World Famous Recipes

Key Lime Pie

2 eggs
1 egg yolk1 can(14 oz) sweetened condensed milk
1/2 cup fresh or bottled key lime juice or 1/2 cup lime juice
2 tbs water
1-2 drops green food coloring(optional)
1 tsp grated lime peel
1 graham pie crust
1 cup whipping cream
2 tbs sugar
1/2 tsp vanilla
key lime slices or lime slices(optional)

In a large mixing bowl beat eggs and yolk with wire whisk until
combined.  Gradually add milk to yolks, beating until combined.  Add
lime juice, water, food coloring(if desired) and lime peel.  Whisk
until well mixed.  Pour into crust.  Place on baking sheet and bake
at 350 degrees for 20 min or until almost set in center.  Cool on
wire rack for 1 hour.  Refrigerate for at least 4 hours.  Chill
small mixing bowl and beater of electric mixer.  In chiiled bowl
beat cream, sugar, and vanilla on medium speed of electric mixer
until stiff peaks form.  Pipe or spoon whipped cream around edges of
pie.  Garnish with lime slices, if desired.

Pumpkin Pie

2 eggs
1 regular(15 oz) can plain pumpkin
7 tbs splenda
1/2 tsp molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
5 tbs silk spy cream
3/4 cup unsweetend vanilla soy milk
2 tbs cornstarch

Mix ingriedients in order, pour into pre made pie shell.  Bake 14 min
at 425 degrees.  Lower heat to 350 degrees, bake 40-45 min or until
knife comes out clean.

Mom’s Shepherd’s Pie
Categories: Meats, Entrees, Mom
Yield: 1 pie

Lamb, leftover, cubed
Onion, chopped
Bell pepper, chopped
1 T  Cornstarch, softened in
3/4 c  Water, cold
Rosemary
Parsley, fresh

Potatoes, mashed

Butter

In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes.
Add onion and pepper, saute.

Add not quite enough water to cover what’s in skillet.  Soften
cornstarch in cold water.  Add with seasonings and turn into casserole.

Top with about 1/2 inch of mashed potatoes; dot with butter.  (Might dust top
with paprika and/or Parmesan.)  Bake at 400 degrees F. till toasted, about 30
minutes.

Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust

3/4 cup (180 ml) sugar

2 Tbs (30 ml) cornstarch

A pinch of salt

2 eggs

2 cups (500 ml) milk

1/4 cup (60 ml) heavy cream

1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract

2 Tbs (30 ml) butter

1 cup (250 ml) thinly sliced bananas

For the topping:

1 cup (250 ml) heavy cream

2 Tbs powdered (confectioner’s) sugar

1/2 tsp (2 ml) vanilla extract

1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum

foil, filling it with pie weights, beans, or rice, and baking it in a

preheated 425F (220C) oven for 12 minutes. Reduce the oven

temperature to 350F (180C), carefully remove the foil and the weights,

and bake until deep golden brown, 15 to 20 minutes. Cool on a wire

rack. Note: Many prepared Graham cracker pie crusts are already

pre-baked. Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot. Whisk together the

eggs, milk, and cream in a mixing bowl. Stir the milk mixture into

the sugar mixture, add the vanilla, and bring to a boil over moderate

heat, stirring constantly. Remove from the heat, stir in the butter

until melted and thoroughly incorporated, and fold in the sliced

bananas. Allow to cool for 15 minutes before pouring into the

pre-baked pie shell. Cover with plastic wrap (press the plastic wrap

directly onto the pudding mixture in order to prevent a skin from

forming) and refrigerate until cool. Immediately before serving,

combine the topping ingredients in a mixing bowl and beat until stiff

peaks form. Serve pie topped with whipped cream. Serves 6 to 8.

Cracker Pecan Pie Recipe

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4 egg whites

1 cup caster sugar [ fine sugar ]

24 salted cracker biscuits [crushed ]

1 cup pecans

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Beat egg whites until frothy. Gradually add sugar

beating until mixture is stiff and shiny. Fold in crushed

biscuits and chopped pecans. Cook in greased pie dish in

slow oven [ approx 160 C ] for 35-40 minutes.

Allow to cool completely at room temperature and then

refrigerate. Serve with whipped cream and decorate with pecans.

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This recipe makes its own crust.