Pie

Raspberry Dark Chocolate Mint Cream Pie

by Tammy

A swoonful of sugar. This is a serious swoon.

Dark Chocolate bottom followed by sour cream and 3 pints of fresh raspberries.

As you have heard me say many times…Pie Heals.

Divine I am telling you!

When I make this pie I use dark mint chocolate. This pie is my summer dessert go to recipe. Made it years ago with my friend Steve Windfield. It is his original recipe.

I also love that you can make it in the morning for dinner that night. I love having things I can prepare long before guests come.

Simple suggestion: Make TWO.

One pie shell…Pillsbury

1 1/2 cup water

½ cup sugar

3 tablespoons corn starch

3 tablespoons raspberry Jello

6- 8 oz of a dark chocolate bar with mint. I like to find a good dark cocoa bar at Whole foods. I buy two eat one to keep me motivated and save one for the dessert

3 tablespoons milk

1-1/2 cups sour cream

3 containers of fresh raspberries

Bake your pie shell according to direction. Let cool.

Melt chocolate in microwave. Add 3 tablespoons milk. Stir until well blended.

Pour chocolate in the bottom of the baked pie shell.

Spread sour cream over chocolate.

Mean while mix water sugar and corn starch together over med heat…keep stirring until it starts to clear and thickens. Remove from heat add Jello and stir well. Cool for about 5-10 minutes. Add fresh berries…gently stirring. Pour berries over sour cream refrigerate until firm…about one hour.

Add fresh whipped cream and garnish with more berries and mint.

If you are really willing to splurge top with fresh whipping cream and chocolate shaving. Oh soooo beautiful!

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Luscious Lemon Layered Pie

by Tammy

in Pie, Recipes

Pie Heals.

I’ve been dreaming about great Easter brunch desserts this week and can’t seem to shake all things lemon. If you love lemon this recipe of for you. If you don’t like lemon this recipe is for you.

It is dreamy good.

The first time I made it years ago my then 80 year father said, “Now this is one good Lemon Pie!” If you knew my father and how opinionated he is about pie you would call that a miracle of sorts.

I love this recipe not only because it is just delicious but because it makes two pies with ease. Of course I never make my own pie crust (hope that’s not crushing for you…) so I use Mrs. Smith deep dish pie crusts.

For a change up on the top layer I often just whip up some whipping cream and add a little lemon rind and confectioners sugar. Top with blueberries. Divine. Healing.

Ingredients

Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, lightly beaten
1/2 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional
SECOND LAYER:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix (I have used sugar free and it works just fine!)

TOPPING

1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed

Directions

Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 20-30 min.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.
For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. (I add a couple of drops lemon extract). Spread over tops of pies. Refrigerate until set. Yield: 2 pies (10 servings each).

Adapted from Taste of Home Layered Lemon Pies www.tasteofhome.com