Heavenlypie Recipes

HEAVENLY PIE

Heavenly Pie image

This is heavenly and a great "do ahead" recipe. It is a bit fussy to do but worth the effort You will get raves on this one

Provided by Bergy

Categories Pie

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
1/2 cup sugar
3 tablespoons lemon juice
2 teaspoons fresh lemon rind
1/8 teaspoon salt
1 cup whipping cream, sweetened a bit

Steps:

Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
Filling: Beat the egg yokes until thick.
Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
Cook in a double boiler until thick, stirring constantly.
Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
Loosely cover the pie in the fridge.

HEAVENLY CHOCOLATE PIE

Heavenly Chocolate Pie image

I lightened this up with fat-free, sugar-free and reduced-fat products. What a lovely way to satisfy chocolate cravings! -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 cup fat-free vanilla frozen yogurt, softened
2 cups fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
Chocolate curls, optional
1 reduced-fat graham cracker crust (9 inches)

Steps:

In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 235 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 433mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

HEAVENLY PIE (LEMON ICE BOX MERINGUE)

Heavenly Pie (Lemon Ice Box Meringue) image

Number Of Ingredients 13

Ingredients

SHELL:
1 cup granulated sugar
1/4 teaspoon cream of tartar
4 egg whites at room temperature
3 tablespoons shredded coconut
------------------------------
FILLING:
4 egg yolk
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
1 pint heavy cream (use for top and filling)

Steps:

Shell: Sift 1 cup sugar and cream of tartar together; separate eggs. Beat whites in stiff peaks but not dry. Slowly add sugar, beating constantly. Spread meringue over bottom and sides of well-greased pie pan; make bottom about 1/4-inch thick, sides thicker. Sprinkle 2 tablespoons coconut on top. Bake in 275° oven for 1 hour. Cool. Filling: Beat 4 egg yolks slightly in double boiler, stir in 1/2 cup sugar, lemon juice, rind and salt. Cook, stirring over boiling water until thick (about 8 minutes). Cool, add 1 cup whipped cream to custard. Pour into cooked shell. Spread on rest of whipped cream (unsweetened); sprinkle on 1 tablespoon toasted coconut. Chill at least 12 hours.

Nutrition Facts : Nutritional Facts Serves

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Heavenly Pie ( Lemon Meringue Reversed) image

This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!

Provided by Rita1652

Categories Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar
1/4 teaspoon cream of tartar
4 egg whites, beaten till stiff not dry
4 egg yolks, slightly beaten
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon lemon zest, grated
1 pint heavy cream, whipped

Steps:

Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
Bake for 1 hour at 225 degrees.
Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
Cool.
Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
Cover with remaining whipped cream.
Serve AWAY!

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