I've been craving something tangy and this pie is very tart. It didn't firm up as much as I thought it would, though I am not sure why. I may try it frozen too because that would be delicious as well.
Easy Key Lime Pie
from Real Simple
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker pie crust
Zest of 1 lime
1. Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
2. Pour the filling into the pie crust and smooth the top.
3. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
4. Sprinkle the pie with the zest before serving.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Thursday, June 5, 2008
Thursday, February 28, 2008
Apples and Cream Pie
I made this for a dessert at Thanksgiving and it was a hit.
Apples and Cream Pie
1/2 cup honey
3 apples, peeled and sliced
2 tablespoons lemon juice
Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon vanilla
Filling:
2 (8-ounce) packages cream cheese, softened
2 eggs
1/4 cup sugar
3/4 teaspoon vanilla
Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Combine honey and lemon juice in large skillet. Add apples and cook until tender.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In mixing bowl, combine cream cheese and sugar. Add eggs and vanilla. Mix well and pour over crust. Remove apples from skillet with slotted spoon and arrange on top of filling.
Combine topping ingredients and sprinkle evenly over top of apples. Bake at 350 for 50 to 65 minutes until center is set. (Use knife test; insert in center. If it comes out clean, it's done.)
Apples and Cream Pie
1/2 cup honey
3 apples, peeled and sliced
2 tablespoons lemon juice
Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon vanilla
Filling:
2 (8-ounce) packages cream cheese, softened
2 eggs
1/4 cup sugar
3/4 teaspoon vanilla
Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Combine honey and lemon juice in large skillet. Add apples and cook until tender.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In mixing bowl, combine cream cheese and sugar. Add eggs and vanilla. Mix well and pour over crust. Remove apples from skillet with slotted spoon and arrange on top of filling.
Combine topping ingredients and sprinkle evenly over top of apples. Bake at 350 for 50 to 65 minutes until center is set. (Use knife test; insert in center. If it comes out clean, it's done.)
Chicken pot pie
This is one of my favorite comfort foods and it came out really good! I found this recipe at cooks.com.
CHICKEN POT PIE
2 (10 oz) cans Campbell's Cream of Chicken Soup orCampbell's Chicken or Turkey Pot Pie Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.
Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).
CHICKEN POT PIE
2 (10 oz) cans Campbell's Cream of Chicken Soup orCampbell's Chicken or Turkey Pot Pie Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.
Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.
Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).
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