here's the list for holiday time of the top 5 pies. non-holiday time, apple pie is #1. personally i'd have to say pecan pie is #1 then followed by key lime pie which of course isn't on the list. which one's are your favorites? Top 5 Most Popular Holiday Pies In The U.S. For some of us, a holiday dinner just isn't the same without a warm slice of pie topped with vanilla ice cream. Mmmmm! Most of the year, America's favorite pie is good old apple. But at Thanksgiving time, pumpkin rules. Here are the pies Americans feast on most during the holiday season. Will your family slice into one of these tasty flavors? 1. Pumpkin 2. Apple 3. Cherry 4. Lemon Meringue 5. Pecan, Chocolate Cream, Mincemeat (three-way tie)
There is a joke here but out of respect to the board I will let it pass. I really do like a certain Pie though...
Easy Lemon Merangue Pie My favorites are Pecan Pie and Lemon Merangue Pie An easy way to make a great tasting Lemon Merangue Pie is: (I prefer the pie without the merangue but then I can't call it a lemon merangue pie without it can I?) Ingredients: 1 frozen pie shell 1 can sweetened condensed milk 6 large lemons 2 eggs Whipping cream sugar Use a fork to perforate the pie shell and put in the oven to lightly brown. Grate 2 lemons for the rind (zest) Using a juicer if you have one or or the hard way if you don't mix the juice of the lemons with the sweetened condensed milk in a mixing bowl. Add the zest of 2 lemons. Pour mixture into browned pie shell and top with merangue. Put pie back in oven until merangue is partially browned Refrigerate until pie mixture is firm Merangue: Whip the whipping cream, eggs and a couple of tablespoons of sugar with a mixer
Still haven't found a recipe I like so I have to go to Margaritaville if I want a decent slice. I've tried recipes before that just don't do it. I've yet to adjust the crust to the way I like it though. That may be my whole issue. I'll play with one this weekend and post my recipe.
here's an award winning quick and easy key lime pie using an already prepared crust......plus tips on what goes into a really good homemade crust from an award winning chef who of course won't give out the exact recipe: (you may be able to combine the two) Randy at Key Lime Bistro isn't giving out his award-winning recipe, but he will say that the cracker, granola and molasses crust and Key lime vodka sauce that covers the serving plate are the just the start of their delicious dish. Here's a recipe that won first place in the quick and easy category of the 1999 American Pie Council's National Pie Championship. Ingredients 5 egg yolks, beaten 1 (14 oz.) can sweetened condensed milk ½ cup key lime juice 1 (9-inch) prepared graham cracker crust Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. 3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping (or fresh whipped cream!) and garnish with lime slices if desired. Makes 8 servings.
one more idea for a crust.....don't have to use the rest of the recipe (but it does look good either as a tart or a pie)......hope this helps (hey never enough key lime pie ideas......practice makes perfect): Florida Key Lime Tarts with Coconut Crust From: Tampa Treasures Cookbook by The Junior League of Tampa Servings: 8 Preparation Time: 30 Minutes Cooking Time: 5 Minutes Crust 1 cup flaked coconut 1/2 cup gingersnap crumbs 1/2 cup graham cracker crumbs 1/2 stick butter or margarine, melted 2 tablespoons flour Filling 8 ounces cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1/2 fresh or bottled key lime Juice 1 cup sour cream Topping 1/2 cup whipping cream 2 tablespoons granulated or powdered sugar Grated Persian lime rind (optional) At least 3 1/2 hours before serving, make crust: Preheat oven to 350 degrees. Combine all ingredients, mixing well. Firmly press mixture evenly over bottoms and 3/4 inch up sides of eight individual tart pans or one 9-inch springform pan or pie plate. Bake 5 minutes; chill. At least 2 1/2 hours before serving, make filling: Blend cream cheese and condensed milk. Add juice; stir in sour cream. Pour filling into chilled crusts. Refrigerate at least 2 hours. Just before serving, make topping: Whip cream with sugar until stiff peaks form; spread over tarts; sprinkle with grated rind, if desired. Treasure Tip: Key limes are smaller than Persian limes and, when mature, have yellow skin. The abundant juice is yellow and, unless food coloring is used, pies made with key limes will not be green.
