Sunday, November 22, 2015

2015 Pie Sunday! Part 2

I was going to try and post all of our pies in one blog post, but it was getting overwhelming, so I decided to break things up! It is probably a good thing for me and for you, the reader.


Easy Key Lime Pie


1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) frozen whipped topping, thawed
Grated lime peel for garnish, if desired


Heat oven to 350 degrees F. In small bowl, mix graham cracker crumbs, butter, and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.

Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Source: Betty Crocker. You an find it here.


Notes: This was so easy and my husband fell in love with this pie. It is his new favorite pie. The flavor is mellow, creamy, mildly tart, and delicious. These pictures don't really do it justice (darned bad winter lighting). I'll have to make it again sometime in the summer and take better pictures.


Luscious Lemon Pie



1 Pillsbury refrigerated pie crust, softened as directed on box


1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
3 cups whipping cream
4 drops yellow food color, if desired


Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

In medium bowl, mix condensed milk, lemon peel, and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.

Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.

In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

Source: Pillsbury. You can find it here.

Notes: After making the Easy Key Lime recipe above, I was drawn to this recipe because of how similar it was to the Key Lime recipe. This one was just as delicious. Rather than rolling out my own pie dough, I used a frozen pie crust and cooked it according to the package directions. You can also make this with a graham cracker crust too rather than a pastry pie crust (because it still tastes great, and it is a time saver), but it is great both ways.

Graham Cracker Pie Crust


1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or margarine


In small bowl, stir together crumbs and sugar. Add margarine or butter. Stir until combined.

In 9-inch pie plate, evenly spread crumb mixture. Press onto bottom and sides of pie plate. Refrigerate for 1 hour or until firm. Or bake at 375 degrees F for 6-8 minutes or until light brown. Cool.

Fill as directed in recipe. Makes 8 servings.

Source: I got this off of the back of a box of Keebler Graham Cracker Crumbs. You can find it online here.

Award Winning Peaches and Cream Pie


3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon


Preheat oven to 350 degrees F. Grease sides and bottom of a 10-inch deep-dish pie pan.

In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. mix in butter, egg, and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Source:, submitted by Debbi Borsick. You can find it here.

Notes: This was more cake-like than pie-like, but it was very tasty.

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