Saturday, November 29, 2008

{oreo and lemon meringue pie}

Lemon Meringue Pie

2 C. sugar
1/2 C. cornstarch
1-3/4 C. water
4 egg yolks, beaten
1/4 c. butter
3 t. grated lemon peel (yellow part only)
scant c. lemon juice
food coloring (opt.)
9 in. baked pie crust

Mix cornstarch and sugar in med. sauce pan. Gradually stir in water. Cook over med. heat stirring gently until it thickens and boils. Boil and stir for 1 minute. Pour half of mixture into egg yolks. Then pour back. Boil for 2 more min. and stir. Remove from heat. add butter, lemon juice and peel. Pour into shell.

4 egg whites
1/2 t. cream of tartar
1/2 c. sugar
1/2 t. vanilla

Beat until stiff. put on warm lemon stuff. Bake 10 min. @ 400 or until golden.

Note: I tried making a lemon pie and I didn't prepare everything like I should have and ended up scalding it. set it up so that you can add things like they do on TV. Measure everything out before you even start. It tasted AMAZING!!!!

Pie Shell:
(single crust)
1/2 c shortening,
1-1/2 c. flour
1/2 t. salt
6-8 T ice water

sift flour and salt. Cut shortening into flour mixture. Add water SLOWLY fluff with fork while adding water until dough holds together. Refrigerate for 5 min. Roll out. Single Crust:Bake at 400 for 7 min. Double Crust: Bake at 425 for 35-45 min.


Oreo Pie
1 small package instant chocolate pudding
1 C. cold milk
1 C. mini chocolate chips
1 chocolate crumb crust (1-1/2 C. crumbs from chocolate grahams or famous wafers and 1/3 c. melted butter
8 oz. cool whip
30 crushed oreos
Mix pudding with milk. Fold in cool whip, mini chips and 2/3 of the crushed Oreos. Spoon into crust. Sprinkle remaining crushed Oreos on top. Freeze at least 4 hours.
Remove from freezer 10 min. before serving.


both recipes courtesy Julie Pettit - Mother-in-law Extraordinaire! However, the crust recipe is my Aunt Suzanne's. Seriously the best crust I've ever tasted!

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