Nora Ephrons Whipped Cream Recipes

Steps:

• Put first 4 ingredients into a food processor and blend until a ball is formed. Pat out into a buttered pie plate. Bake 10 min. @ 425 degrees. Remove from oven. Beat 3 egg yolks slightly. Combine with 1 cup sugar, flour and sour cream. Arrange peaches in crust and pour egg mixture over peaches. Cover with foil. Reduce oven to 350 and bak 45 minutes. Remove the foil and bake 15 minutes or more until filling is done.

Steps:

• Preheat oven to 350.
• Mix cream cheese with the eggs, 1 cup of sugar and vanilla. Pour into graham cracker crust and bake 45 minutes. Remove from the oven and cool 15 minutes.
• While pie is cooling, mix sour cream with 1/2 cup sugar. Spread gently over the top and bake 10 minutes more.
• Cool and then refrigerate for several hours.

Steps:

• Preheat oven to 425.
• Put 1 1/4 cups flour, salt, butter and 2 tablespoons sour cream in bowl of food processor and blend until they form a ball. Pat into a buttered pie tin and bake 10 minutes.
• Lower oven temp to 350.
• In medium sized bowl, beat egg yolks slightly then combine with the sugar, 2 tablespoons flour and 1/3 cup sour cream.
• Arrange the sliced peeled, sliced peaches into the baked pie crust. Pour egg yolk mixture over peaches. Cover with aluminum foil and bake 35 minutes.
• Remove foil from pie and bake 10 minutes more, or until filling is set.

Steps:

• Put potato in a large pot of salted water and bring to a boil. Lower the heat and simmer for 20 minutes, until tender. Drain and place potatoes back in the pot over low heat and shake the pan to remove excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoons of heavy cream and add as much melted butter and salt and pepper as you feel like.
• Eat immediately.

Steps:

• Preheat oven to 375 degrees.
• Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
• Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
• Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.

Steps:

• In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
• Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
• Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.