Cloud Nine Pie Recipes

Steps:

• SHELL:Sift 1-cup sugar with cream of tartar. Beat egg whites until peaks form.Add sugar slowly,continue to beat untill blended. Fill 10" greased, pie plate with egg white mixture. Bake 275 deg.oven for 1-hour, Let cool. FILLING: Beat egg yolks slightly. Stir in 1/2 cup sugar,lemon juice and rind. Cook in top of double boiler until egg yolks are thick(8-10 minutes). Cool. Whip heavy cream until peaks form,add vanilla. Fold 1/2 of whipped cream into lemon mixture.Fill meringue shell with this and cover with remaining whipped cream to cover. Refrigerate 24 hours before serving. Decorate top with thin lemon slices, mint leaves.

Steps:

• Refrigerate pie crust until ready to use.
• Preheat oven to 450°.
• In a bowl, combine the sugar and flour; use a whisk to stir them together well.
• Add in the milk, lemon juice, butter, and lemon rind.
• Stir to mix everything together.
• Add in the egg yolks and stir well.
• In another bowl, beat the egg whites until they swell up into thick, puffy white clouds, which hold their shape in soft peaks.
• Using a spatula or a large wooden spoon, fold the egg whites gently into the lemon filling, scooping and lifting to combine the two mixtures evenly.
• Pour the filling into the piecrust.
• Place the pie on the bottom rack of the oven, and bake for 10 minutes.
• Decrease oven temperature to 350° and bake until the filling is fairly firm, dry, and puffed up, 20-25 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

Steps:

• Mix the butter or margarine, instant pudding mix, eggs, and vanilla. Stir well. Mix in the flour, baking powder, milk, oats and chocolate chips.
• Bake in 9 inch pan for 20 to 25 minutes at 350 degrees F (175 degrees C). Frost with chocolate icing.

Steps:

• mix cream cheese and pineapple juice until well blended.
• add whipped cream and crushed pineapple mix well.
• chill till ready to serve.