Silky Lemon Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 10 inch pie plate.
• In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
• Stir until well blended and pour mixture into pie dish.
• Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

Steps:

• In a bowl, combine flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes. Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with nonstick cooking spray. Remove remaining plastic wrap. Trim edges and flute. Chill while preparing filling.
• In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. Gradually beat in lemon mixture. Pour into crust. Bake at 350 degrees F for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers.

Steps:

• In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
• Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
• Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
• Remove pan from heat & add lemon juice & butter, stirring to blend.
• Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
• Serve chilled & ENJOY!

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.