Cream & Custard Pies - Pies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Pies

Cream & Custard Pies


WITH SILKY SMOOTH CONSISTENCIES AND CLOUD-LIKE TEXTURES, THESE DESSERTS ARE A BAKER’S DREAM COME TRUE! WHETHER YOU LIKE MERINGUE, CUSTARD OR CREAM, THE PIES HERE WILL SATISFY ANY CRAVING. KEEP FORKS HANDY, BECAUSE THESE TIMELESS TREATS WILL GO FAST.

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Chocolate Cream Cheese Pie

Nothing could be better than a cool and creamy finish to a meal. Since the pudding needs time to set, I usually make this first before starting the rest of a dinner.

—RHONDA HOGAN EUGENE, OR



PREP: 25 MIN. + CHILLING ✵ MAKES:  6 SERVINGS


1 package (3 ounces) cream cheese, softened

2 tablespoons sugar

1 3/4 cups milk, divided

2 cups whipped topping, divided

1 graham cracker crust (9 inches)

1 package (3.9 ounces) instant chocolate pudding mix

Miniature semisweet chocolate chips, optional

1. In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust.

2. In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set.

3. Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

“We bring this pie to every family gathering and it’s always well received. Everyone loves it!”

—MADAMBABETTE FROM TASTEOFHOME.COM

Pina Colada Macadamia Pies

I first made this dessert for my husband, who enjoys all things Hawaiian—especially pina coladas and macadamia nuts. Refreshing, light and different, these personalized tarts are a taste of the tropics.

—JONI HILTON ROCKLIN, CA



PREP: 25 MIN. ✵ BAKE: 10 MIN. + CHILLING ✵ MAKES: 5 MINI PIES


35 vanilla wafers

1/2 cup macadamia nuts, toasted

1/2 cup flaked coconut

1/4 cup butter, melted

FILLING

2 teaspoons unflavored gelatin

2 tablespoons cold water

1/2 cup unsweetened pineapple juice

1 can (15 ounces) cream of coconut

3/4 cup (6 ounces) pina colada yogurt

TOPPING

3/4 cup heavy whipping cream

2 tablespoons confectioners’ sugar

1/3 cup macadamia nuts, toasted

Fresh pineapple wedges

1. Place wafers and macadamia nuts in a food processor. Cover and pulse until fine crumbs form. Add coconut and butter; cover and pulse until blended. Press onto the bottom and up the sides of five greased 5-in. pie pans. Refrigerate for 30 minutes.

2. Transfer pie pans to a baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.

3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add pineapple juice. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

4. In a large bowl, stir the cream of coconut until blended. Stir in yogurt. Add the gelatin mixture and pour into crusts. Refrigerate for 8 hours or overnight.

5. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Spread over filling. Sprinkle with nuts and garnish with pineapple.

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Banana Chocolate Cream Pie

English toffee bits add a buttery crunch to this cool and creamy layered pie. The little monkeys in your family will love it!

—PAT YAEGER NAPLES, FL



PREP: 15 MIN. ✵ BAKE: 15 MIN. + CHILLING ✵ MAKES: 4 SERVINGS


1 sheet refrigerated pie pastry

3/4 cup plus 2 tablespoons 2% milk

1/3 cup instant chocolate pudding mix

1/4 cup English toffee bits or almond brickle chips

1 small ripe banana, sliced

3/4 cup whipped topping

1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle the toffee bits over crust; layer with banana and pudding. Spread with the whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator.

NOTE We do not recommend substituting sugar-free pudding mix in this recipe.

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Contest-Winning Raspberry Cream Pie

Either fresh-picked or frozen raspberries are perfect for this recipe, which means you can make it year-round. But no matter when you eat it, this chilled fruit pie is a tribute to summer.

—JULIE PRICE NASHVILLE, TN



PREP: 30 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 1/2 cups crushed vanilla wafers (about 45 wafers)

1/3 cup chopped pecans

1/4 cup butter, melted

FILLING

1 package (8 ounces) cream cheese, softened

2/3 cup confectioners’ sugar

2 tablespoons orange liqueur

1 teaspoon vanilla extract

1 cup heavy whipping cream, whipped

TOPPING

1 cup sugar

3 tablespoons cornstarch

3 tablespoons water

2 1/2 cups fresh or frozen raspberries, divided

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2. In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

3. In a small saucepan, combine sugar and cornstarch; stir in water and 1 1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

4. Spread topping over filling. Garnish with remaining berries.

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Old-Fashioned Banana Cream Pie

I love this fluffy no-bake pie. It’s full of old-fashioned flavor, with only a fraction of the work. Because it uses instant pudding, it’s ready in just minutes.

—PERLENE HOEKEMA LYNDEN, WA



START TO FINISH: 10 MIN. ✵ MAKES:  8 SERVINGS


1 cup cold 2% milk

1/2 teaspoon vanilla extract

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (12 ounces) frozen whipped topping, thawed, divided

1 graham cracker crust (9 inches)

2 medium firm bananas, sliced

Additional banana slices, optional

1. In a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping.

2. Pour 1 1/3 cups of pudding mixture into the pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving.

TOP TIP

The Skinny on Skinning a Pie

To prevent a “skin” from forming on cream pies and puddings, place a piece of plastic wrap on the surface immediately after pouring the mixture into dishes or a pie shell.

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5 INGREDIENTS

Root Beer Float Pie

Give this fun and easy dessert a try. It’s the kind of recipe your kids will look back on and always remember. It’s so smooth and yummy, and the only appliance you need to make it is the refrigerator.

—CINDY REAMS PHILIPSBURG, PA



PREP: 15 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

3/4 cup cold diet root beer

1/2 cup fat-free milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 graham cracker crust (9 inches)

Maraschino cherries, optional

1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.

2. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.

3. Dollop the reserved whipped topping over each serving; top with a maraschino cherry if desired.

Sour Cream-Lemon Pie

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe. Now it’s my husband’s favorite.

—MARTHA SORENSEN FALLON, NV



PREP: 20 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

1 cup sugar

3 tablespoons plus 1 1/2 teaspoons cornstarch

1 cup milk

1/2 cup lemon juice

3 large egg yolks, lightly beaten

1/4 cup butter, cubed

1 tablespoon grated lemon peel

1 cup (8 ounces) sour cream

1 cup heavy whipping cream, whipped

1. Preheat the oven to 450°. On a lightly floured surface, roll the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes or until bottom is lightly browned. Remove the foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

3. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.

5. Stir in sour cream. Add the filling to crust. Top with whipped cream. Store in the refrigerator.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Chocolate-Hazelnut Cream Pie

We’ve all seen peanut butter pies, so why not try a Nutella pie? This luscious dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana-Hazelnut Cream Pie.

—ANNA SMITH NORTH SALT LAKE, UT



PREP: 20 MIN. ✵ BAKE: 15 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


16 Oreo cookies

1/4 cup butter, melted

1 package (8 ounces) cream cheese, softened

3/4 cup Nutella

1/2 cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

TOPPING

1/4 cup heavy whipping cream

1 tablespoon light corn syrup

2 teaspoons butter

1/8 teaspoon salt

2 ounces semisweet chocolate, finely chopped

2 tablespoons chopped hazelnuts, toasted

1. Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press the mixture onto bottom and up the sides of a greased 9-in. pie plate. Bake for 15 minutes. Cool completely on a wire rack.

2. Beat the cream cheese, Nutella, confectioners’ sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate for 30 minutes.

3. For the topping, in a small saucepan, bring the cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate. Let stand for 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate for 1 hour.

Texas Lemon Chess Pie

Slice into Southern comfort and go back to a simpler time with this classic, feel-good pie. We consider it a must-have menu item for our family gatherings all year long.

—CHRISTIAN_ROSE TASTE OF HOME ONLINE COMMUNITY



PREP: 30 MIN. ✵ BAKE: 35 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 sheet refrigerated pie pastry

3 large eggs, separated

1/2 cup butter, softened

1 1/2 cups sugar

3 tablespoons grated lemon peel

1 tablespoon cornmeal

1 teaspoon vanilla extract

1/4 cup evaporated milk

1/4 cup lemon juice

Whipped cream, optional

1. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights.

2. Bake at 400° on a lower oven rack for 8 minutes. Remove foil and weights; bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°.

3. In a small bowl, beat the egg whites until soft peaks form. Set aside.

4. In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon peel, cornmeal and vanilla. Stir in the milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning.

5. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Contest-Winning German Chocolate Cream Pie

I’ve won quite a few awards in recipe contests over the years, and I was truly delighted when this luscious pie sent me to the Great American Pie Show finals in Branson, Missouri.

—MARIE RIZZIO INTERLOCHEN, MI



PREP: 20 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

4 ounces German sweet chocolate, chopped

1/4 cup butter, cubed

1 can (12 ounces) evaporated milk

1 1/2 cups sugar

3 tablespoons cornstarch

Dash salt

2 large eggs

1 teaspoon vanilla extract

1 1/3 cups flaked coconut

1/2 cup chopped pecans

TOPPING

2 cups heavy whipping cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Additional flaked coconut and chopped pecans

1. Line a 9-in. pie plate with pastry; trim and flute edges.

2. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.

3. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.

4. For the topping, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

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Dar’s Coconut Cream Pie

When I make this pie, my family goes wild! We never have any leftovers. Make your own pie crust to add a little extra homemade touch.

—DARLENE BARTOS SHOREVIEW, MN



PREP: 1 HOUR + CHILLING ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 10 SERVINGS


Pastry for single-crust pie (9 inches)

4 large egg yolks

2 cups coconut milk

1 1/2 cups half-and-half cream

1 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

2 teaspoons vanilla extract

1 1/2 cups flaked coconut, toasted, divided

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate for 30 minutes. Preheat oven to 425°.

2. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.

3. In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook for 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.

4. Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.

5. In a large bowl, beat the whipping cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.

PASTRY FOR SINGLE-CRUST PIE (9 INCHES) Combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

5 INGREDIENTS

Fluffy Lemon-Lime Pie

You just can’t go wrong with this refreshing treat. Simply mix together three ingredients, put the combination into a prepared crust and pop it into the refrigerator.

—MRS. C.G. ROWLAND CHATTANOOGA, TN



PREP: 15 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


1 envelope (.13 ounce) unsweetened lemon-lime soft drink mix

1 can (14 ounces) sweetened condensed milk

1 carton (8 ounces) frozen whipped topping, thawed

1 graham cracker crust (9 inches)

In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

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Fluffy Strawberry Meringue Pie

The combination of cool, creamy berry filling and a delightfully different meringue crust guarantees you’ll hear “pass the pie, please” all around the table.

—ROXANNA SHOFFSTALL LAKEVIEW, OH



PREP: 25 MIN. ✵ BAKE: 25 MIN. + CHILLING ✵ MAKES: 8-10 SERVINGS


3 large egg whites

1/4 teaspoon cream of tartar

1 cup sugar

1/2 cup crushed saltines (about 12 crackers)

1/2 cup chopped pecans

1 teaspoon vanilla extract

2 pints fresh strawberries, divided

4 cups miniature marshmallows

1 carton (8 ounces) frozen whipped topping, thawed

Red food coloring, optional

1. In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.

2. Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.

3. Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash remaining strawberries; drain the juice, reserving 1/2 cup. In a saucepan, combine the marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.

4. Fold the sliced and mashed strawberries and whipped topping into the marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.

French Silk Pie

I first prepared French Silk Pie when I was in high school. Years later, I experimented with the recipe until I was happy with it. Now it’s one of my husband’s favorites.

—LISA FRANCIS ELBA, AL



PREP: 40 MIN. ✵ COOK: 10 MIN. + CHILLING ✵ MAKES:  6 SERVINGS


1 sheet refrigerated pie pastry

2/3 cup sugar

2 large eggs

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1/3 cup butter, softened

2/3 cup heavy whipping cream

2 teaspoons confectioners’ sugar

Whipped cream and chocolate curls, optional

1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

2. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

3. In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until the mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

5. In another large bowl, beat the cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.

6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

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Chocolate Peanut Pie

Who can resist a tempting chocolate crumb crust and a creamy filling with big peanut butter taste? Be prepared to take an empty plate home when you serve this pie at your next potluck.

—DORIS DOHERTY ALBANY, OR



PREP: 20 MIN. + COOLING ✵ MAKES: 8-10 SERVINGS


1 1/4 cups chocolate cookie crumbs (20 cookies)

1/4 cup sugar

1/4 cup butter, melted

FILLING

1 package (8 ounces) cream cheese, softened

1 cup creamy peanut butter

1 cup sugar

1 tablespoon butter, softened

1 teaspoon vanilla extract

1 cup heavy whipping cream, whipped

Grated chocolate or chocolate cookie crumbs, optional

1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack.

2. For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in the refrigerator.

“If you have the time, make it the day before. The pie sets up very nicely overnight in the refrigerator.”

—CONTRARYWIFE FROM TASTEOFHOME.COM

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Cherry Cream Pie

A favorite vacation spot in Wisconsin—Door County (in the “thumb” of the state)—is known for its abundance of cherry orchards, and that’s where this cream pie recipe originated. I think it’s a delectable dessert, with a nutty crumb crust, real whipped cream and, of course, cherry pie filling.

—CAROL WENCKA GREENFIELD, WI



PREP: 40 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


CRUST

1 cup all-purpose flour

1 cup finely chopped walnuts

1/2 cup butter, softened

1/4 cup packed brown sugar

FILLING

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1/4 teaspoon almond extract

1/2 cup heavy whipping cream, whipped

1 can (21 ounces) cherry pie filling

1. In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13x9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.

2. In a small bowl, beat the cream cheese, confectioners’ sugar and almond extract until smooth. Spread over the bottom of the crust. Gently fold whipped cream into the cherry pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

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Lemonade Meringue Pie

Lemonade concentrate and lemon juice give this special pie an excellent citrus flavor. I also like to add some lemon zest on top of the meringue.

—KAY SEILER GREENVILLE, OH



PREP: 30 MIN. ✵ BAKE: 15 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

3 large eggs, separated

1 1/4 cups 2% milk

1 cup (8 ounces) sour cream

1 package (4.6 ounces) cook-and-serve vanilla pudding mix

1/3 cup thawed lemonade concentrate

1 teaspoon lemon juice

1/4 teaspoon cream of tartar

6 tablespoons sugar

1. Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the milk, sour cream and pudding mix until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

3. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

4. Add lemon juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

5. Pour warm filling into pastry shell. Spread meringue evenly over filling, sealing edges to crust.

6. Bake at 350° for 15-20 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Store leftovers in the refrigerator.

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Lemon Curd Chiffon Pie

Normally I am a chocolate lover, but this showstopping pie makes me forget about chocolate with its refreshing and tart flavor. I get frequent requests from my gang to make it.

—CALLIE PALEN-LOWRIE LOUISVILLE, CO



PREP: 30 MIN. ✵ BAKE: 10 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


9 whole graham crackers, broken into large pieces

1/2 cup chopped pecans

3 tablespoons sugar

1/4 teaspoon vanilla extract

1/8 teaspoon salt

5 tablespoons butter, melted

FILLING

1 1/2 cups heavy whipping cream

3 tablespoons sugar

3 teaspoons vanilla extract

1 jar (11 ounces) lemon curd

1 package (8 ounces) cream cheese, softened

1 tablespoon grated lemon peel

1 1/2 teaspoons unflavored gelatin

1/3 cup lemon juice

1 tablespoon limoncello

BERRY SAUCE

1/2 pint fresh raspberries

1/2 pint fresh blueberries

1/2 pint fresh strawberries

1/4 cup sugar

1 tablespoon seedless raspberry jam

1 tablespoon lemon juice

1 tablespoon raspberry liqueur

1. Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended.

2. Press the crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack.

3. In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon peel until blended; set aside.

4. Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set.

5. In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds.

6. Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings of pie with sauce.

TOP TIP

Pure Vanilla Extract

Double-strength imitation vanilla is double the strength of pure or imitation vanilla. So if you are using double-strength imitation vanilla, add only half of the amount of vanilla called for in a recipe. Regular-strength imitation vanilla can be used interchangeably with pure vanilla extract. However, imitation vanilla does not have the smooth flavor of pure vanilla extract and is best used in strong or spiced foods.

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Marshmallow-Almond Key Lime Pie

It’s great to see that many grocers now carry Key limes, which give this pie its distinctive sweet-tart flavor. But unlike other Key lime pies, this one has a smooth marshmallow top layer that makes it stand out as a crowd favorite.

—JUDY CASTRANOVA NEW BERN, NC



PREP: 40 MIN. ✵ BAKE: 15 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 cup all-purpose flour

3 tablespoons brown sugar

1 cup slivered almonds, toasted, divided

1/4 cup butter, melted

1 tablespoon honey

1 package (8 ounces) cream cheese, softened, divided

1 can (14 ounces) sweetened condensed milk

1 tablespoon grated Key lime peel

1/2 cup Key lime juice

Dash salt

1 large egg yolk

1 3/4 cups miniature marshmallows

4 1/2 teaspoons butter

1/2 cup heavy whipping cream

1. Preheat oven to 350°. Place flour, brown sugar and 1/2 cup almonds in a food processor; process until the almonds are finely chopped. Add melted butter and honey; process until crumbly. Press onto the bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.

2. In a large bowl, beat 5 ounces of cream cheese, milk, lime peel, lime juice and salt until blended. Add the egg yolk; beat on low speed just until combined. Pour into crust. Bake 15-20 minutes or until the center is almost set. Cool on a wire rack.

3. Meanwhile, place marshmallows and butter in a small heavy saucepan; cook and stir over medium-low heat until melted. Transfer to a large bowl; beat in remaining cream cheese until blended. Beat in cream. Refrigerate, covered, until cold.

4. Beat the chilled marshmallow mixture until light and fluffy. Spread over pie; sprinkle with the remaining almonds. Refrigerate until serving.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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