Real Lemon Pie

April 5, 2008

Just because it’s easy doesn’t mean it’s not great! And, yes, you use the whole lemon, rind and all. SAM

3 eggs
1 large lemon, unpeeled, seeded, and quartered
1 1/4 cups granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Dash of salt
1/4 cup butter, melted
1 9-inch prepared pastry shell,, unbaked

Preheat the oven to 350 degrees F. In a blender or food processor, combine the eggs, lemon, sugar, lemon juice, vanilla extract, and salt. Process until smooth. Add the butter and process 5 seconds longer. Pour into the prepared pastry shell and bake for 30 to 35 minutes. Cool on a wire rack. Serve with vanilla ice cream.
Makes 8 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

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Irish Oatmeal Pie

March 17, 2008
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This pie is full of oatmeal and, yes, truly, it is delicious, especially with Irish Coffee! SAM & HARRY

3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 1/8 cups light corn syrup
3/4 cup whipping cream
6 tablespoons butter, melted
1 1/2 cups sweetened, flaked coconut
1 cup, plus 2 tablespoons rolled oats, uncooked
Pinch of salt
1 1/2 teaspoons vanilla extract
1 (10-inch) deep-dish pastry shell, unbaked

Preheat the oven to 350 degrees F. In a large bowl, combine all ingredients except the pastry shell., mixing well. Pour into the pastry shell and bake for 45 to 55 minutes or until browned and set.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Key Lime Pie

December 1, 2007

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If you never cook with pre-packaged ingredients, stop reading right now. Otherwise, next time you need a super-convenient, easy-as-pie pie, make this. You’ll love it! SAM

1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 cups whipped non-diary topping, thawed
1 9-inch Graham Cracker Crust

In a large bowl, combine the milk and lime juice. Fold the whipped topping into the milk mixture and pour into a cooled Graham Cracker Crust. Freeze until semi-firm, about 4 hours. Let stand at room temperature for 10 minutes before serving.
Makes 8 servings.