PIES 4 U - Casa Lulu (with Kenny)

PIES 4 U

You will notice an abundance of lemon pie recipes here. We at Casa Lulu are very fond of lemony desserts.

Cream Cheese Lemonade Pie ♥
Ingredients For the Smooth Pie 1 5oz container evaporated milk 1 3.4oz box of instant lemon pudding mix, one small box 2 8oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2 2/3 cup graham cracker crumbs 1/3 cup sugar 2/3 cup butter, melted Directions: Heat oven to 350ºF – Pie Crust In a medium mixing bowl, combine all components together. Whisk until united. Press graham cracker crumbs into a deep pie dish and. Remember to get up the sides. Let this bake for 10-12 minutes and then take out of the oven. Let it cool. – Creamy Pie Combine milk and pudding mix in a tiny mixing bowl. For two minutes beat on low speed. This will form a thick texture. Beat cream cheese in a medium mixing bowl for about three minutes, or until the cream cheese is light and soft. Take the lemonade concentrate and slowly beat it into the cream cheese. Gently beat in the pudding mixture. Transfer the mixture into a chilled graham cracker crust, or into a pre-made graham cracker pie crust. For the perfect results, cover and refrigerate for a minimum of four hours.
Strawberry/Rhubarb Cobbler
Ingredients 1-1/3 cups sugar 1/3 cup all-purpose flour 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces) 2 cups halved fresh strawberries 2 tablespoons butter, cubed CRUST: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup canola oil 1/3 cup warm water 1 tablespoon 2% milk 1 tablespoon sugar Vanilla ice cream, optional Directions 1. Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter. 2. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky). 3. Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar. 4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
Cinnamon-Sugar Apple Pie
Ingredients 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1-1/4 cups cold lard 6 to 8 tablespoons cold 2% milk FILLING: 2-1/2 cups sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 9 cups thinly sliced peeled tart apples (about 9 medium) 1 tablespoon bourbon, optional 2 tablespoons all-purpose flour Dash salt 3 tablespoons cold butter, cubed TOPPING: 1 tablespoon 2% milk 2 teaspoons coarse sugar Directions 1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight. 2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally. 3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely. 4. Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter. 5. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes. 6. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Easy Old Fashioned Coconut Cream Pie
Ingredients OLD FASHIONED METHOD For the pie crust 2 1/2 cups flour 1 tsp salt 1 cup of cold butter cut into small cubes 1/4 of a cup ice water For the coconut filling 1/3 cup flour 2/3 cup sugar 3 cups of whole milk 1/3 tsp salt 1 cup sweetened fine coconut 3 slightly beaten extra large egg yolks 4 tablespoons of butter 2 tsp vanilla extract For Whipped cream 1 cup whipping cream 1 tsp vanilla extract 3 Tablespoons confectioners sugar (powdered sugar) FOR THE EVEN EASIER METHOD 1 premade pie crust 2 boxes (3.4 oz each) instant Coconut Cream pudding mix 2 cups of whole milk 1 cup shredded coconut 1 (8 oz) tub Cool Whip Free, thawed About 1/2 cup toasted coconut Instructions OLD FASHIONED METHOD INSTRUCTIONS In Large cold bowl, add the cold butter into the flour and add the salt until mixture and hand mix, but NOT until smooth, it should still be combined well but lumpy still with the cold butter still showing. Pour the ice water over the mixture, use a fork until dough begins to form, do NOT over mix. Divide the dough into two equal sections then flatten into 2 rounds, then place in the refrigerator to rest for about a half an hour.(this makes two pie crusts, you can save for another pie or freeze) Remove from the fridge and place in the bottom of a 10 inch pie plate, cut off any excess. Bake only the crust at 400F for 10 – 14 minutes OR until golden brown. Allow to cool COMPLETELY before adding your filling OLD FASHIONED METHOD FOR COCONUT CREAM FILLING Heat the milk on the stove or in the microwave until almost boiling, you want it VERY hot In a medium saucepan combine the flour, sugar, salt and the coconut and mix. Once mixed, slowly begin adding the ALMOST BOILING 1 cup of milk into the mixture while whisking constantly as you pour. Keep on a low heat, then as you see the filling start to thicken, begin adding the second cup of the HOT milk continuing to stir constantly until it starts to re-thicken. Repeat this for your final cup of HOT milk, remember to stir it CONSTANTLY until it thickens for the third time. Remove from the heat In a medium bowl have your 3 eggs that are slightly beaten and pour your coconut mixture onto the beaten egg yolks, while STILL whisking constantly. Cook together for about 2 minutes or until it starts looking like a ‘pudding’ then remove from heat, it should be hot, almost boiling, but careful not to burn it! Stir in the 4 tablespoons of butter and the vanilla extract. Allow to cool on the counter at least 30 minutes before pouring into your pie crust (if you chose to use a pre-made DRY pie crust, you do not need to wait to pour, if you used a pillsbury one, wait the 30 minutes) Chill the pie completely in the fridge for at least 3 hours before adding the whipped topping OLD FASHIONED METHOD TOPPING– can be used on either Combine the whipping cream, powdered sugar and vanilla extract and beat well Spread on top of the fully-cooled coconut cream filling. (i used a pastry bag to make pretty peaks) Garnish with toasted coconut ENJOY! EASY METHOD In a large bowl whisk both pudding mixes, milk and 3/4 container of the cool whip/whipped topping until thick and creamy Fold in the shredded coconut until combined. Pour into the prepared pie crust. Spread carefully with remaining Cool Whip (use a piping bag for easier application and prettier peaks) then top with toasted coconut. Refrigerate for 5 hours or until firm. ENJOY!
Cherry Pie (Webpage Background)