Plum Streusel Pie With Lemon Lime Ice Milk Recipes

PLUM STREUSEL PIE WITH LEMON-LIME ICE MILK

Steps:

• Combine milk, sugar, and cream in large bowl, whisking to dissolve sugar. Add lemon juice, lime juice, and lemon extract; whisk to blend (mixture will thicken). Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Process mixture in ice cream maker according to manufacturer's instructions. (Can be made 1 day ahead. Cover and freeze in airtight container.)
• Blend flour, sugar, lemon peel, and salt in processor. Add butter; using on/off turns, cut in until pea-size pieces form. With machine running, pour egg mixture through feed tube and blend just until dough forms ball. Gather dough into disk; wrap tightly in plastic wrap and refrigerate at least 2 hours. (Can be made up to 3 days ahead. Keep refrigerated.)
• Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 9-inch glass pie dish; peel off paper. Fold edges under to form rim; crimp edges. Refrigerate 1 hour.
• Preheat oven to 400°F. Mix walnuts, flour, brown sugar, and 1/2 teaspoon cinnamon in medium bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Set streusel aside. Whisk 3/4 cup sugar, cornstarch, nutmeg, and remaining 1 teaspoon cinnamon in large bowl. Add plums and toss to coat.
• Place pie dish on baking sheet. Brush inside of pie shell lightly with egg glaze. Transfer plum filling to pie shell, mounding slightly in center. Sprinkle streusel topping evenly over filling. Bake pie 15 minutes; reduce oven temperature to 375°F. Bake until filling bubbles at edges, about 35 minutes, covering crust edges with foil during last 15 minutes if browning too quickly. Cool pie on rack. (Can be made 8 hours ahead. Cover and let stand at room temperature.) Cut pie into wedges. Serve with ice milk.

LEMON LIME ICEBOX PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
• Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
• Garnish with lemon and lime slices. Store covered in refrigerator.

LEMON-LIME SLAB PIE

Steps:

• Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
• Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
• In 3-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, lemon zest, 2 teaspoons lime zest, the lemon juice and lime juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
• When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows. In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
• Spoon topping into decorating bag fitted with 1/2-inch star piping tip. In center of each piece, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with 2 teaspoons lime zest. Store loosely covered in refrigerator.

LEMON CHEESECAKE STREUSEL PIE

Steps:

• Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
• Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
• Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.

LEMON OR KEY LIME ICEBOX PIE

Steps:

• Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.

FLUFFY LEMON-LIME PIE

Steps:

• In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

CHERRY PLUM SLAB PIE WITH WALNUT STREUSEL

Steps:

• Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat., On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling., Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.