Tuesday, July 17, 2007

Pie Recipes #236 - Easy Lemon Pie

Thanks to Jeannie for this one...it sounds so delicious and so easy! You could also just use the filling to make a lemon pudding-type dessert and then top with whipped cream. Yummy!

1 pastry shell
2 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
Preheat oven to 400 degrees. Prick pie shell with a fork and bake in
preheated oven for 8 minutes, or until crust is lightly browned. Remove from
oven and cool. In a medium mixing bowl, blend egg yolks and condensed milk. Stir in lemon
juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until
it thickens. Pour into pie crust and refrigerate at
least 1 hour before serving.

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Pie Recipes #235 - Chocolate Peanut Butter Pie with Bananas

Thanks to Marilyn for submitting this latest pie recipe - this one has the addition of bananas. As usual, if you prefer, you can always use whipped fresh cream instead of Cool Whip in this recipe. :) Yum...and the Oreo crust option sounds especially delightful!

Chocolate crust
1/2 cup creamy peanut butter
2 medium bananas, sliced
2 packages Instant Chocolate Pudding & Pie Filling
1-1/2 cups Cool Whip
3 cups milk

Use a 9 inch prepared chocolate crumb crust. Or make one by crushing 22 Oreo cookies and then mixing the crumbs with 1/4 cup melted margarine or butter - then press firmly on bottom and sides of pie plate and refrigerate for 30 minutes. Spread 1/2 cup creamy peanut butter over bottom of crust. Arrange slices of 2 medium bananas over peanut butter. Beat pudding mix and milk with mixer on low for 1 minute. Pour pudding over bananas. Refrigerate at least 2 hours. Top with Cool Whip. Garnish as desired.

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Tuesday, July 03, 2007

Pie Recipes #234 - Low Fat Yogurt Pie Crust Recipe

This is a great way to cut back on a lot of the fat in a traditional pastry recipe - by using plain yogurt. Two recipes for yogurt pie crusts are here: Yogurt Pie Crusts

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