Raspberry Lemon Pie
Ahhhhh! New pie Tuesday! I have been dyin' for some pie!
Today's pie is brought to you by the letter E and the number 3.14 (Ha! Get it?).
Edie has submitted this pie for your eating delight!
She got the recipe from : http://thimbleanna.com/?p=129
Raspberry Lemon Pie
1 (10-oz.) package frozen red raspberries in syrup, thawed
1 T. cornstarch
3 egg yolks
1 (14-oz.) can sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate (This could be amarketing ploy - I don't know why real lemon juice wouldn't work.)
1 (6-oz.) packaged graham cracker crumb pie crust(I prefer to make my own graham cracker crust - it's not as pretty,but I think it has more flavor. Recipe follows.)
Whipped Topping
Preheat oven to 350 degrees.
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemonjuice. Pour into crust; bake 8 minutes.
Spoon raspberry mixture evenly over top. Chill 4 hours or until set.
Spread with whipped topping and serve.
Graham Cracker Crust
Combine 1 cup crushed graham cracker crumbs, 1/3 c. sugar and 1/3 c.melted butter.
Press into the bottom of a pie pan.
Bake for 10 minutes at 350 degrees.
Until next time my pie loving homies!!!! Now go Eat Edie's Pie!!!
Tuesday, September 23, 2008
Monday, September 8, 2008
Key Lime Pie Baby!
This week's Pie Guru is none other than Kim from Sunshiny Days. She is one wicked talented stamper and after reading this recipe and some of the others she posts on her blog I'm willing to bet she's one helluva good cook/baker as well. I have been DYING to try my own Key Lime Pie recipe for-ever. FOR-EV-ER. But I've always been chicken. Now's the time and I can't wait to eat Kim's pie!
It’s pie time. WooHoo!!!! I’m so excited for y’all to try this one out! It’s a
perfect pie to celebrate the end of summer with. We got hooked on the
Food Network back in college and when we saw Emeril make this on his
show, we immediately downloaded it. I’m so happy that we did because it
has become THE pie at our house. Everyone loves it, request it and
devours it. My husband, Ross, has perfected this recipe and has it
memorized, but this is the first time I’m giving it a go myself.
Key Lime Pie
Recipe courtesy Emeril Lagasse, 2002 (here’s the link you can use:
http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-
recipe/index.html)
Show: Emeril Live
Episode: Mr. Lou’s Desserts
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
Cool Whip
1 tablespoon lime zest
Preheat the oven to 375.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your
hands. Press the mixture firmly into a 9-inch pie pan, and bake until
brown, about 20 minutes. Remove from the oven and allow to cool to
room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs.
Whisk until well blended and place the filling in the cooled pie shell. Bake
in the oven for 15 minutes and allow to chill in the refrigerator for at least
2 hours.
Once chilled, top with Cool Whip and add a little key lime zest to the top
for presentation.
*** My own personal notes: Yes it calls for you to make your own crust
and I highly recommend it. The store bought ones tend to be thinner and
it really taste better with a thicker crust. It’s really not that hard to make
it yourself either. Plus your hands are super soft after mixing everything
together and it makes your house smell great :) We have used Cinnamon
Graham Crackers before and we almost like it better, but we had plain
crackers in the pantry so that it what we used this time.
When you squeeze the key limes, be sure to strain the juice and discard
the little seeds that slip through.
For the topping, we just use plain old Cool Whip. If you follow the link and
look at Emeril’s recipe, he uses a mixture of sour cream and powdered
sugar. We just didn’t care for that taste.
I hope y’all try it out. It truly is our favorite key lime recipe!
It’s pie time. WooHoo!!!! I’m so excited for y’all to try this one out! It’s a
perfect pie to celebrate the end of summer with. We got hooked on the
Food Network back in college and when we saw Emeril make this on his
show, we immediately downloaded it. I’m so happy that we did because it
has become THE pie at our house. Everyone loves it, request it and
devours it. My husband, Ross, has perfected this recipe and has it
memorized, but this is the first time I’m giving it a go myself.
Key Lime Pie
Recipe courtesy Emeril Lagasse, 2002 (here’s the link you can use:
http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-
recipe/index.html)
Show: Emeril Live
Episode: Mr. Lou’s Desserts
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
Cool Whip
1 tablespoon lime zest
Preheat the oven to 375.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your
hands. Press the mixture firmly into a 9-inch pie pan, and bake until
brown, about 20 minutes. Remove from the oven and allow to cool to
room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs.
Whisk until well blended and place the filling in the cooled pie shell. Bake
in the oven for 15 minutes and allow to chill in the refrigerator for at least
2 hours.
Once chilled, top with Cool Whip and add a little key lime zest to the top
for presentation.
*** My own personal notes: Yes it calls for you to make your own crust
and I highly recommend it. The store bought ones tend to be thinner and
it really taste better with a thicker crust. It’s really not that hard to make
it yourself either. Plus your hands are super soft after mixing everything
together and it makes your house smell great :) We have used Cinnamon
Graham Crackers before and we almost like it better, but we had plain
crackers in the pantry so that it what we used this time.
When you squeeze the key limes, be sure to strain the juice and discard
the little seeds that slip through.
For the topping, we just use plain old Cool Whip. If you follow the link and
look at Emeril’s recipe, he uses a mixture of sour cream and powdered
sugar. We just didn’t care for that taste.
I hope y’all try it out. It truly is our favorite key lime recipe!
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