Sunday, November 22, 2015

2015 Pie Sunday! Part 3

These pies were some great fruit pies that we enjoyed this past summer. I think you will enjoy them too!


Creamy Lime Pie with Fresh Berries


1 3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted


1 package (8 ounces) cream cheese, softened
4 teaspoons grated lime peel
2 tablespoons lime juice
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro


2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 tablespoons apricot preserves


Preheat oven to 375 degrees F. In a small bowl, mix crushed cookies, sugar, and flour; stir in butter. Press onto bottom and up sides of a greased 9-inch pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.

In a small bowl, beat cream cheese, lime peel, and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, at least 4 hours or until filling is firm.

Just before serving, arrange berries over pie. In microwave, warm preserves just until melted. Brush over berries.

Yield: 8 servings.

Nutrition information: 1 piece equals 441 calories, 21 g fat, 51 mg cholesterol, 370 mg sodium, 61 g carbohydrate, 3 g fiber, 5 g protein.

Source: Taste of Home, submitted by Anneliese Barz. You can find it here.

Notes: I did a double take when I saw cilantro in the recipe. At that point, we just knew we had to try it. It was fantastic. So, so good.

We used a store bought graham cracker crust, and it was great, but I would totally make the gingersnap cookie crust next time. Or you could do a homemade graham cracker crust.

Raspberry Sour Cream Pie


2 (9-inch) unbaked pie crusts
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts, optional
1/4 cup butter, chilled


Preheat oven to 400 degrees F.

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour, and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set. While pies bakes, make the topping: In a medium bowl, mix together brown sugar, flour, and nuts, if using. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Source: Allrecipes, submitted by Cathy M. You can find it here.

Notes: This was really good. We didn't use walnuts because of my son's tree nut allergy, but he isn't allergic to almonds or macadamia nuts and either nut would be great here. I honestly can't remember which nut we substituted since it was awhile back, but I think we used macadamia nuts.


Strawberry Lemonade Freezer Pie


1 store bought graham cracker crust
1 tub low fat Cool Whip
1 (12 ounce) can lemonade concentrate
1 can low fat sweetened condensed milk
2 cups strawberries (frozen or fresh), chopped
1/4 cup sugar
20 drops yellow food coloring (optional)
Lemons and Strawberries for garnish, if desired


In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.

Mix together Cool Whip, lemonade concentrate, and sweetened condensed milk. Mix until smooth and creamy.

Pour lemonade mixture into pie crust.

Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. You might not need to use all of the strawberry mixture. Be careful not to overfill your crust.

Freeze for approximately 8 hours or overnight, until well frozen.

Slice and serve.

Source: The Cookie Rookie. You can find it here

Notes: This was nice and refreshing. It's a nice pie to keep in your freezer to have on hand if you take dinner to someone last minute.


Citrus Sour Cream Pie


2/3 cup sugar
3 tablespoons cornstartch
2 egg yolks, beaten
3/4 cup orange juice
2/3 cup 2% milk
2 tablespoons lemon juice
1 cup sour cream
1 graham cracker crust (9-inches)


1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Grated orange peel
Optional fruit toppings: mandarin oranges, sliced fresh strawberries, and sliced kiwifruit


In a large microwave-safe bowl, combine sugar and cornstarch. In a small bowl, combine the egg yolks, orange juice, milk, and lemon juice; stir into sugar mixture until smooth.

Microwave on high for 5-7 minutes or just until mixture reaches 160 degrees, stirring every minute. Cool to room temperature; press plastic wrap onto surface of custard. Refrigerate until chilled.

Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight.

Just before serving, 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 orange peel; top with fruit, if desired.

Yield: 8 servings.

Nutrition information: 1 piece (calculated without fruit toppings) equals 386 calories, 23 g fat, 113 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Source: Taste of Home. You can find it here.

Notes: We were drawn to and intrigued by this recipe because it was made using a microwave. This was absolutely delicious. Be sure to use a thermometer to make sure it reaches 160 degrees. Ours didn't set up quite as much as the picture of the one on Taste of Home. However, I think it just needed to cook a little longer. If your mixture isn't thickening, you can always try increasing the cornstarch as well. This was so yummy though. A definite winner.

We didn't top ours with fruit (just for the sake of convenience since we had a whole lot of pies to prepare), but I think it would be a nice touch for the future (aesthetically and taste-wise).

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