Zesty Lemon Pie

This recipe was on the cover of Southern Living Magazine in August I think.



Lemon Ice Box Pie
Southern Living, August 2010


Total: 6 hours 20 minutes
Yield: Makes 8 servings
Ingredients

* 1 cup graham cracker crumbs
* 3 tablespoons powdered sugar
* 3 tablespoons butter, melted
* 6 egg yolks
* 2 (14-oz.) cans sweetened condensed milk
* 1 cup fresh lemon juice
* 1 cup whipping cream
* 2 tablespoons powdered sugar
* Garnishes: lemon slices, fresh mint leaves

Preparation (with pictures of my pie)

1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).





While the pie crust cooled I juiced my lemons.




2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.







3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

Apparently I don't believe in wire racks because my pictures say I didn't use one.



4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.

*I made this pie just for my husband and myself so I made whipped cream in my ISI cream whipper and stored it in the refrigerator so we could have fresh whipped cream with every slice. I knew if I put it all on top when I made it it would go flat by the time we ate the whole pie. So if I make this to serve to more than two people I would prepare the cream and dollop as instructed, however for the two of us making it in the cream whipper made more sense.

Key Lime Pie

Key lime pie is my husbands favorite dessert. He can eat a whole pie all by himself, and he will if I let him. Key lime pie is very easy and very yummy. I use the recipe right off the Nellie & Joe's Famous Key Lime Juice bottle. I know that's cheating a little to use bottled juice. So if you want to squeeze all those tiny key limes, knock yourself out.

You will need:

1 9" graham cracker pie crust (store bought or home made, I've used both)
1 14oz can Sweetened Condensed milk
1/2 C Nellie & Joe's Key Lime Juice
3 Egg yolks (whites not used)

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices if desired.

This time I decided to make my own pie crust. It's super easy. I buy the graham cracker crumbs and use the recipe on the box. It's just crumbs, sugar and butter.