Nora Ephrons Whipped Cream Recipes

Steps:

• Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes.

Steps:

• Preheat oven to 350.
• Mix cream cheese with the eggs, 1 cup of sugar and vanilla. Pour into graham cracker crust and bake 45 minutes. Remove from the oven and cool 15 minutes.
• While pie is cooling, mix sour cream with 1/2 cup sugar. Spread gently over the top and bake 10 minutes more.
• Cool and then refrigerate for several hours.

Steps:

• In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
• Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
• Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.

Steps:

• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.

Steps:

• Preheat oven to 425.
• Put 1 1/4 cups flour, salt, butter and 2 tablespoons sour cream in bowl of food processor and blend until they form a ball. Pat into a buttered pie tin and bake 10 minutes.
• Lower oven temp to 350.
• In medium sized bowl, beat egg yolks slightly then combine with the sugar, 2 tablespoons flour and 1/3 cup sour cream.
• Arrange the sliced peeled, sliced peaches into the baked pie crust. Pour egg yolk mixture over peaches. Cover with aluminum foil and bake 35 minutes.
• Remove foil from pie and bake 10 minutes more, or until filling is set.

Steps:

• Preheat oven to 375 degrees.
• Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
• Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
• Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.