Key Lime Pie

In honor of St. Patrick's Day, I am making a Key Lime Pie. I've tried a few recipes before, and this is by far my favorite.

Ingredients:

Crust:

1 cup graham cracker crumbs

3 Tbs. sugar

3 Tbs. melted butter

Filling:

1 can sweetened condensed milk

1/2 cup key lime juice (I just use regular lime juice)

5 egg yolks

Topping:

Fresh Whipped Cream (1 cup whipping cream, 1 to 2 Tbs sugar - beat until fluffy)

In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press into a 9 inch pie pan. Set aside.

In another bowl, combine the filling ingredients: milk, lime juice, and egg yolks.

Mix well with a wire whisk. It will be a creamy yellow color. I wanted mine to be a little more green - you know, in honor of St. Paddy's Day. So, I added some green food coloring....

First, one drop...then another...then another....then two more. I probably should have stopped after two. Oh well....mine is a very GREEN key lime pie. Pour the filling over the crust.

Bake at 375 degrees for 15 to 20 minutes.

Allow the pie to cool. Refrigerate 4 hours, or overnight. Top with whipped cream just before serving. I will add some more pictures after I put on the whipped cream. Yum...yum.

Printable Recipe:

Pumpkin Pie

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 can (15 oz.) pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 435 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

* can substitute 1 3/4 tsp. pumpkin pie spice for the cinnamon, ginger and cloves. If I do this, I like to add a little extra cinnamon.

Chocolate Oreo Pie

This recipe is adapted from one called Oreo Dessert - if you double this recipe and make it in a 9x13 pan, you have Oreo Dessert. It's a huge hit with the kids and is always the first pie to go at our Thanksgiving gatherings.

Go ahead and make one - or two. I'm sure your family will love you for it!

Ingredients:

1/2 package Oreos

2 Tbs. melted butter

1/2 package (4 oz.) cream cheese, softened

1/2 cup powdered sugar

1 8oz. whipped topping

1 package (3.9 oz.) instant chocolate pudding

2 cups cold milk

Place Oreos in a resealable plastic bag. Crush the Oreos (I use a rolling pin). Reserve 1/2 cup of the crushed Oreos for later. Place remaining crushed Oreos in a bowl. Add the melted butter and mix together. Place in a large pie pan and press along the bottom and sides (this is your crust).

In another bowl, mix the cream cheese and powdered sugar. Once they are combined, fold in half of the whipped topping with a spoon (not an electric mixer). After this is mixed together, spread it on top of the Oreo crust.

Now combine the instant chocolate pudding with the milk and whisk to combine. Pour over the cream cheese mixture.

Once the pudding is set, spread the remaining whipped topping over the top. Right before you serve, sprinkle the reserved crushed Oreos on the top.

Here's an up close and personal view - doesn't it look good!

Southern Pecan Pie

This recipe if all the way from North Carolina - Albertson North Carolina to be exact. The land where Pecans are know as Pee - cans.

But, hey, they know how to make an amazing pie!

Ingredients:

3 eggs

2/3 cup sugar

1 cup dark corn syrup

1 cup chopped pecans

1/3 cup melted butter

1 (9 inch) unbaked pastry shell

Beat eggs thoroughly with sugar, dash of salt, corn syrup, and melted butter. Add pecans. Pour into unbaked pastry shell. Bake in oven at 350 degrees for 55 to 60 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool.

I like to add halved pecans to the top of the pie. I think it makes it look nicer. Just place the pecan halves on the pie right before you bake it. Also, place the pie on a cookie sheet while you bake it - that way if it spills over, you don't have a huge mess.

Here's an example of the decorated top. I've done it both ways, and no matter what you will love it!

Apple Cranberry Pie

*Posted by Tuesdee