Kaceys Easy Spring Pie Recipes

EASY SPRING PIE

Steps:

• Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 2 cups of the gelatin; place in small bowl. Refrigerate 5 min. or until gelatin is the consistency of unbeaten egg whites. Carefully spoon into crust. Refrigerate 10 min.
• Meanwhile, add 2 cups of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Refrigerate 10 min. or until mixture is thick and will mound. Carefully spoon over gelatin layer in crust.
• Refrigerate at least 3 hours or until firm. Serve topped with the remaining whipped topping. Store leftover dessert in refrigerator.

KACEY'S EASY SPRING PIE

Steps:

• Wash blackberries well in strainer. In a medium bowl, cut blackberries in half & smash a little with a fork. (Watch out for splashing juice!)
• Add sugar and cornstarch. Mix well.
• Transfer into saucepan. Cook on low 8 to 10 minutes, until thickened, stirring to prevent sticking. Set aside to cool 5 minutes.
• Mix milk and instant pudding. Whisk 2 to 3 minutes, until slightly thickened. Pour into crust.
• Pour blackberry mixture on top. Let set in refrigerator 30 minutes. Enjoy!

PALM SPRINGS KEY LIME PIE

Steps:

• PIE CRUST-----------.
• In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
• Pecans can be processed in a food processor.
• Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
• Add margarine or butter to mixture and blend with a pastry blender or fork.
• Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
• Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
• FILLING-----------.
• Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
• Separate eggs, and make sure that the egg whites DO NOT have any yolk.
• If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
• In a mixing bowl, whisk egg yolks until smooth.
• Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
• In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
• Add sugar gradually, beating continuously until stiff peaks form.
• Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
• Preheat oven to 375 F degrees.
• Pour filling mixture into cooled pie shell and level.
• Sprinkle top with reserved wafer/pecan mixture.
• Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
• Remove from oven and let cool completely on a wire rack.
• Refrigerate pie for at least 1 hour before serving.
• TOPPING-----------.
• In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
• Add vanilla extract and beat for a few seconds.
• Add sugar gradually, beating continously until thickened.
• DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
• Just before serving, decorate pie with whipped cream to your liking.
• For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
• Place a dollop of whipped cream in front and back of the projecting slice of lime.