Heavenly Pie Recipes

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!

HEAVENLY PIE

Steps:

• 1. Beat together condensed milk,whipped topping and lemon juice. fold in the drained crushed pineapple.
• 2. Pour into 2 med sized prepared graham cracker crust, (or one large) sprinkle chopped walnuts over the top, refrigerated about 4 hours

HEAVENLY LEMON PIE

Steps:

• Combine egg whites, cream of tartar and vanilla.
• beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.
• Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour.
• Beat egg yolks slightly in the top of a double boiler.
• Stir in 1/2 cup sugar, lemon juice, lemon rind and salt.
• Cook for 10 minutes or until thick.
• When mixture is cool, whip the cream and fold custard into it.
• Put in the baked pie shell.
• Chill 12 hours.