Pink Lemonade & Limeade Pies

 

** Recipe from The Prepared Pantry **

Crust
* 1 1/2 c. graham cracker crumbs
* 1/4 c. sugar
* 4 Tbl. butter

Heat oven to 350.  Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.   Press the crumbs across the bottom of the pan and up the sides.  Bake for eight to ten minutes


Filling
* 1 (8 oz.) packet of cream cheese, softened
* 1 (14 oz.) can sweetened condensed milk
* 3/4 c. pink lemonade concentrate (not mixed with water) ** FOR LIMEADE PIE - use 3/4 c. limeade concentrate (not mixed with water)
* 2 Tbl. lemon juice (fresh or bottled)
* red food coloring as desired  ** FOR LIMEADE PIE - use green

Using whip attachment, mix cream cheese & sweetened condensed milk on med-high until smooth.  (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)  Add lemonade/limeade concentrate & juice; continue beating.  Add food coloring as desired.  Pour mixture into pie shell & place in freezer while you mix topping.

Topping
* 1/3 c. shredded coconut
* red food coloring  ** FOR LIMEADE PIE - use green
* 1 c. whipping cream
* 3 Tbl. sugar
* 1 tsp. vanilla

Place coconut in a small bowl with a drop of food coloring and a couple drops of water; stir until coconut turns pink/green.  Whip cream until stiff, adding sugar & vanilla.  Spoon cream over pie filling and garnish with the pink/green coconut.  Freeze pie until firm.

** Recipe from Annie's Eats **

For the crust:
* 1 large egg yolk
* 1 Tbl. heavy cream
* ½ tsp. vanilla extract
* 1 ¼ c. all-purpose flour, plus more for dusting the work surface
* 2/3 c. confectioners’ sugar
* ¼ tsp. salt
* 8 Tbl. cold unsalted butter, cut into ½-inch cubes

For the ganache:
* 2 oz. bittersweet chocolate, finely chopped
* ¼ c. heavy cream
* 1 Tbl. unsalted butter, at room temperature

For the filling:
* 8 oz. cream cheese, softened
* ½ c. confectioners’ sugar, sifted
* ½ tsp. vanilla extract
* 2 Tbl. milk or cream

For topping:
* Fresh strawberries, sliced (approximately 12 oz.)
* Melted bittersweet or semisweet chocolate, for drizzling (optional)

To make the tart shell, whisk together the egg yolk, cream & vanilla in a sm. bowl; set aside. Place flour, sugar, & salt in food processor.  Process briefly to combine.  Scatter butter pieces over flour mixture; process to cut butter into the flour until mixture resembles coarse meal, about 15 - 1 sec. pulses.  With machine running, add egg mixture & process until dough just comes together, about 12 secs.  Turn dough onto a sheet of plastic wrap & press into a 6" disc.  Wrap in plastic wrap & refrigerate at least 1 hr. or up to 48 hrs.  Remove dough from refrigerator.  (If refrigerated for more than an hr, let stand at room temp. until malleable.)  Unwrap & roll dough out on a lightly floured surface to a 13" round.  Transfer dough to a 9" tart pan.  Mold dough to sides of tart pan & remove excess off top.  Set dough-lined tart pan on large plate & freeze 30 min.  Meanwhile, adjust oven rack to middle position.  Preheat oven to 375.  Set dough-lined tart pan on baking sheet, press a 12" square of foil into frozen shell & over edge, and fill with pie weights.  Bake 30 min, rotating halfway through baking time.  Remove from oven & carefully remove foil and weights.  Continue to bake until deep golden brown, 5-8 min. longer.  Transfer to a wire rack to cool.  For ganache:  place chocolate in a heatproof bowl.  Bring cream to a simmer in a sm. saucepan.  Remove from heat & pour over chocolate.  Let sit 1-2 min. to melt the chocolate.  Whisk together until a smooth ganache forms.  If there are still bits of unmelted chocolate, microwave in 10 sec. intervals, whisking in between, until ganache is completely smooth.  Whisk in butter.  Spread ganache in a thin even layer over bottom of cooled tart shell.  Allow ganache to set before proceeding.  For filling: beat together cream cheese & powdered sugar, on med-high, until smooth.  Blend in vanilla & milk or cream.  Spread cream cheese mixture over cooled ganache in tart shell.  Starting from the outside & working toward the center, place sliced strawberries in concentric circles slightly overlapping each other.  Gently press berries into cream cheese mixture to help keep them in place.  Drizzle with melted chocolate, if desired.  Chill until ready to serve.

Outrageous Strawberry Pie

** Recipe from Better at Home **

* 1 c. boiling water
*  2/3 c. 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
* 1 1/4 c. Chex® cereal
* 1 1/4 c. small pretzel twists (use GF pretzels for a GF pie!!)
* 1/3 c. butter or margarine, melted
* 1 1/2 c.  sliced fresh strawberries
* 1 c. fat-free whipped topping
* 4 medium fresh strawberries, cut in half

In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hr. 30 min. or until thickened but not set.  Meanwhile, heat oven to 350. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 c. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9" glass pie plate. Bake about 10 min. or until crust is light golden brown. Set aside to cool.  Beat gelatin mixture on high, 7-8 min. or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hr. or until firm.  To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.

Boston Cream Pie - Two Ways

  Boston Cream Pie Made Over

 

 

** Recipe from Kraft **

* 1 pkg. (1.0 oz.) vanilla flavor fat free, sugar free instant pudding

* 1-1/2 c.  fat-free milk

* 1 c. thawed whipped topping, divided

* 1  prepared round angel food cake (10 oz.), cut horizontally into 3 layers

* 1 square semi-sweet chocolate, chopped 

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 c. whipped topping.  STACK cake layers on serving plate, spreading pudding mixture between layers.  MICROWAVE chocolate and remaining whipped topping in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving. 

Boston Cream Pie

 

** Recipe from Kraft **

* 1 pkg. (3.4 oz.) vanilla flavor instant pudding

* 1 c.  plus 2 Tbl. milk, divided

* 1-1/2 c. thawed whipped topping

* 1 round yellow cake (8 or 9")

* 1 sq. unsweetened chocolate

* 1 Tbl.  butter

* 3/4 c. powdered sugar

 

BEAT pudding mix and 1 c. milk with whisk 2 min.  Stir in whipped topping.  Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife. STACK cake layers on serving plate, spreading pudding mixture between layers. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.