Heavenly Pie Recipes

Steps:

• 1. MERINGUE CRUST:
• 2. Beat egg whites until foamy.
• 3. Add cream of tartar and continue beating.
• 4. Add sugar slowly and continue beating until still peaks.
• 5. Spread into a well-greased 9" pie pan.
• 6. Bake 20 minutes at 275°.
• 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
• 8. Cook on rack.
• 9. FILLING:
• 10. Beat yolks and sugar until thick and lemon color.
• 11. Add juice and rind slowly.
• 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
• 13. Cool. Then fold in the whipped heavy cream.
• 14. Put filling inside the meringue shell and refrigerate 24 hours.

Steps:

• 1. Beat together condensed milk,whipped topping and lemon juice. fold in the drained crushed pineapple.
• 2. Pour into 2 med sized prepared graham cracker crust, (or one large) sprinkle chopped walnuts over the top, refrigerated about 4 hours

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!