Heavenlypie Recipes

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.

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!

Steps:

• Preheat oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.
• Bake 25 to 30 min. or until lightly browned. Cool completely.
• Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.

Steps:

• Heat oven to 450ºF.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
• Bake 10 to 12 minutes or until light golden brown.
• Cool completely on cooling rack, about 15 minutes.
• In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans.
• Spread mixture over bottom of cooled pie crust.
• In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended.
• Fold in whipped topping just until blended (do not overmix).
• Spoon cream cheese mixture into pie crust.
• Refrigerate at least 2 hours until set.
• Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie.
• Cover and refrigerate any remaining pie.