LEM'N KEY LIME CREAMY PIE

A medley of sweet and sour flavor sensations help this creamy pie work in harmony with your tangy dessert cravings.

Ingredients:

½ cup sour cream

1 ½ cups plain Greek yogurt

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1/2 tablespoon cornstarch (to thicken pie so it will set)

1 Keebler shortbread crust (or graham crust)

Heavy whipping cream for garnish

Triple berry freezer jam

Directions:

HEAT oven to 350 degrees F.  Beat sour cream, yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.  Add the cornstarch and mix until any lumps are gone.  Pour into crust.

BAKE 25 to 30 minutes or until set.  Cool thoroughly.  Chill 2 hours.  Garnish with whipping cream and triple berry freezer jam.  Store in the refrigerator.

Ingredients

Ingredients all mixed together

Ready for the Oven

Just out of the Oven

PERFECT PATRIOTIC PIE (Cheesecake with red and blue M&Ms)

With Mini Baking M&Ms

A Slice with Mini Baking M&Ms

This will make a very festive dessert for any patriotic occasion (Fourth of July, Memorial Day, Veteran's Day, etc.)  Delicious Cheesecake with Milk Chocolate and Dark Chocolate M&Ms make this an amazing treat.

No Eggs were harmed while making this recipe.  (This is an egg-less cheesecake that is set using gelatin)

Loosely adapted from

 from http://www.snackpicks.com/en_US/recipes/details/star-spangled-pie.html

Preparation Time: 30 Mins.
Total Time to Serve: 5 hours.
Servings: 8

INGREDIENTS:
1 envelope unflavored gelatin
1/4 cup water
1/2 cup extra fine baker’s sugar

1 package plus 2 oz. (10 oz.) cream cheese, softened* 
¾ to 1 cup sour cream
1 teaspoon pure vanilla extract 

½ cup confectioner’s sugar (powdered sugar)

Red and blue M&Ms put through the food chopper to make ½ cup chopped (I used both Milk Chocolate and Dark Chocolate M&Ms) –  or mini M&Ms for baking*
1 cup heavy whipping cream, whipped
1 Keebler® Ready Crust® Shortbread Pie Crust, or a chocolate crumb crust
Red, white and blue sprinkles 

Whipping Cream and Red and Blue M&Ms for garnish

DIRECTIONS:

1.       Chop M&Ms in food chopper.  Set aside.

2.       In small saucepan, combine gelatin and water; let stand 1 minute.  Add sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.  Set aside to cool.

3.       In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream and vanilla. Mix well. Slowly add gelatin/sugar mixture.  Add confectioner’s sugar. Beat until combined.  .  Mix well.  Fold in whipping cream. Carefully(to avoid color mixing and ending up with purple) stir in the chopped or the mini baking red M&Ms and blue M&Ms.*

Spread in crust. Refrigerate at least 5 hours or overnight until set. Garnish with sprinkles, red and blue M&Ms and whipping cream. Store in refrigerator.  May be frozen.

Ingredients

Gelatin

Cream Cheese

Cream Cheese and Sour Cream Mixture

Gelatin Added

Gelatin Mixed In

Whipped Whipping Cream

Chopped Red and Blue M&Ms

Mini Baking M&Ms

With Chopped M&Ms added

Added to the Shortbread Pie Crust

Whipping Cream in a Ziplock Bag for Piping the Garnish

Garnished with Whipping Cream and M&Ms

Garnished with Whipping Cream, M&Ms and Red, White and Blue Sprinkles

With Strawberry Freezer Jam/Syrup

With Mini M&Ms Ready to Set

Garnished with Whipping Cream

Garnished with Whipping Cream and Red, White and Blue Sprinkles

A slice of Pie

SERVING TIME!

Pink Lemonade Ice Cream Pie - Perfect for Easter Dessert

1 Shortbread Crust for a nine inch pie plate (you may buy this or make it yourself)

1 container vanilla ice cream (1.5 quarts)

4 – 5 ½ Tablespoons Country Time Pink Lemonade powder, to taste

Whipping Cream (whipped), for garnish

White Chocolate M&M’s for garnish

A few drops of red food coloring

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add pink lemonade powder one scoop at a time – mixing each scoop in - until the desired flavor is achieved. Mix in the food coloring, if desired.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with piped whipping cream and white chocolate M&M’s in Easter colors – garnish with Spring colored Jelly Bellys.

If white chocolate M&Ms are not available, milk chocolate M&Ms may be used

To make a shortbread Crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.

Butter Brickle and Pecan Ice Cream Pie

1 shortbread crust for a nine inch pie plate (you may buy this or make it yourself*)

1 container butter pecan ice cream (1.5 quarts)

1 cup Heath Bit O’ Brickle Chips for baking

½ - 1 cup toasted pecan chips**

¼ cup butterscotch caramel for drizzling and garnish

Whipping cream (whipped), for garnish

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add the Heath chips. Mix well.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with butterscotch caramel ,toasted pecans and piped whipping cream.

*To make a shortbread crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.

**To toast pecan chips –

Preheat oven to 400 degrees Fahrenheit. Place pecan chips in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

Raspberry Lemonade Ice Cream Dessert Fantasy

15 oz. shortbread cookies – 1 ½ boxes Lorna Doone shortbread cookies (made into fine crumbs)

¾ cup butter, melted

1 cup toasted coconut* (toasted pecans may be used in place of coconut)

1.5 quarts vanilla ice cream

1 can (12 fluid oz.) frozen raspberry lemonade concentrate

A few drops red food coloring (if desired)

Fresh raspberries – for garnish

Whipping cream – whipped for garnish

Chocolate syrup – for garnish

Cooking spray to grease pan

Directions:

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Press into a greased 15-in. x 10-in. x 1-in. pan (jelly roll pan). Place in the freezer for at least 10 minutes.

3. Place ice cream and the lemonade concentrate into a large mixing bowl and mix well. Add a few drops of red food coloring (if desired) to turn it pink.

4. Spread evenly over chilled shortbread crumbs and freeze for 10 minutes or until partially firm.

5. Sprinkle toasted coconut onto ice cream layer. Press in.

6. Wrap pan tightly with plastic wrap and return to freezer for at least 10 hours or until completely set.

7. Garnish with fresh raspberries, chocolate syrup and/or whipped cream

*To toast coconut –

Preheat oven to 400 degrees Fahrenheit. Place coconut in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

**You can make your own homemade shortbread and also raspberry lemonade concentrate and the recipe would also work.