Whether it’s a classic strawberry or sophisticated lime chiffon, you’re sure to find a pie from some of our favorite LDS bakers to fit your summer cravings.
· 1 1/2 cups finely ground graham cracker crumbs, about 10 whole crackers
· 1/3 cup granulated sugar
· 6 tablespoons butter, melted
· 1 (8 oz.) package cream cheese, at room temperature
· 1¼ cups heavy cream
· 1 (13 oz.) jar Nutella
· 3 cups miniature marshmallows
· 1 cup milk chocolate chips
Preheat oven to 375° F. In large bowl, mix graham cracker crumbs, sugar, and melted butter until blended. Press mixture into 8- or 9-inch broiler-safe pie pan. Bake 7 minutes, then remove from oven and let cool completely. In large bowl, beat together cream cheese and cream with electric mixer on high speed until all ingredients are combined and smooth. Gently fold in Nutella until combined. Spoon into crust and spread evenly. Cover and refrigerate at least 3 hours. Before serving, top with marshmallows and press gently into chocolate filling. Broil 1 to 2 minutes or until marshmallows are golden brown. Melt chocolate chips in microwave-safe bowl on high power for 30 seconds. Stir. Continue to heat and stir in 30-second intervals until chips are melted and smooth. Drizzle melted chocolate over top of pie.
Find more delicious recipes like this one in Sweets and Treats with Six Sisters’ Stuff, available at Deseret Book stores and deseretbook.com.
Lime Chiffon Pie
· 1 baked (9-inch) pie shell
· 1/2 cup sugar, divided
· 1 envelope (or 1 tablespoon) unflavored gelatin
· 1/2 cup water
· 1/4 cup lime juice
· 2 egg yolks
· 1 teaspoon lime zest
· 1 drop green food coloring (optional)
· 3 egg whites
· 1 (8 oz.) tub frozen whipped topping, thawed
In medium saucepan, combine 1/4 cup sugar and gelatin. Add water and lime juice. Cook and stir over low heat until gelatin is completely dissolved. In medium bowl, slightly beat egg yolks. Gradually stir gelatin mixture into egg yolks and then return egg yolk mixture to saucepan. Bring to gentle boil; cook and stir 2 minutes more. Remove from heat. Cool slightly. Stir in lime zest and food coloring. Cover and chill until mixture is consistency of syrup, stirring occasionally. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup sugar, beating on high speed until stiff peaks form. Fold egg whites into slightly thickened gelatin. Fold whipped topping into gelatin mixture. If necessary, chill filling until it mounds when spooned (about 1 hour). Spoon filling into baked pie shell. Cover and chill at least 4 hours (or overnight, if desired).
Lemon Truffle Pie
· 1 graham cracker crust or baked (9-inch) pie shell
· 3 tablespoons cornstarch
· 1/3 cup sugar plus 1/4 cup sugar, divided
· 1 1/2 cups water
· 5 tablespoons lemon juice
· Zest from 2 lemons
· 4 egg yolks, beaten
· 1 1/2 tablespoons butter
· 1 cup white chocolate chips
· 2 (8 oz.) packages cream cheese, room temperature
· 1 cup whipped cream
· Toasted sliced almonds, for garnish
Mix cornstarch and cup sugar in medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In separate bowl, beat egg yolks with fork; add 1/4 cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for 1 minute.
Remove from heat; add butter and stir until melted. Remove 1 1/2 cups of liquid and reserve for top layer. Add white chocolate chips to remaining liquid and stir until they are melted and mixed in well. Cut cream cheese in small cubes and add to white chocolate mixture. Stir until well mixed and smooth. (You may need to use an electric mixer.) Pour mixture into baked pie shell or graham cracker crust. Pour reserved lemon sauce on top and chill at least 2 hours. Spread whipped cream over lemon filling. Garnish with toasted sliced almonds.
Fresh Strawberry Pie
· 1 baked (9-inch) pie shell
· 4 cups diced ripe strawberries
· 2 cups granulated sugar
· 1/2 teaspoon salt
· 1/2 cup cornstarch
· 1/2 teaspoon lemon zest
· 2 tablespoons freshly squeezed lemon juice
· 2 cups halved ripe strawberries
· 1/2 cup fresh blueberries, divided
· Whipped cream, for garnish
Place diced strawberries in gallon-sized zipper-lock bag. Seal well and knead bag to crush berries. Pour crushed berries into large saucepan and combine with sugar and salt. Remove 1 cup of mixture and blend with cornstarch in small bowl; pour back into saucepan. Cook and stir strawberry mixture over medium-high heat until it comes to a boil. Reduce heat to medium and continue to stir and scrape bottom of pan until mixture is thick and clear. Stir in lemon zest. Place in chilled, medium-sized bowl and cool in refrigerator, about 1 hour. Stir in lemon juice. Place halved strawberries and ¼ cup of blueberries in bottom of baked pie shell. Spoon chilled glaze over berries. Garnish with whipped cream and remaining blueberries.
Mini Pecan Pies
· Pastry for double-crust pie
· 2/3 cup chopped pecans, divided
· 1 cup packed brown sugar
· 2/3 cup light corn syrup
· 2 teaspoons vanilla
· 3/4 teaspoon salt
· 2 eggs
· 2 egg whites
· Whipped cream, for garnish
· 24 pecan halves, for garnish
Preheat oven to 375° F. Coat 2 muffin tins with nonstick cooking spray. Roll out pastry dough into large rectangle. Use round cookie cutter to cut out large circles. Press dough circle into each muffin cup, lining sides and bottom with dough. Divide 1/3 cup pecans among pastry-lined muffin cups; set aside. In large bowl, stir remaining 1/3 cup pecans, brown sugar, corn syrup, vanilla, salt, eggs, and egg whites until well combined. Spoon filling into muffin tins. Bake 20 minutes. Cool in pan 10 minutes and then run knife around pie crust to loosen. Carefully remove to cooling racks. Serve with dollop of whipped cream and garnish with pecan half.
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For more delicious treats, check out The Lion House Cookbook, available at Deseret Book stores and deseretbook.com.