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Ultimate Lemon Meringue Pie

16 Jan

1 prepared graham cracker crust

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large eggs, separated

1-1/2 cups water

1 TBSP lemon zest

1/2 cup fresh lemon juice

2 TBSP butter


Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.


1 TBSP cornstarch

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 large egg whites

1/2 tsp vanilla

Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.


Chocolate Barvarian Cream Pie

13 Jan

1-9 inch graham cracker crust

1-3/4 cups milk

1 envelope unflavored gelatin

2/3 cup sugar

6 TBSP cocoa

1 TBSP light corn syrup

2 TBSP butter

3/4 tsp vanilla

1 cup heavy cream

Pour 1 cup milk into a saucepan; sprinkle gelatin on top. Let stand 5 minutes to soften gelatin. Combine sugar and cocoa; add to mixture in saucepan. Add corn syrup. Cook over medium heat; stirring constantly until mixture comes to a boil. Remove from heat. Add butter, and stir until melted. Blend in remaining 3/4 cup milk and vanilla. Pour into large bowl. Let cool to room temperature. Chill until almost set. Whip cream until stiff. Whip cooled mixture on medium speed until smooth. Blend half of whipped cream into chocolate mixture on low-speed just until smooth. Pour into pie shell. Chill until set. Top with whipped cream.

Key Lime Pie

11 Jan

1 prepared Graham cracker crust

2 (14 oz) cans sweetened condensed milk

1 cup fresh key lime juice

2 egg whites

1/4 tsp cream tartar

2 TBSP granulated sugar


Stir together milk and lime juice until blended. Pour in pie crust. Beat egg whites and cream of tartar at high-speed  until foamy. Add sugar, 1 TBSP at a time, beating until soft peaks form 2 to 4 minutes. Spread over filling, sealing edges. Bake at 325 for 22 to 25 minutes. Cover and chill 8 hours.

Tangy Lemon Pie

11 Jan

1 large Graham cracker crust

2 cups sugar

6 TBSP cornstarch

1 cup fresh lemon juice

8 large eggs

1/2 cup butter, melted

4 drop yellow food coloring.


Whisk together sugar and cornstarch in a heavy,non-aluminim saucepan; gradually whisk in lemon juice, eggs, and butter. Cook, whisking constantly, over medium low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes. Pour into crust. Cover and chill 4 hours or until set.

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