AwesomeBites

Tag: Pie

  • Key Lime Pie

    Ingredients

    How to make it

    • In a mixer bowl, add the juice with the condensed milk and whip until thick.
    • Fold in the whipped cream or Cool Whip.
    • Pour mixture into the pie crust and refrigerate for an hour.
    • Cut and serve!
    • For single servings, put one shortbread cookie in the bottom of a wine glass or serving cup and top with the key lime mixture and chill for one hour.
    • For a great cheesecake-type of Key Lime dessert, add one 8 ounce block of cream cheese to the condensed milk and juice and mix well, adding the whipping cream after the mixture is smooth. Taste for sweetness and add powdered sugar by the tablespoon to the mix if you like it sweeter while you mix it all together.

  • Mom’s Rhubarb Pie

    6-7 stalks [1 3/4 pounds] fresh rhubarb,
    peeled and cut into 1/2 inch thick slices [about 5 cups]
    1/2 teaspoon fresh squeezed lemon juice
    1 teaspoon grated lemon rind
    1 1/2 cups sugar
    1/3 cup flour
    Pinch salt
    1 [15 ounce] box refrigerated piecrust
    2 tablespoons butter, cut into pieces
    1 egg yolk
    1 teaspoon cold water

    Preparation

    Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

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