I did not want to go through all the work of making a crust that I was just going to peel off, so I was excited to find a keylimepiewith a coconut crust
Chocolate Cream PiewithGrahamCrackerCrust. Perfect for anyone who might not want to mess with a homemade piecrust (interjecting here to say the chocolate filling would be delicious in a prebaked traditional pie shell in case that is your thing) and easy enough for most skill levels, this pudding pie is rich and creamy and deliciously chocolatey
Now, you know I’ve been a little obsessed with this pie for a while now…. I initially wanted this to be an easy, no bake pie, but the crust is so much better when you pop it in the oven for a few minutes – and when you add the peaches on top and roast them a little first
PUMPKIN PRALINE PIEWITHGRAHAMCRACKER AND CORNFLAKE CRUSTServings. Oh, I've made several pumpkin desserts Slow Cooker Pumpkin and Blueberry Cake, Maple Pumpkin Cheesecake with Pecan Glaze, Easy Pumpkin Crisp, and this Low-Calorie Pumpkin Pie Malted Milkshake, but this is my first ever offical pumpkin pie
I came up with almost a combination of the two. Here it is ladies and gentlemen, the perfectly smooth and superb Peanut Butter & GrahamCrackerCrust Cream Cheese Pie
Before serving, sprinkle with the leftover grahamcracker crumbs. A keylimepie would have been delicious, but I wanted something I could share at work with more people, so keylimepie cupcakes were the winning choice
The keylime gelato is frozen in a flat baking dish lined with plastic wrap so it can be easily removed and cut with the cookie cutter used for the grahams
When keylime custard is cooled completely, add a few drops green food coloring and mix it well. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely. Fold in 1 cup whipped topping and 1/2 teaspoon vanilla and spread over cooled crust. In medium sauce pan stir together sugar and corn starch, stir in keylime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours. Top with 1 cup whipped topping and sprinkle chopped nuts
) The crust is typically either made withgrahamcracker crumbs, or standard piecrust, and is either finished with fresh whipped cream, or a baked meringue
Sprinkle with a bit of the reserved grahamcracker mixture. Fold the lime curd into the remaining cream with a rubber spatula, being careful not to deflate the cream
It's time for some more Mystery Dish fun with this gooey KeyLimePie Popcorn. Easy was this month's host and she came up with a winner list of ingredients
Line a tart pan with a removable bottom with dough. For crust. Cool pie completely on a wire rack. Bake crust until browned, 12 to 15 minutes. Pour into pie shell and bake until filling sets to consistency of a soft custard, about 15 minutes
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