Mile High Lemon Meringue Pie

  I love lemon meringue pie but I never made one. I understand that meringues do not like humidity. I really don’t care for it either. ๐Ÿ˜‰  So I decided to try it but it had to a mile high meringue. 

  
Pie Crust:

Preheat oven to 375 degrees. 

1 stick of butter melted and cooled

1 1/2 cups of graham cracker crumbs

1/2 cup of crushed macadamia nuts*

1/2 cup granulated sugar

in a bowl, mix together butter, graham cracker crumbs, nuts and sugar. Press into a 9 1/2 inch deep dish pie plate. Bake at 375 degrees for 8 minutes or until golden brown. Cool completely before making the pie. 

*If you are allergic to nuts, use 2 cups of graham cracker crumbs and omit the nuts.   
Pie Filling:

Preheat oven to 325 degrees. 

2 cans of sweetened condensed milk 

8 egg yolks

3/4 cups fresh lemon juice (I used 5 lemons)

2 teaspoons of lemon zest

In a large bowl whisk sweetened condensed milk and egg yolks. Whisk in lemon juice. Add in zest and whisk until it all blended. Pour into pie crust and bake for 14 – 17 minutes until custard is set. Mine was done in 14 minutes. Remove from oven and make meringue.  You want to cover your pie while it’s still hot. Do not turn your oven off. 

  
Meringue:

8 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

3/4 teaspoon vanilla

Use a metal or glass bowl only. Wipe the inside  of the bowl and and attachments with with white vinegar. This will remove any oil from the bowl and whipping attachments. Beat egg whites on high speed until soft peaks are formed. Add cream of tartar and continue beating on high speed until stiff peaks are formed. Add sugar and mix to combine. Finally add vanilla. Top your pie with meringue and seal the edges. I tried to make spikey tips on my meringue but it was too stiff. Live and learn! It still tasted great, spikes or no spikes! Bake in oven at 325 degrees for 10 – 15 minutes until golden brown.  Cool completely before slicing.  (I cut mine too soon.)  Store at room temperature covered an inverted bowl as a dome or with a cake cover on top.  

  

  

Please stop by and check out the other spring desserts from my blogger friends.

  
http://crumbsinmymustachio.wordpress.com/2016/03/14/chocolate-strawberry-tart/

Chocolate Strawberry Tart

  
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http://www.therowdybaker.com/?p=4395/

Irish Coffee Macaroons 

  
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http://cookingfromasahm.blogspot.com/2016/03/easy-reeses-peanut-butter-cup-pie.html

Easy Reeses Peanut Butter Cup Pie

  

Ginger Snappy Egg Nog Pie


I love egg nog. I love that it reminds me of the holidays when everyone is happy and preparing for Christmas. My ginger snap crust puts the perfect zing with the egg nog filling. I don’t make many pies, but when I do, it’s a good one!

Pie Crust Ingredients:
1 12 ounce box of ginger snap cookies, I used store brand
1 stick of butter, melted

Preheat oven to 325 degrees. Pulse cookies in food processor until it has become fine crumbs. I used 2 1/2 cups cookie crumbs for my 11 inch pie pan. In a bowl, combine with melted butter. Press into pie plate and bake for 12 minutes. Cool completely.
*for a 9 inch pie plate, use 2 cups of cookie crumbs, butter amount can stay the same

Egg Nog Pie Filling Ingredients:
4 cups egg nog, I used my favorite, Publix Low Fat
2 box of instant vanilla pudding mix
1/2 cup of rum, I used Sailor Jerry’s, or 1 tablespoon of rum extract
1/4 teaspoon nutmeg
2 tablespoons cornstarch
**for a 9 inch pie plate, use 2 cups egg nog, 1 box of pudding, 1 tablespoon of cornstarch, the rum/rum extract and nutmeg can be altered to your tastes

Beat in the above ingredients until thickened and pour into a cooled pie crust. Refrigerate and enjoy!

Whip Cream and nutmeg for garnish.

Whip Cream:
1 8 ounce container of heavy whipping cream
Extract or rum
1 cup of powdered sugar

Chill mixing bowl and attachments in refrigerator for a minimum of 20 minutes. Pour 8 ounces of heavy whipping cream into the chilled bowl. Whip until the cream has formed stiff peaks, so that it can stand up without falling. Add 1 teaspoon of vanilla or a teaspoon or two of rum if desired. Add about a cup of powdered sugar, taste it to make its sweet, but not overly sweet. Pipe onto to pie with a 1 M tip.

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Plated Piรฑa Colada

If you like Piรฑa Coladas….you will love this dessert. Light, creamy and dreamy with some Malibu Coconut Rum thrown in for rummy fun. Decorate with coconut whip cream for extra yumminess!

Tart Shell Ingredients:
2 packages of Sandies Shortbread Cookies (1 package and one sleeve of cookies from the other pack-7 cookies)
4 Tablespoons of butter, melted

Preheat oven to 325 degrees. Put cookies in a food processor and process until cookies are fine crumbs. Put in a bowl and add melted butter. Mix and press into a tart pan. Bake for 7 minutes. Let cool completely.

Piรฑa Colada:
1 8 ounce block of cream cheese
8 ounces of heavy whipping cream
1 – 1 1/2 cups of powdered sugar*
4 shot glasses of Malibu Rum *can substitute 2 teaspoons of rum extract
1 8 ounce can of crushed pineapple, drained well, no excess juice

In a mixing bowl that had been chilled 30 minutes in the refrigerator, blend cold cream cheese. Pour in whipping cream and blend to stiff consistency. Add powdered sugar, taste after adding one cup. Add another half cup of powdered sugar to achieve the sweetness you desire. Mix in rum or rum extract and crushed pineapple. Blend well. Pour into cooled tart crust and refrigerate.

Garnishes:
Pineapple Tibits
Pineapple Ring
Coconut Whip Cream
Paper Umbrella

Coconut Whip Cream:
4 ounces heavy whipping cream
1/2 cup powdered sugar
2-3 teaspoons of coconut extract

In a chilled mixing bowl, whip heavy whipping cream to stiff peaks. Add sugar and extract. Pipe on top of tart and decorate with pineapple.

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