Lemon Meringue Pie



Grandma Reed's Lemon Meringue Pie

This pie was passed on from my Grandmother Reed to my mom Karma to me.  I love it.  It is probably my favorite pie and as far as I am concerned no one has a better lemon meringue recipe, but I might be a bit bias.  As delicious as I believe this pie to be, it is not a favorite of my children.  So although it is a family recipe it will be shared here so it is not lost even though it will not be passed to the next generation. 
Grandma Esther Reed's Lemon Meringue Pie

Ingredients:

Pie Filling
1 cup sugar
1 1/4 cups water
1 Tbs. butter
1/4 cup cornstarch
3 Tbs. cold water
6 Tbs. lemon juice
3 egg yolks
2 Tbs. milk
1 8 in baked pie crust

Meringue
3 egg whites
6 Tbs. white sugar
1 tsp. lemon juice

Directions

1.First off a disclaimer, I purchase Pillsbury ready to roll out and bake pie crust.  I have never made a good flaky pie crust and I like Pillsbury's.  So bake a 8 inch pie crust, whether you use Pillsbury or your own recipe you can choose.  Let cool.

This next part is what I do know how to do.

For Pie
2. In a large pot; combine sugar, water and butter.
3. Cook until sugar is dissolved, stirring regularly. 
4. Blend cornstarch with the cold water until the cornstarch is all dissolved.
5. Slowly pour into sugar/water mixture - stirring while adding. 
6. Cook slowly until mixture is clear about 8 minutes.
7. It will be clearer but not see through.
8. Add lemon juice and cook 2 more minutes.
9. Beat eggs yolks with milk and then slowly add to sugar/lemon mixture.
10. Bring to a boil.
11. Cool slightly and than pour into cooled pie crust.
12. Let set.

For Meringue

13. Preheat oven to 350 degrees.
14. Beat egg whites until stiff but not dry.
15. Add sugar gradually and beat a little more.
16. Add lemon juice and beat slightly.
17. Spread over cooled filling, shaping with peaks.
18. Brown in oven for about 13 to 15 minutes.


Meringue browned just right

19. Remove and let cool before serving.
20. Enjoy.


So good



Reeses Mud Pie

Reeses Mud Pie

So I actually halved this recipe because I didn't think that Nate and I needed to eat two whole pies between ourselves. And everything worked out just fine being cut in half, I did use both full packages of pudding though but only put half in the actual pie and the rest is saved in the fridge.  

1 graham cracker pie crusts
5-6 Reese's peanut butter cups,

6 oz container whipped cream

4 oz cream cheese, softened
1/2 cup sugar
1 (3oz) pkg. instant chocolate pudding
1 (3oz) pkg. instant butterscotch pudding
3 c. milk

 

1. Cut up the reeses and place about half of them into the pie crust.

2. Whip together half the whipped cream, and all of the sugar, and softened cream cheese

3. Spread half of the mixture over tje top of the Reese's on the crust.

4. Mix together puddings and milk, and refrigerate for about 3 minutes. 

5. Once it is cool, mix it again for a couple seconds to smooth it out and put half over the cream cheese mixture on the pie. (like I said, I just saved the rest in the fridge to eat later, I suppose you could just mix half of each package and half the milk)

6. Cover the pie with the plastic lids and refrigerate for about 1 hour. 

7. Top the pie with remaining whipped cream, then sprinkle with remaining Reese's (chopped).

Because Nate and I are both such hard core chocolate and peanut butter fans this was a delicious dessert for us. It was a little rich, but it was so good that we could hardly stop eating it.