Strawberry Chiffon Pie - Week 26

Fresh, light, and airy pie made with fresh strawberries, gelatin, and cream.

This is another one of these pies that has multiple stages and steps that really do  make a difference and makes it a delicious pie. The cool creaminess is a delight with each bite.

One of the elements that I tried with my recipe that I don't recommend is a cream cheese crust. My family didn't care for it; so I am recommending the traditional pastry crust and modifying the recipe. 

One of the stages that you need to wait for is the chilling of the gelatin mixture. A neat way to expedite this procedure is to place your saucepan in a bowl of ice and stir it regularly. 

Ingredients:

2 - Pie crusts, baked

6 eggs, separated

1 c. sugar, divided

1/2 t. salt

4 t. lemon juice

1 quart fresh strawberries, crushed

1 small package strawberry gelatin

1 cup cream, whipped

1 t. cream of tartar

Whipped Cream!

Directions:

Combine egg yolks, half of sugar, salt lemon juice and strawberries.

Cook over low heat until mixture boils. 

Remove from heat and add strawberry gelatin.

Chill until partially set then fold in whipped cream.

Beat egg white with cream of tartar and rest of sugar until stiff.

Fold into strawberry and cream mixture.

Place in baked pie shells.

Chill several hours before serving.

This pie will be a great treat at the end of a long, hot day.

What is your favorite way to chill after a long day?

Out of This World Pie - Week 18

Colorful and refreshing pie that is out of this world delicious!

This pie feels like spring! And I just love the fact that it tastes so fresh with ingredients that you can get year-round. This is one of my go-to pies that I make whenever I need to take a pie to a fundraiser because it always stands out with its color and gets chose quickly. Plus it is super-easy.

Ingredients:

2 Pie shells - baked
1 can (21 oz) Cherry Pie filling
4 T. cornstarch
1 can (20 oz) crushed pineapple
1 cup sugar
2 pkg (3 oz) strawberry gelatin
6 bananas
2 T. lemon juice







Directions:
In large saucepan, Mix cherry pie filling, cornstarch, crushed pineapple, and sugar together. Stir occasionally, and bring to a boil. Add gelatin. Remove from heat. Slice bananas and toss in lemon juice to prevent browning. Add bananas to jello mixture. Pour into pie shells. Refrigerate for a couple of hours. Optional: Serve with cool whip.

It just doesn't get any more refreshing than this!

Millionaire Pie - Week 13

 This rich, creamy dessert stands up to its name.

I love food names that sensationalizes the food item. Some other things that came to mind: Neiman Marcus Dip, Ultimate Dessert, Best Ever Corn Casserole, or Angel Food Cake.  When I was first married, I tried a "Champion Casserole".  I must have misread something in the directions because there was nothing champion or winning about it. We had a good laugh when we were trying to eat it and I exclaimed that "I figured it had to be good, it is a CHAMPION casserole!"



This is another easy as pie recipe. It will take you minutes to get it in your freezer to have ready for your next meal.  The recipe calls for it to be chilled, but I placed mine in the freezer and then took it out 30 minutes before serving.

One of the treats that I discovered while I was shopping for ingredients is the large jar of maraschino cherries.  I am anxious to find more recipes to use my entire jar, maybe a pineapple upside-down cake.

The coconut is optional, however it adds the perfect texture for this pie; so I highly recommend it. Pecans are optional too; I did not use them, but I know you nut-lovers will want to add them to yours.









Ingredients:

2 graham cracker crusts
1 - 15 oz. can Mandarin Oranges, drained
1 - 20 oz. can Crushed Pineapple, drained
1/2 cup Maraschino Cherries, chopped
1 - 14 oz. can Sweetened Condensed Milk
1 - 8 oz. container whipped topping
1 cup coconut flakes, optional
1 cup chopped pecans, optional








Directions:
Mix all ingredients and pour into pie crusts. Chill for a couple of hours and serve.

This pie would be an enjoyable addition to Easter dinner.

I also think this pie recipe is another great candidate for substitutions. 

I would love to try it with peaches and pineapple. 

What do you think would taste splendid in your Millionaire Pie?

Chocolate Silk Cream Cheese Pie - Week 12

Chocolate Silk Cream Cheese Pie...yes!

I made this recipe about 20 years ago, and then I stowed this recipe card into my box. And then it sat there unnoticed until now. I am glad I rediscovered it.  

It is delightfully rich. And worth every calorie. 

Some are concerned about the raw eggs that are included in this. Apparently, the uncooked egg is what makes a silk pie because that is the common thread in all chocolate silk recipes.  If you are concerned about the raw eggs, especially for pregnant ladies, infants, or elderly; some stores do sell a pasteurized egg that eliminates the salmonella risk that is associated with raw eggs.  My family has never had an issue with raw cookie dough or homemade ice cream with raw eggs; so I went ahead and used the eggs that I already had in my fridge.

This time, my youngest son helped by whipping the egg whites into those stiff peaks. He actually helps almost every time because he is my official photographer. 

Ingredients:

24 chocolate sandwich cookies, crushed

1/4 c. butter, melted

1 (8 oz.) pkg cream cheese, softened

1/4 c. sugar

1 t. vanilla

2 egg yolks

1 c. semi-sweet chocolate chips, melted

2 egg whites

1/4 c. sugar

1 c. whip cream topping

Directions:

Combine cookie crumbs and melted butter. Press into a 9" pie plate. Refrigerate at least an hour before filling. Combine cream cheese, 1/4 cup sugar, and vanilla. Beat until smooth and creamy. Add egg yolks and beat until smooth. Stir in melted chocolate. Beat egg whites until foamy. Gradually add 1/4 cup sugar to egg whites. Beat until stiff peaks form. Fold gently into chocolate mix. Gently fold whip cream cream topping into chocolate mixture. Cool at least 3 hours before serving.

I think you'll find this pie super-delicious!