Monday September 16, 2019
8:42 am

Pies for Summer

Pies for Summer

Mouth-watering desserts are the perfect finish to your summer holiday dinners. (Photo provided)

 

By Annette Kukoy and Jackie Shayotovich

 

These cool and creamy desserts will be perfect for a 4th of July party or any summer gathering. Jan Shield gave us the recipe for her zesty lemon cream pie. Gloria Storey shared a refreshing raspberry dssert recipe that was given to her by MaryLou Madison. We also included one of our favourite recipes for coconut cream pie.

 

Lemon Cream Pie

Crust:

9 oz. gingersnaps (about 35), finely crushed

6 tablespoons unsalted butter, melted

2 teaspoons granulated sugar

1/2 teaspoon salt

Preheat oven to 350 degrees. Place the crust ingredients in a large bowl and combine thoroughly. Press the mixture firmly into the bottom and up the sides of a 9-inch pie or tart pan. Place the pan on a rimmed baking sheet and bake until the edges are dry and set - 16-18 minutes. Let cool.

Filling:

2 large eggs

1 (14 oz.) can sweetened condensed milk

1 tablespoon finely grated lemon zest

1/2 cup lemon juice

1/2 teaspoon salt

Whisk filling ingredients together in medium bowl. Pour mixture into crust; bake until set in the center 18 to 20 minutes. Let cool and refrigerate at least 2 hours.

Topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

Whip the cream and sugar until soft peaks form - 2-3 minutes. Spread on the cooled pie and garnish with additional lemon zest.

 

Raspberry Dessert

Crust:

1 cup ground pecans

1/2 cup unsalted butter, melted

1 cup flour

2 tablespoons brown sugar

Preheat oven to 350 degrees.  Combine the crust ingredients and spread evenly on the bottom of a 9 x 13 glass baking dish. Bake 10-15 minutes, just until the crust starts to turn brown. Let cool.

Filling:

1 (8 oz.) package cream cheese

1 cup granulated sugar

1 (12 oz.) carton Cool Whip

Blend the filling ingredients together until smooth. Spread on top of the cooled crust.

Topping:

4 cups raspberries (fresh or frozen)

1 cup granulated sugar

3 tablespoons corn starch

1 tablespoon lemon juice

1 small box raspberry Jello

Cook raspberries, sugar, corn starch and lemon juice in a medium sauce pan until thick. Add Jello and stir until dissolved. Let cool, then spread on top of cheese layer. Refrigerate. (Star cookies made from store bought cookie dough decorate the top.)

 

Coconut Cream Pie

Crust:

30 chocolate wafers, finely crushed

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1/4 cup sweetened shredded coconut

Preheat oven to 350 degrees. Combine the crust ingredients thoroughly. Press the mixture into the bottom and up the ides of a 9-inch pie plate. Bake 8 to 10 minutes until the crust is fragrant. Let cool.

Filling:

1/2 cup granulated sugar

1/3 cup cornstarch

1/2 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks

3/4 teaspoon vanilla

1 1/4 cups sweetened shredded coconut

Combine sugar, cornstarch and salt in a medium saucepan. Whisk in the milk; cook, stirring constantly until bubbling and thick. Whisk the egg yolks in a medium bowl. Add the milk mixture in a slow, steady stream. Return the mixture to the saucepan and cook until it returns to a boil - 1 to 2 minutes. Stir in the coconut and vanilla. Pour the filling into the cooled crust. Refrigerate until completely set.

Topping:

1 1/2 cups heavy cream

1/4 cup confectioners’ sugar

1/2 cup sweetened shredded coconut, toasted

Whip together the cream and sugar until soft peaks form. Top the pie with the whipped cream and toasted coconut.

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