pie crust

Lemon Meringue Pie

This is my sister Fredda’s Birthday week.  She is my older sister.  You can’t pick your family, but there is no way I could have picked a better sister.  Anyone that knows her will concur with that statement.  She gives so much of herself all the time.  You know the saying if you get lemons, make lemonade?  Well, she knows how to do that very well.  It is only fitting that I honor her by sharing a recipe for her favorite pie–which is what else, but Lemon Meringue.

Lemon Meringue Pie

Directions

Preheat oven to 350 degrees F (175 degrees C).

  1. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  2. Note:  You can use the cooked lemon meringue pudding instead of making the filling from scratch.  Follow package directions.  Add the lemon zest and stir in the egg yolks as noted above if you are making the filling from scratch.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
That’s all for this week, until next time...From our Butcher Block to your table.  Now, off to celebrate my sister’s Birthday!
Thank you Allrecipes.com for this delicious recipe!
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Taco Pie

How about an easy breezy dish that will keep them coming back for more? This can be put together in 10 minutes Mauri-1and will cook in 20 minutes.  I do recommend that you pre-cook the pie crust before you fill it. Another great tip is to cook up Extra lean ground beef with taco seasoning and freeze it in one pound packages. You can put this meal together in no time and have a great dinner with very little effort.

Taco Pie

1 pie crust put in a 9 inch pie plate with the crust edged. Cover the edge of the crust in foil
1 pound extra lean ground beeftaco pie
Taco seasoning (either a packet or 4 tablespoons of taco seasoning spice)
1/4 cup of water
1 can of refried beans (optional)
1 small sweet onion diced
1 tomato diced
sliced ripe olives (optional)
diced lettuce (optional)
diced green onion tops (optional)
sour cream (optional)
2 to 3 cups of shredded Mexican Cheese
15 oz. jar of salsa of your choice

Pre-heat oven to 375 degrees. Place the pie crust on a center rack and bake for 8 minutes. Remove from oven.

In a skillet brown the extra lean ground beef, add taco seasoning and water to pan and simmer for an additional 5 minutes.

Place cooked beef with taco seasoning in the bottom of the pie crust. If you are using refried beans, stir them in with the beef before you put it on the bottom of the pie crust. Top with onions, tomatoes and cheese. Return the pie plate to the oven and cook for an additional 15 to 20 minutes. Serve with your favorite taco toppings, sliced ripe olives, diced lettuce, diced green onion tops, sour cream and salsa.

Leftovers are great heated up in the microwave.

Until next time…From our Butcher Block to your Table.

 

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Coconut Cream Pie

We just got in sweetened coconut at our market.  I could not wait to make Coconut cream pie.  One thing about making Coconut Cream pie–once you start there is no turning back.  You must cook the filling and cover it immediately with meringue and bake in the oven. Whew.  I can’t wait to try this pie.  I will make sure I save the Butcher a Mauri-1piece.

[amd-zlrecipe-recipe:26][amd-zlrecipe-recipe:26]Coconut Cream Pie

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Easy Paleo Pumpkin Pie

It’s been a while since I have given you an update on my Paleo lifestyle. I feel great and my weight is between 112 and 114 pounds on any given day.Mauri-1  I have been following this plan since May 1st.  I do go off a little; However, I would say I am 85% Paleo in my meal choices.  That said, I have been wanting Pumpkin Pie.  I did use a Pillsbury ready made crust for my pie; However, there are Paleo pie crusts on the market if you want to go totally Paleo on this pie.  I ate the crust and enjoyed every bite.

Paleo Pumpkin Pie
Single pie crust (Paleo or Pillsbury Pie Crust)
15 ounce can of canned pumpkin puree (or 1 1/2 cups of homemade pumpkin puree)
3 eggs
1/2 cup coconut milk
1/2 cup honey
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg (or add another teaspoon of cinnamon)Paleo Pumpkin Pie
1/8 teaspoon sea salt

Preheat oven to 350 degrees. Put the pie crust in a 9 inch pie pan.  Flute the edge of the crust with your index fingers.  Cover the fluted part of the crust with 2 inch strips of aluminum foil.  Beat the eggs with a fork and add in the pumpkin puree. Stir in coconut milk, honey, cinnamon, nutmeg and salt until well blended. Pour the filling in to the pie crust. Bake at 350 degrees for 45 minutes.  Carefully remove the foil strips from the crust.  Allow to cool, then refrigerate for 2 hours to set up.

This is a keeper. I hope you enjoy this as much as I did. I just made my second pumpkin pie this week.

Until next time…From our Butcher Block to your Table.

 

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