America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)

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CITRUS

Sour Cream Lemon Pie

Afternoon Delight Pie

Berry Good Lemon Pie

Celebration Key Lime Pie

Key Lime Mousse Dream Pie

Kumquat Tropical Delight Pie

Lemon Lover’s Favorite Chess Pie

Sittin’ on the Sandbar Key Lime Pie

Luscious Lemon Lime Ribbon Pie

Space Coast Citrus Pie

Orange Meringue

Sonoma Valley Sundowner Pie

Twisted Citrus Blackberry Pie

Key Lime Pie

Mile High Key Lime Pie

On The Beach Key Lime Chocolate Heaven

Clem ’n Mellow Pie

SOUR CREAM LEMON PIE

Adriel Hong, Chandler, AZ
2004 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Citrus

CRUST

3 cups all-purpose flour

1 teaspoon salt

2½ tablespoons sugar

1 cup Crisco all-vegetable shortening

1 egg

1 teaspoon vinegar

4 tablespoons water

FILLING

1 cup sugar

3½ tablespoons cornstarch

1 tablespoon grated lemon peel

½ cup fresh lemon juice

3 egg yolks, slightly beaten

1 cup milk

¼ cup butter

1 cup sour cream

TOPPING

Fresh whipped cream, sweetened

Lemon rind twists for garnish

For the Crust: Preheat oven to 450°F. In a large bowl, combine flour, salt, and sugar. Mix well. Cut in shortening until mixture resembles coarse meal. In a small bowl, combine egg, vinegar, and 4 tablespoons water. Whisk together and gradually add to flour mixture, stirring with a fork. Mix until ingredients are well incorporated. Add one more tablespoon of water if necessary. Form into a ball with hands. Recipe makes enough dough for 2 crusts. Cut ball in half and freeze one half for future use.

If dough seems too soft, place in refrigerator for 5 to 10 minutes. Otherwise, roll out on a lightly floured surface to the size of a 9-inch pie pan. Place crust in pie pan. Trim crust to ½ inch beyond edge of pie plate. Fold under and crimp edge as desired. Prick bottom and sides of crust several times to prevent bubbling, and line with a double layer of aluminum foil. Bake for 8 minutes. Remove foil and bake for 5 to 6 minutes longer or until golden brown. Cool on a wire rack.

For the Filling: In a medium-sized heavy saucepan, combine sugar, cornstarch, lemon peel, lemon juice, egg yolks, and milk. Cook over medium heat until mixture is thick. Stir in butter and cool mixture to room temperature.

After filling has cooled, stir in sour cream and pour into pie shell. Chill for at least 4 hours.

Before serving, top pie with sweetened whipped cream and lemon rind twists.

AFTERNOON DELIGHT PIE

John Sunvold, Winter Springs, FL
2009 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Citrus

CRUST

1¼ cups Keebler Sandies (or any shortbread cookie)

¼ cup sugar

LIME LAYER

14-ounce can sweetened condensed milk

1 egg

½ cup lime juice

Few drops of green food coloring (optional)

SYLT HALLON & BLÅBÄR LAYER

¾ cup Sylt Hallon & Blåbär—can be purchased in the food marketplace at Ikea stores (substitute ¼ cup blueberry preserves and ¾ cup raspberry preserves if unavailable).

LEMON LAYER

14-ounce can sweetened condensed milk

1 egg

½ cup lemon juice

Few drops yellow food coloring (optional)

TOPPING

1 cup heavy cream

3 ounces cream cheese, softened

3 ounces white chocolate, melted

GARNISH

Fresh raspberries

Grated lemon or lime peel

For the Crust: Preheat oven to 375°F. Mix ingredients together and press mixture into a 9-inch pie pan. Bake for 8 to 10 minutes or until brown. Allow to cool to room temperature.

For Lime Layer: Mix all ingredients and pour mixture into cooled crust.

For Sylt Hallon & Blåbär Layer: Gently drop ¾ to 1 cup of Sylt Hallon and Blåbär on top of the unbaked lime mixture. Work to cover the lime mixture completely.

For Lemon Layer: Preheat oven to 375°F. Mix all ingredients together and pour the lemon mixture on top of the Sylt Hallon & Blåbär layer. Spread lemon mixture to cover completely and reach edge of crust. Bake pie for 18 minutes, remove from oven, and cool. Chill.

For the Topping: Combine cream cheese and white chocolate. Beat the cream until stiff peaks appear. Fold cream cheese mixture into the whipped cream. Top the pie.

Garnish with fresh raspberries and grated lemon or lime peel.

Chill for 2 hours before serving.

BERRY GOOD LEMON PIE

John Sunvold, Winter Springs, FL
2011 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Citrus

CRUST

25 vanilla sandwich cookies (Vanilla Oreos)

4 to 5 tablespoons butter

FILLING ONE

2 (14-ounce) cans sweetened condensed milk

1 cup lemon juice

2 eggs and one egg yolk (beaten together)

FILLING TWO

1 cup Smucker’s Orchard’s Finest triple berry preserves

TOPPING

2 cups heavy cream

5-ounce white chocolate bar (broken into small pieces)

Fresh berries in season and lemon zest for garnish

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 for 8 minutes. Let cool completely to room temperature.

For Filling One: Preheat oven to 375°F. Empty sweetened condensed milk in a medium mixing bowl and blend in 1 cup of the lemon juice. Add the eggs to the mix and blend thoroughly. Pour into crust and bake for 15 to 20 minutes. Remove from oven and cool on a cooling rack. Chill.

For Filling Two: Cover chilled pie with preserves.

For the Topping: Bring one cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours.

In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Pipe on top of pie. Top with fresh berries, in season. Garnish as desired. Add lemon zest for color (optional).

Berry Good Lemon Pie

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CELEBRATION KEY LIME PIE

Beth Campbell, Belleville, WI
2002 American Pie Council National Pie Championships
Amateur Division 3rd Place Citrus

CRUST

1 cup flour

½ teaspoon salt

½ cup shortening

¼ cup water

FILLING

8-ounce package cream cheese, softened

14-ounce can sweetened condensed milk

1 teaspoon vanilla

½ teaspoon grated lime rind

⅓ cup freshly squeezed lime juice

TOPPING

1 quart fresh strawberries

1 pint whipped cream

2 tablespoons strawberry Kool Aid

4 tablespoons powdered sugar

½ teaspoon grated lime rind

For the Crust: Preheat oven to 475°F. Put flour and salt in mixing bowl. With a pastry blender, cut shortening into flour and salt until pea-size pieces form. Then add ¼ cup water. Form dough into a ball. Roll out crust on a floured board and place in a 9-inch pie pan. Flute the edges. Bake for 8 to10 minutes or until golden brown. Cool.

For the Filling: Blend cream cheese until smooth. Add sweetened condensed milk, vanilla, and lime rind. Blend thoroughly. Add lime juice and mix until blended. Pour into cooled shell.

For the Topping: Remove stems from strawberries and place berries pointing up with flat side down, covering entire pie. Beat cream with powdered sugar and Kool Aid. Mound whipped cream mixture over berries. Sprinkle grated lime rind over whipped cream mixture. Chill before serving.

KEY LIME MOUSSE DREAM PIE

Emily Lewis, Mt. Dora, FL
2003 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Citrus

CRUST

8 graham crackers (full sheets), crushed

½ stick butter, softened

FILLING

2¼ teaspoon Knox Gelatine (not whole package)

¼ cup water

⅓ cup plus 1 tablespoon key lime juice

1 teaspoon zest from key limes (use Persian lime for zest if using bottled juice)

1 cup sugar

4 egg yolks

1 egg

1 stick butter, cut up

¾ cup heavy whipping cream, whipped to soft peaks

For the Crust: Preheat oven to 275°F. Mix together crumbs and butter. Press into 9-inch pie pan and up sides, forming crust. Bake 1 hour. Cool on wire rack.

For the Filling: In the top of a double boiler, sprinkle the gelatin over cold water. Stir and allow to sit for 2 minutes. Set pan over hot water on medium heat and stir until gelatin dissolves; do not boil. Remove from heat.

Prepare a large bowl of ice, large enough to fit a smaller metal bowl that you will strain hot lime mixture into. Set aside. In a large heavy bottomed saucepan, combine key lime juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture until it begins to thicken. Add gelatin mixture. Continue whisking a few more minutes. Do not let boil. Strain into prepared bowl. Stir to cool. Fold in the whipped cream and zest and pour mixture into cooled crust. Refrigerate for at least 3 hours. Decorate top with ½ slices of key limes and more whipped cream before serving, if desired. Keep refrigerated until just before serving.

KUMQUAT TROPICAL DELIGHT PIE

Phyllis Szymanek, Toledo, OH
2011 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Citrus

CRUST

1⅓ cups finely crushed vanilla wafers

2 tablespoons sugar

½ teaspoon vanilla

⅓ cup butter, melted

FILLING

14-ounce can condensed milk

12 ounces Cool Whip (8 ounces for filling, 4 ounces for garnish)

½ cup lemon juice

1 teaspoon vanilla

½ cup pureed kumquats (cut in half and remove seeds)

½ cup crushed pineapple (well drained)

1 cup flaked coconut, toasted

GARNISH

Red and yellow food coloring

Remaining coconut

Remaining Cool Whip

½ teaspoon vanilla

⅓ cup well-drained crushed pineapple

1 small can mandarin oranges (drained and pat dried)

1 kumquat

For the Crust: Preheat oven to 350°F. Mix all ingredients in bowl until blended. Pour into 9-inch pie dish sprayed with butter-flavored non-stick spray. Press into bottom and sides of dish. Bake for 8 to 12 minutes or until lightly browned. Let cool.

For the Filling: Beat together condensed milk and Cool Whip. Add lemon juice and vanilla. Mix well. Add kumquats and pineapples. Mix. Fold in ⅔ cup coconut. Pour into cooled pie crust. Chill 5 to 6 hours or overnight.

For the Garnish: Add 2 drops of red and 2 drops yellow food coloring to remaining Cool Whip. Mix in ½ teaspoon vanilla and ⅓ cup drained pineapple. Spoon Cool Whip into 1-quart storage bag, cut one corner, and squeeze around edge of pie. Sprinkle with remaining ⅓ cup coconut. Arrange mandarin oranges around center of pie. Place one kumquat in center of pie.

Kumquat Tropical Delight Pie

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LEMON LOVER’S FAVORITE CHESS PIE

Emily Lewis, Mt. Dora, FL
2002 American Pie Council National Pie Championships
Amateur Division 1st Place Citrus

CRUST

⅔ cup Crisco shortening

4 tablespoons butter

3 tablespoons ice water

1 teaspoon salt

2 cups all-purpose flour

FILLING

2 cups sugar

1 tablespoon flour

1 tablespoon cornmeal

4 eggs

¼ cup butter, melted

¼ cup milk

2½ teaspoon grated lemon peel

¼ cup fresh squeezed lemon juice

Powdered sugar for garnish

For the Crust: In a tall, narrow bowl, combine flour, salt, and shortening. Using two knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain. Sprinkle water over flour mixture as you toss with a fork. Turn only about 8 to 10 times. Do not over mix. Use more water if dry crumbs remain. Pour out of bowl onto plastic wrap. Divide into 2 parts. Create two 5-inch disks and flatten. Refrigerate. At this point, save one disk for another use in a freezer bag. It can be stored in the freezer for weeks. After about 15 minutes in the refrigerator, remove remaining disk. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover disk with another piece of wrap or parchment. Roll out from the center until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly, and drape crust over rolling pin. Center over 9-inch pie plate and place crust gently. Smooth into pan. Remove wrap. Trim edge to about ½ inch around outside of pan. Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.

For the Filling: Preheat oven to 350°F. Combine sugar, flour, and cornmeal in a large mixer bowl. Toss with a fork to mix. Add eggs, butter, milk, lemon peel, and juice. Blend with mixer until smooth and blended. Pour into pie shell. If using a disposable aluminum pan (8¾ inches), put on a cookie sheet to assure even baking and for easier handling. Bake until top is slightly golden and center test comes out clean, approximately 40 to 45 minutes.

Sprinkle with powdered sugar on top of cooled pie to decorate.

SITTIN’ ON THE SANDBAR KEY LIME PIE

Amy Freeze, Avon Park, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division Best of Show and 1st Place Citrus

CRUST

2 cups crushed vanilla wafers

2 tablespoons granulated sugar

5 tablespoons melted butter

FILLING

8 ounces Philadelphia cream cheese, softened

2 whole eggs

2 egg yolks

1 (15-ounce) can Eagle Brand condensed milk

¾ cup Coco Lopez (Cream of Coconut)

¾ cup key lime juice

TOPPING

1 cup heavy whipping cream

1 cup powdered sugar

GARNISH

Lime slices and white chocolate seashells

For the Crust: In a bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press into a 9-inch deep dish pie plate. Bake at 350°F for 10 minutes. Allow to cool to the touch before filling.

For the Filling: In a medium bowl, beat cream cheese until smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and Coco Lopez and beat well. Pour into crust. Bake at 325°F for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.

For the Topping: In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.

For the Garnish: To make white chocolate seashells: Melt white chocolate almond bark or white chocolate pieces in microwave. Pour into seashell molds. Chill until set.

Sittin’ On the Sandbar Key Lime Pie

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LUSCIOUS LEMON LIME RIBON PIE

Karen Hall, Elm Creek, NE
2005 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Citrus

CRUST

2 cups all-purpose flour

½ teaspoon salt

¾ cup butter-flavored Crisco shortening

5 to 7 tablespoons cold water

LIME FILLING

1¼ cups sugar

3 tablespoons cornstarch

1 cup milk

3 egg yolks, beaten

⅓ cup key lime juice

2 tablespoons butter

¾ cup sour cream

LEMON FILLING

½ cup sugar

2 tablespoons cornstarch

¾ cup water

3 egg yolks, beaten

¼ cup lemon juice

1 tablespoon butter

GARNISH

Whipped topping, as desired

For the Crust: Preheat oven to 375°F. Mix flour and salt in a bowl. With pastry blender, cut in Crisco shortening until mixture resembles peasized chunks. Sprinkle cold water over mixture one tablespoon at a time, tossing with fork until dough will form a ball. Divide dough into two equal parts; press between hands to form two 5-inch disks. Wrap each disk in plastic wrap. Refrigerate until needed. Only one of the disks will be used for this pie.

When ready, roll out dough to fit a 9-inch pie pan. Place crust in pan. Bake until golden brown, about 10 minutes. Cover edges of crust with foil to prevent excessive browning.

For the Lime Filling: Combine sugar, cornstarch, milk, beaten egg yolks, and key lime juice in a saucepan and cook over medium heat until thick. Stir in butter, then whip in sour cream until well blended. Set aside.

For the Lemon Filling: Combine sugar, cornstarch, water, beaten egg yolks, and lemon juice in a saucepan and cook over medium heat until thick. Stir in butter. Set aside.

Spread ½ of the lime filling into the baked 9-inch pie crust, spread all the lemon filling over this layer, and top with remaining lime mixture. Refrigerate pie. When cool, top with whipped topping as desired.

SPACE COAST CITRUS PIE

Evette Rahman, Orlando, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Citrus

CRUST

1½ cups ground graham cracker crumbs

¼ cup sugar

½ cup unsalted butter, melted

FILLING

2 (14-ounce) cans sweetened condensed milk

½ cup orange flavored powdered drink mix

⅔ cup sour cream

½ cup Persian lime juice

TOPPING

1 cup heavy cream

3 tablespoons powdered sugar

¼ teaspoon vanilla extract

Fresh raspberries

For the Crust: Preheat oven to 350°F. Mix together crust ingredients and press into bottom and sides of deep dish pie plate. Bake for 8 minutes. Cool.

For the Filling: Beat filling ingredients together and pour into pie shell. Bake for 10 minutes. Cool completely in refrigerator.

For the Topping: Beat together topping ingredients until firm peaks form. Garnish pie with the whipped cream and raspberries.

Space Coast Citrus Pie

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ORANGE MERINGUE

Phyllis Bartholomew, Columbus, NE
2002 American Pie Council National Pie Championships
Amateur Division 2nd Place Citrus

CRUST

2 cups flour

1 cup cake flour

1 cup shortening

2 tablespoons Super-Rich butter powder

1 egg

1 tablespoon vinegar

½ teaspoon salt

⅓ cup ice water

FILLING

¾ cup sugar

3 tablespoons flour

3 tablespoons cornstarch

2 cups reconstituted orange juice (made from orange juice concentrate)

3 egg yolks

2 tablespoons butter

1 teaspoon grated orange peel (optional)

1 teaspoon pure orange oil flavoring

NEVER FAIL MERINGUE

1 tablespoon cornstarch

½ cup water

3 egg whites

⅛ teaspoon salt

¾ teaspoon cream of tartar

6 tablespoons extra-fine sugar

For the Crust: Mix the flours, shortening, and butter powder together. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Beat egg, vinegar, salt, and ice water together and add to the flours. Mix lightly. Form into a disk and wrap in plastic. Chill for several hours or overnight.

Preheat oven to 350°F. Roll out between 2 sheets of plastic wrap. Place in pie dish. Bake for 20 minutes until golden brown.

For the Filling: Combine the sugar, flour, and cornstarch in a heavy saucepan. Add the orange juice and stir. Bring to a boil and cook for about 1 minute. Add a small amount of this to the beaten egg yolks. Stir quickly until well blended. Return the egg mixture to the sugar mixture remaining in the saucepan. Return to the heat and continue cooking for 2 more minutes. Remove from the heat and add the butter, grated peel, and flavoring. Pour through a fine strainer into a pre-baked pie shell.

For the Meringue: Cook the cornstarch and the water in a saucepan until it forms a clear, thick paste. Set aside to cool. Beat the egg whites until frothy, then add the cream of tartar and salt. Continue to beat on high until it forms soft peaks and then add the cornstarch mixture. Add the sugar, one tablespoon at a time. Beat until it forms stiff peaks. Do not over beat. Add the meringue to the top of the pie filling, making sure that the meringue touches the crust so it won’t shrink while baking. Swirl the top into soft swirls and peaks. Bake in a 350°F oven for 12 to 15 minutes, or until golden brown.

SONOMA VALLEY SUNDOWNER PIE

John Sunvold, Winter Springs, FL
2010 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Citrus

CRUST

26 vanilla sandwich cookies (Famous Amos or vanilla Oreos)

5 tablespoons butter

FILLING

2 (14-ounce) cans sweetened condensed milk

1⅓ cups Meyer lemon juice

3 egg yolks and 1 whole egg (beaten together)

TOPPING ONE

1 cup boysenberry preserves

TOPPING TWO

2½ cups heavy cream

6 ounces white chocolate (broken into small pieces)

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. Mix until butter is evenly distributed. Press crumbs evenly into pie pan. Bake for 10 minutes. Let cool.

For the Filling: Pour sweetened condensed milk into a medium mixing bowl and blend in 1 cup of the lemon juice. Add the eggs to the mixture and blend thoroughly. Pour into crust and bake for 20 minutes. Remove from oven and cool on a cooling rack. Chill.

For Topping One: Cover chilled pie with boysenberry preserves.

For Topping Two: In a saucepan, bring one cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours.

In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours.

Garnish pie with the cream and chocolate mixture before serving.

TWISTED CITRUS BLACKBERRY PIE

Michele Stuart, Norwalk, CT
2010 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Citrus

CRUST

1 cup finely chopped graham cracker pieces

1 tablespoon sugar

6 tablespoons unsalted butter, melted.

BLACKBERRY GLACÉ

1 cup mashed blackberries

1 cup sugar

3 tablespoons cornstarch

½ cup water

FILLING

2 tablespoons warm water

1 teaspoon gelatin

14-ounce can sweetened condensed milk, refrigerated for 30 minutes

1 cup heavy cream

¾ cup fresh lime juice

¾ cup fresh lemon juice

1½ tablespoons lime zest

1½ tablespoons lemon zest

GARNISH

Whipped cream

Lemon and lime zest

Blackberries

For the Crust: Preheat oven to 350°F. Combine all ingredients until moist. Spread evenly in pie dish making sure there are no gaps. Bake until golden brown, about 5 minutes. Cool pie shell before using.

For the Glacé: Combine all ingredients in a medium size saucepan over high heat. Stir glaze continuously until it thickens, about 8 minutes. Strain the glacé to eliminate any seeds if desired. Let glaze cool and thicken in refrigerator for at least 6 hours before using.

For the Filling: Place gelatin and warm water in a saucepan and let soften for about 5 minutes. Place on low heat for about 30 seconds to dissolve gelatin. In a mixing bowl, combine heavy cream, condensed milk, lemon juice, lime juice, lemon zest, and lime zest on high speed until filling thickens. Add the gelatin to the cream mixture. Continue to mix on high speed until the filling is thick and creamy.

Spread the blackberry glacé evenly on the bottom of the graham cracker pie shell. Pour the pie filling over the blackberry glacé. Spread evenly. Refrigerate pie overnight before serving.

Garnish with whipped cream, lemon and lime zest, and blackberries as desired.

Twisted Citrus Blackberry Pie

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KEY LIME PIE

Risa Wight, Celebration, FL
2004 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Celebration

CRUST

1 package graham crackers, crushed

¼ cup sugar

⅓ cup melted butter

FILLING

½ cup key lime juice (either 12 key limes juiced with seeds and pulp removed or Nellie & Joe’s key lime juice)

8 ounces Cool Whip

1 can sweetened condensed milk

For the Crust: Preheat oven to 375°F. Combine all ingredients and press into pie plate. Bake for 6 minutes; cool before filling.

For the Filling: Combine all ingredients and pour into cooled pie crust. Freeze at least 2 hours. Top with more Cool Whip if desired. Take out of freezer 10 minutes before serving.

MILE HIGH KEY LIME PIE

Nikki Penley, Tipton, IN
2013 American Pie Council Crisco National Pie Championships
Amateur Division, 2nd Place Citrus

CRUST

2½ cups crushed graham crackers

5 tablespoons butter, melted

FILLING

9 ounces cream cheese, softened

1 can sweetened condensed milk

½ cup key lime juice

1¼ cup sour cream

For the Crust: Preheat oven to 375°F. Mix together graham crackers and butter and press into a 9-inch pie pan. Bake for 15 to 20 minutes. Cool.

For the Filling: Mix cream cheese and sweetened condensed milk until smooth. Add key lime juice and sour cream. Pour into cooled pie crust, let set, and refrigerate pie.

Garnish with whipped cream.

Mile High Key Lime Pie

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ON THE BEACH KEY LIME CHOCOLATE HEAVEN

Francine Bryson, Pickens, SC
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Citrus

CRUST

1 package Oreo cookies, finely ground

¼ cup sugar

⅓ cup butter, melted

FILLING

1 cup whipping cream

11 ounces white chocolate chips

1 tablespoon sour cream

1 teaspoon lime zest

⅓ cup lime juice

TOPPING

1 cup bittersweet chocolate, chopped

3 tablespoons heavy cream

For the Crust: Mix ingredients together in a 9-inch pie plate until evenly combined. Press evenly onto the bottom and up the sides of the pie plate. Refrigerate for 30 minutes before filling.

For the Filling: Melt together cream and chocolate chips in a small saucepan, setting over low heat. Remove from heat, stir in sour cream, lime zest, and juice. Pour into prepared pie crust. Let chill 30 minutes.

For the Topping: Melt bittersweet chocolate and heavy cream, stir till smooth. Pour over pie crust and refrigerate for 2 hours or overnight if possible. Top as desired

On the Beach Key Lime Chocolate Heaven

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CLEM ’N MELLOW PIE

Caroline Imig, Oconto, WI
2013 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention, Citrus

CRUST

1 premade, prebaked crust

FILLING

1 teaspoon clementine zest

2 large eggs

4 large egg yolks

1 cup clementine juice

2 tablespoon and 1 teaspoon lemon juice

2 teaspoon cornstarch

1 cup granulated sugar

½ cup cold butter

TOPPING

½ cup milk

8 ounces marshmallows

4 ounces Cool Whip

½ cup whipping cream (whipped)

1 can mandarin oranges

Clementine pieces for decoration

For the Filling: In small saucepan, whisk clementine juice, lemon juice, cornstarch, and sugar over medium heat until warm. Slowly add beaten eggs, whisking constantly. Add butter, 1 tablespoon at a time. Add zest and continue whisking until mixture is thick and translucent 10 to 12 minutes more. Pour into baked crust, set aside to cool.

For the Topping: Heat the milk and add the marshmallows and melt. Cool and fold in Cool Whip, whipped cream, and drained mandarin oranges. Spread over clementine curd layer. Decorate with whipped cream and extra clementines. Refrigerate until serving.

Clem ’n Mellow Pie