, and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream of coconut and rum flavoring. Stir in remaining 2 tablespoons flour, just until blended. Fold in flour-coated pineapple. Put filling into crust. Bake 50 to 55 minutes. Cool completely. Whip cream, add Splenda. Top pie with whipped cream and garnish with chunks of pineapple and maraschino cherries. Keep refrigerated.
Pina Colada Splenda Cream Pie
SPLENDA CARAMEL APPLE PIE
Patti Sharrard, Ruby, MI
2009 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Splenda
CRUST
1¼ cups all-purpose flour
4 to 5 tablespoons ice cold water
⅓ cup Crisco shortening
Pinch of salt and Splenda
FILLING
7 to 8 Michigan Ida Red apples, sliced
1 cup Splenda
2 teaspoons cinnamon
½ cup flour
TOPPING
1 cup Splenda brown sugar
½ cup flour
½ cup oatmeal
1 stick butter, softened
GARNISH
½ cup Marzetti’s caramel sauce
½ cup chopped pecans
For the Crust: Stir together flour and shortening. Add pinch of salt and Splenda. Work until crumbly. Add water and work together with pastry blender until dough forms. Roll out dough and place in 9-inch pie pan.
For the Filling: Mix all ingredients together and put in pie shell.
For the Topping: Preheat oven to 350°F. Mix all ingredients together until crumbly. Cover apples with topping, sealing to edge of crust. Bake for one hour and 15 minutes.
For the Garnish: Remove pie from oven and drizzle caramel over top of pie. Sprinkle chopped pecans over top of pie.
GLUTEN FREE THREE CHEESE PUMPKIN PIE
Cordella LaRoe, Orlando, FL
2012 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Gluten Free
CRUST
1½ cups gluten free gingersnaps (about 26), finely ground
4 tablespoons butter, melted
2 tablespoons sugar
FILLING
8-ounce package cream cheese
8-ounce package Nuefchâtel cheese
1 cup cottage cheese, blended until smooth
15-ounce can pumpkin
1 cup sugar
1½ teaspoons pumpkin pie spice
1 teaspoon vanilla
4 eggs
For the Crust: Preheat oven to 350°F. Mix together gingersnap crumbs, sugar, and melted butter. Press into bottom and sides of pie pan. Chill until ready to use.
For the Filling: Beat cheeses together until smooth. Add pumpkin, sugar, spice, and vanilla. Mix well. Add eggs and mix until blended. Pour into prepared pie crust. Bake for 1 hour to 1 hour and 20 minutes until center is almost set. Refrigerate 4 hours or overnight. Serve with whipped cream. Sprinkle with a dusting of pumpkin pie spice for garnish.
Gluten Free 3 Cheese Pumpkin Pie
SPLENDA PEANUT BUTTER CARAMEL PIE
Laura Francese, Gerry, NY
2010 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Splenda
CRUST
15 reduced fat Nutter butter cookies, crushed
3 tablespoons sugar free caramel syrup, melted
1½ cups quick oats
2 tablespoons flour
1 stick light butter, melted
Pinch of salt
2 tablespoons roasted unsalted peanuts, crushed
CARAMEL FILLING LAYER
⅓ cup sugar free caramel syrup
4 ounces low-fat cream cheese
8 ounces fat-free whip topping
¼ cup Splenda
CENTER LAYER AND TOPPING
¼ cup light cream
1 cup semisweet chocolate chips
½ cup chopped roasted unsalted peanuts
1 cup crust crumbles (from 1 cup crust baked on cookie sheet)
PEANUT BUTTER FILLING
1 cup reduced fat creamy peanut butter
8 ounces package low fat cream cheese
½ cup Splenda
½ cup reduced sugar vanilla frosting
1 teaspoon vanilla
12 ounces fat free whipped topping
GARNISH
Caramel topping
Chocolate shavings
For the Crust: Preheat oven to 350°F. Combine all crust ingredients. Press into a large stone pie plate, reserving 1 cup of crust mixture to bake separately on a cookie sheet. Bake both stone pie plate and cookie sheet mixture 8 to 10 minutes, watching closely not to over bake. Crust should be slightly golden brown. Remove and cool completely.
For the Caramel Filling Layer: Cream together syrup and cream cheese until smooth. Add Splenda until completely combined. Fold in whipped topping. Refrigerate for at least 20 minutes. Pour into cooled crust.
For Center Layer and Topping: Heat cream slowly over double boiler and add chocolate until smooth. Add chopped peanuts. Drizzle half of this mixture over the caramel layer. Sprinkle ½ cup of crust crumbles over chocolate drizzle.
For the Peanut Butter Filling: Mix cream cheese and peanut butter until smooth. Add Splenda, vanilla frosting, and vanilla. Fold in whipped topping and refrigerate for at least 20 minutes. Spoon on top of the center layer and crumbles. Top with remaining half of center layer mixture and remaining crumbles. Refrigerate.
For the Garnish: Top with chocolate shavings and caramel topping. Refrigerate for at least 30 minutes before serving.
SPLENDALIOUS FRENCH VANILLA RASPBERRY PIE
Alberta Dunbar, San Diego, CA
2010 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Splenda
CRUST
2 cups sugar free shortbread cookie crumbs
6 tablespoons butter, melted
LAYER ONE
16 ounces cream cheese, divided and softened to room temperature
¾ cup milk
½ cup heavy whipping cream
3.4-ounce package sugar free vanilla instant pudding mix
½ cup Splenda
½ teaspoon vanilla extract
1½ cups heavy whipping cream, whipped and divided
LAYER TWO
⅓ cup raspberry jam
3 tablespoons raspberry dry dip mix
0.35-ounce package Whip It
½ teaspoon raspberry extract
2 to 3 drops red food coloring
TOPPING
2 cups heavy whipping cream
1 teaspoon Splenda
¾ teaspoon vanilla extract
Large rosette tip
Pastry bag
GARNISH (OPTIONAL)
Fresh raspberries
Sprig of fresh mint
For the Crust: Mix all ingredients in a medium bowl with a fork until well combined. Press on bottom and sides of a 9-inch deep pie plate. Place in freezer.
For Layer One: In a large mixing bowl, beat cream cheese, milk, and ½ cup heavy whipping cream on high with an electric mixer. Add pudding mix and Splenda, mix well. Divide cream cheese mixture into two medium bowls. Set one bowl aside for use in second layer. In one of the bowls, add vanilla and ¾ cup of the whipped cream. Carefully spread in prepared pie crust. Place pie in freezer while preparing next layer.
For Layer Two: In the remaining cream cheese mixture, blend with a wooden spoon all the ingredients for the second layer. Carefully fold in remaining whipped cream. Remove pie from freezer and gently spoon mixture over first layer. Smooth top of pie and chill until set, about 45 minutes to an hour.
For Topping: Place all ingredients in a mixing bowl and beat with an electric mixer until stiff. Reserve ⅓ of topping for piping around edge. Spread remaining topping over pie and smooth top. Pipe a border around the outer edge of the pie. Place fresh raspberries, if available, in center of pie and place a sprig of fresh mint in the center to garnish.
STRAWBERRIES AND CHAMPAGNE
John Sunvold, Winter Park, FL
2012 American Pie Council Crisco National Pie Championships
Amateur 3rd Place Gluten Free
CRUST
16 Mi-Del Royal Vanilla Gluten Free Cookies
3 tablespoons butter
CHOCOLATE LAYER
2 tablespoons butter
2 tablespoons corn syrup
2 tablespoons milk
⅓ cup gluten free chocolate chips (semisweet)
1 cup gluten free powdered sugar
1 to 2 ounces strawberry Pop Rocks
FILLING
4 ounces cream cheese
⅓ cup gluten free powdered sugar
4 ounces gluten free whipped topping
STRAWBERRY TOPPING
Fresh strawberries, enough to cover pie
16-ounce package frozen strawberries in syrup, reserving 1 cup juice
1 to 2 tablespoons cornstarch
GARNISH
Chopped nuts (pecans, walnuts, almonds, or nut toppings)
Favorite gluten free whipped topping
Chocolate covered strawberries
For the Crust: Preheat oven to 375°F. Place whole cookies in food processor and pulse until cookies resemble wet sand. Melt butter and pour over cookie crumbs and mix until butter is evenly distributed. Press crumbs evenly into pie pan. Bake crust for 10 minutes. Let cool.
For the Chocolate Layer: Mix butter, corn syrup, and milk in a saucepan. Heat over medium heat until boiling. Stir constantly. Add chocolate chips and stir until melted. Once fully combined, slowly add powdered sugar. Mix completely, then set aside to cool. Place in an air tight container and place in the refrigerator. Once chilled, place on wax paper and roll it out into a ⅓-inch layer. Quickly place pop rocks on this fudge mixture and gently press them into the fudge. Fold up the fudge and gently squeeze the fudge back into an airtight bag. Spread into chilled pie crust and cover quickly with cream cheese filling.
For the Filling: Beat cream cheese and powdered sugar until smooth. Fold in the Cool Whip. Spread onto cooled chocolate layer and chill in refrigerator.
For the Topping: Strawberries may be sliced, whole, or a combination of both. A pie with sliced strawberries should be served immediately. Once cut, pat strawberries dry and allow to air dry. Drain the syrup from a 16-ounce frozen strawberries (in syrup) package. Let drain until you have 1 cup of syrup. Mix 1 to 2 tablespoons of cornstarch into syrup and bring to a boil. Heat until thick. Let cool and chill. After pie crust has chilled, dip strawberries into glaze and place on pie until the top is filled with strawberries. Use glaze to fill in spaces between strawberries.
Strawberry and Champagne Pie
Garnish pie as desired.
BERRY KEY LIME PIE
Jeanne Ely, Mulberry, FL
2012 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Gluten Free Category
CRUST
4 egg whites
½ teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon vanilla bean paste
1 cup white sugar
FILLING
16-ounce package cream cheese, softened
1 can sweetened condensed milk
⅔ cup key lime juice
TOPPING
1 cup sugar
2 tablespoons cornstarch
8-ounce can 7UP
1 teaspoon lemon juice
3-ounce box strawberry Jell-O
1 pint strawberries
GARNISH
¾ cup heavy whipping cream
¼ cup confectioners’ sugar
¼ teaspoon vanilla bean paste
For the Crust: Preheat oven to 300°F. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla and slowly beat in sugar until very stiff and glossy. Spread the mixture into a 9-inch pie plate to form a shell. Bake for 50 minutes. Turn off the oven and leave the meringue in the oven for 1 more hour. Cool.
For the Lime Filling: Whip the cream cheese until light and fluffy, whip in the sweetened condensed milk, whip in the key lime juice, and whip some more. Hint: the more you whip this, the better it is. Spoon into cooled pie shell. Cool in refrigerator until set.
For the Topping: Combine sugar, cornstarch, and 7UP in a small sauce pan. Heat, stirring constantly, until mixture becomes clear and thickens. Stir in strawberry Jell-O and lemon juice. Cool. Clean strawberries and slice in half. Dip in the strawberry Jell-O mixture and place on top of the set chocolate filling until the filling is covered. Cool.
For the Garnish: Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around just inside the crust. Keep cold in the refrigerator until ready to serve.
Berry Key Lime Pie