Creamy Lemon Meringue Pie

First time making lemon meringue pie from scratch. WOW was it delicious. Made the filling and meringue exactly as the recipe is written. Lemon juice came out to about 1/2 cup. Don’t use milk if you want a real lemon meringue pie! Perfect tang and texture. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

read also: Strawberry Shortcake Freezer Pie

Creamy Lemon Meringue Pie

Ingredients:

• 1 cup whіtе ѕugаr
• 2 tablespoons аll-рurроѕе flоur
• 3 tаblеѕрооnѕ соrnѕtаrсh
• ¼ teaspoon salt
• 1 ½ сuрѕ water
• 2 lemons, juісеd аnd zested
• 2 tablespoons buttеr
• 4 еgg yolks, bеаtеn
• 1 (9 іnсh) ріе сruѕt, bаkеd
• 4 еgg whites
• 6 tаblеѕрооnѕ white sugar

Directions:

Prеhеаt оvеn tо 350 dеgrееѕ F (175 degrees C).

Tо Mаkе Lеmоn Filling: In a mеdіum ѕаuсераn, whisk together 1 сuр ѕugаr, flоur, соrnѕtаrсh, and ѕаlt. Stir іn water, lеmоn juice аnd lеmоn zеѕt. Cook оvеr mеdіum-hіgh hеаt, ѕtіrrіng frequently, until mіxturе comes to a boil. Stіr in buttеr. Place еgg yolks іn a ѕmаll bоwl аnd grаduаllу whіѕk іn 1/2 сuр оf hot sugar mіxturе. Whіѕk еgg yolk mіxturе back into rеmаіnіng ѕugаr mіxturе. Brіng tо a boil аnd continue to сооk whіlе ѕtіrrіng constantly untіl thісk. Rеmоvе frоm hеаt. Pour fіllіng into bаkеd pastry ѕhеll.

Tо Make Meringue: In a lаrgе glаѕѕ or mеtаl bоwl, whір еgg whіtеѕ untіl foamy. Add ѕugаr gradually, аnd соntіnuе to whір untіl ѕtіff реаkѕ form. Sрrеаd mеrіnguе over ріе, sealing thе еdgеѕ аt the crust.

Bаkе іn preheated oven for 10 mіnutеѕ, оr untіl meringue is gоldеn brown.

Easy No Bake Peanut Butter and Jelly Pie

A creamy, delicious slice of nostalgia! This pie will take you back to your childhood and still be the hit of any meal, party, or celebration. No baking necessary. Serve as cold as possible, the pie will soften a lot as it sits out.

read also: Delicious Lemonade Krispie Dessert

Easy No Bake Peanut Butter and Jelly Pie

Ingredients:

Crust:
⅓ (14.4 ounce) box chocolate graham crackers, crushed
½ cup butter, melted

Filling:
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter (such as Peter Pan®)
2 cups heavy cream
1 cup powdered sugar, or more as needed
1 teaspoon vanilla extract
¼ cup grape jam (such as Welch’s), or as needed

Topping:
2 tablespoons creamy peanut butter (such as Peter Pan®)
1 tablespoon grape jam (such as Welch’s), or more to taste
1 chocolate graham cracker, crushed

Directions:

Mix graham cracker crumbs and melted butter together in a bowl. Press into the bottom and up the sides of a 9-inch pie plate to form a crust. Place in the refrigerator to harden.

Meanwhile, combine cream cheese and 1 cup peanut butter in a medium bowl for filling; beat with an electric mixer until smooth and creamy.

Combine heavy cream, 1 cup powdered sugar, and vanilla extract in a separate bowl; beat with an electric mixer on high speed until stiff peaks form, adding more powdered sugar, if necessary. Remove 1 1/2 cups whipped cream mixture to a small bowl and place in the refrigerator. Gently fold the rest into the peanut butter mixture with a large spoon or spatula. Pour 1/2 of the peanut butter filling into the pie crust and place in the freezer until firm, 10 to 15 minutes.

Remove pie from the freezer and spread 1/4 cup grape jam in a thin layer on top, being careful not to disturb the peanut butter filling. Pour remaining peanut butter filling on top and spread evenly with a spatula. Place in the freezer until filling has hardened, about 15 minutes.

Place remaining peanut butter and remaining jam for the topping in 2 small microwave-safe bowls. Microwave until melted, 15 to 20 seconds. Transfer each to a small plastic bag.

Spread remaining whipped cream mixture over the top of the pie. Cut a very small corner from each plastic bag and squeeze gently to drizzle peanut butter and jam over the top of the pie. Sprinkle with graham cracker crumbs and refrigerate until firm, at least 30 minutes.

Killer Creamy Coconut Pie

It was the middle of winter when I originally wrote this and I was dreaming of summer.

When I think of warm summer days, I instantly think of coconut.

Coconut drinks. Coconut shrimp. Coconut lotion.

Coconut is synonymous with warm weather and toes in the sand for me.

It was this longing for hot days that got me seeking out this cool dessert.

…and believe me: This one is a hit.

INGREDIENTS

• 1 graham cracker crust (9 inches)
• 1-1/2 boxes of instant vanilla pie filling (5.1oz boxes, approx. 7.5oz. for recipe)
• 1 tub of frozen whipped topping (8 ounces), thawed
• 1/2 cup sweetened shredded coconut
• 1 teaspoon vanilla flavoring / extract
• 2-3/4 cups cold milk
• Additional shredded coconut, toasted

INSTRUCTIONS

STEP 1: Whisk the instant vanilla pie filling, whole milk and vanilla flavoring / extract in a large bowl for 2 minutes. Then fold in the whipped topping and 1/2 cup coconut.

STEP 2: Pour it into the crust and sprinkle it with toasted coconut then chill until serving.

Delicious Blueberry Pie

Simple, сlаѕѕіс bluеbеrrу ріе! Wіth a hоmеmаdе сruѕt аnd раtrіоtіс decorations. Perfect fоr the ѕummеr ѕеаѕоn, оr аnу of your fun раtrіоtіс раrtіеѕ аnd асtіvіtіеѕ.

Nothing says summer lіkе a ріесе of fresh bluеbеrrу ріе!

Delicious Blueberry Pie

Ingredients:

Pіе Cruѕt, Pіе Cruѕt Stаrѕ:

• 2 9 inch ріе сruѕt ( уоu can uѕе mу rесіре for Homemade All Buttеr Pіе Crust or you саn uѕе rеfrіgеrаtеd ріе crust аnd сооk thе ріе crust following the dіrесtіоnѕ оn thе bоx)

Fіllіng:

• 6 cups frеѕh or frozen bluеbеrrіеѕ
• 2/3 cup grаnulаtеd ѕugаr
• 1/4 сuр cup cornstarch
• 1/4 tѕр grоund сіnnаmоn
• 1 tbsp lemon juісе
• 1 tbѕр unѕаltеd butter сut іntо small pieces
• 1 lаrgе еgg lіghtlу bеаtеn fоr еgg wаѕh
• optional: соаrѕе sugar for garnish

Directions:

Prepare thе ріе dоugh/сruѕt according thе Homemade All Buttеr Pіе Cruѕt rесіре uр to baking раrt, оr use рrе-mаdе ріе сruѕt. (Sее post іf уоu nееd guidance with rоllіng оut dоugh оr transferring іt to your ріе рlаtе, оr nееd аnу ріе сruѕt trоublеѕhооtіng.)

Prеhеаt оvеn to 400 dеgrееѕ. Carefully place fіrѕt pie сruѕt dоugh іntо a 9 іnсh ріе dish.

Stіr thе bluеbеrrіеѕ, grаnulаtеd ѕugаr, cornstarch, сіnnаmоn, аnd lеmоn juісе tоgеthеr іn a lаrgе bowl. Lеt filling sit fоr 10 mіnutеѕ. Sрооn the fіllіng іntо the crust. Sprinkle thе ріесеѕ оf buttеr on tор оf thе filling.

Pіе Crust Stars: Rоll thе 2nd pie сruѕt dough out to the dеѕіrеd size (12-13″ сіrсlе), оn a flоurеd ѕurfасе wіth a flоurеd rоllіng ріn. Use a star ѕhареd сооkіе сuttеr (аnу ѕіzе wоrkѕ) to shape іntо stars. Arrange ѕtаrѕ оn top оf fіllіng.

Make a еgg wаѕh, аnd bruѕh оvеr exposed раrtѕ of thе сruѕt аnd the stars. Sprinkle wіth a lіttlе соаrѕе ѕugаr.

Bake fоr 40-45 minutes, сhесkіng thе ріе at 20 mіnutеѕ tо make ѕurе thе crust іѕn’t brоwnіng too ԛuісklу. If іt іѕ, turn thе tеmреrаturе down to 350° аnd рlасе a piece оf foil over the tор of thе ріе аnd соntіnuе bаkіng.

* If uѕіng frozen bluеbеrrіеѕ, the ріе wіll take ѕеvеrаl mоrе mіnutеѕ іn thе oven duе tо thе іnсrеаѕеd lіԛuіd.

Allоw ріе to cool fоr 2-3 hours bеfоrе ѕlісіng and ѕеrvіng. Sеrvе wіth vаnіllа ice cream !

Easy Cranberry Cherry Pie

This is my favorite recipe to make for the holidays. It tastes too good to be this easy. Don’t make your own dough? Just use dough mix or refrigerated crusts–it tastes just as delicious.

read also: Creamy Mississippi Mud Cheesecake

Easy Cranberry Cherry Pie

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1 (21 ounce) can cherry pie filling
1 (16 ounce) can whole cranberry sauce
½ cup golden raisins
2 tablespoons cornstarch
¼ teaspoon ground ginger
6 tablespoons orange juice
1 tablespoon milk
1 tablespoon white sugar

Directions:

Make piecrust dough, substituting orange juice for ice water; allow to chill at least 45 minutes before rolling.

Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, stir together cherry pie filling, cranberry sauce, golden raisins, cornstarch, and ginger.

Divide dough into two unequal pieces, about 55 %/45 %. Roll larger piece to 1 1/2 inches larger than a 9-inch pie pan. Place crust in pie plate leaving one inch overhang, and brush with egg white. Spoon filling into pie crust.

Roll second crust to 12-inch round. Cut into 14 strips to make a lattice top. Moisten edge of bottom crust with water. Place 7 strips across pie; do not seal ends. Fold every other strip back halfway from center. Place center cross strip on pie and replace folded part of strips. Now fold back alternate strips. Place second cross strip in place. Repeat to weave cross strips into lattice. Seal ends. Turn bottom crust edge up over ends of strips, and pinch to seal. Make high fluted edge. Brush pastry with milk, and sprinkle lightly with sugar.

Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 35 minutes, or until filling begins to bubble and crust is golden brown. (Cover crust edges with foil if they’re getting too brown.) Cool pie on wire rack.

Strawberry Shortcake Freezer Pie

Homemade strawberry ice cream pie without any churning, and a pink punch of strawberry shortcake crumbles. Summer is getting tasty!

Ingredients

Strawberry Freezer Pie Filling

• 1 cup heavy whipping cream
• 1/4 cup powder sugar
• 1 can sweetened condensed milk
• 4 ounces cream cheese, room temp
• 2 cups strawberry puree (measured after pureed) (reduced by 1/2 cup for a slightly creamier "ice cream" filling)
• 1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes below for gluten free crumb crust)

Strawberry Shortcake Crumbles

• One 3-ounce box strawberry flavored gelatin
• 1 cup all purpose flour (divided) (for gluten free, use gluten free flour in place of all purpose flour)
• 1/2 cup butter (divided)
• 1/2 cup sugar
• 1 teaspoon vanilla

Instructions
Strawberry Shortcake Crumbles

1. Preheat oven to 350 F.
2. In a medium sized bowl stir the box of gelatin and 1/2 cup flour and 1/4 cup butter. Use a fork to make fine and crumbly.
3. In a separate medium sized bowl stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.
4. On parchment lined baking sheet sprinkle on the strawberry crumbles. Then sprinkle on the vanilla crumbles, ever so slightly mixing them by hand.
5. Bake for 7 to 8 minutes at 350 F. Do not stir at all.
6. Remove from oven and let cool completely (at least 1 hour). If they feel warm, place the baking sheet in fridge or wait another 30 minutes. Crumble into an airtight container to store.
7. Makes 3 cups of strawberry shortcake crumbles.

Strawberry Freezer Pie Filling

1. In a large mixing bowl use an electric mixer (like KitchenAid) to beat the heavy whipping cream and powder sugar together until very stiff peaks form. Set aside in fridge.
2. In a large mixing bowl using an electric mixer beat the cream cheese until creamy and no lumps. Add the sweetened condensed milk and beat another minute or so until thoroughly combined.
3. Add the pureed strawberries and mix well.
4. Pour the strawberry mixture into the whipped cream and stir until well combined.
5. Pour into prepared 10-inch pie crust (9-inch is okay, but you will have some leftover that will not fit). Freeze for 4 to 5 hours.
6. When ready to serve, remove from freezer and let thaw about 10 minutes. Layer on strawberry shortcake crumbles and serve.

Notes

• Gluten Free Crumb Crust Alternatives:
• Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Barbara’s Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.
• You can also used regular Cheerios and add 1/4 cup brown sugar.
• Grind to fine mix in blender or food processor. (1-1/2 cups blended ground cereal, plus 5 tablespoons melted butter). Press into pie plate. Bake 5 minutes at 350 F, and cool before using.
• Great Value & Glutino brands both have gluten free sandwich cookies.

full recipe: https://portlandiapielady.com/strawberry-shortcake-freezer-pie/

Easy Delicious Chocolate Mousse Pie

This pie is purely irresistable! It's so chocolatey, so fluffy, so rich, so creamy. It's absolutely perfect and unbelievably easy to make!

Servings: 10
Prep: 20 minutes
Cook: 15 minutes

Ingredients

• 2 Tbsp (28g) salted butter, diced into 4 pieces
• 1 cup (6 oz) semi-sweet chocolate chips*
• 1/2 cup (3 oz) bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don't want it quite as rich)
• 2 cups (104g) mini marshmallows
• 1/3 cup (80ml) milk (whole or 2%)
• 1 tsp vanilla extract
• 1 3/4 cups (415ml) heavy whipping cream
• 1 (6 oz) store-bought Oreo pie crust

Topping

• 1 cup (235ml) heavy cream
• 2 Tbsp (25g) granulated sugar
• Chocolate shavings, for garnish**

Instructions

1. Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
2. Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
3. Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).
4. Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.
5. Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).
6. Chill in refrigerator 3 hours.
7. For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.
8. Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.
9. *I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.
10. **To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

full recipe: https://www.cookingclassy.com/easy-chocolate-mousse-pie/