Recipe: My Lemon-Lime Cream Pie Can Make Any Day That Much Better!

Here is a piece of my yummy Lemon-Lime Cream Pie.

Today, I have a really scrumptious pie to tickle your palate.  My Lemon-Lime Cream Pie recipe is a beautiful marriage of a fruity lemon or lime meringue pie boosted to super flavor from its clear citrus filling made that much better in a creamy, velvety pudding like texture along with plenty of grated coconut flakes for extra delicious impact.   

This is another very simple recipe that involves prebaking your pie shell first before cooking up the pie filling. After that, you just wait for it to cool before storing in your refrigerator until it is thoroughly chilled.

I hope that by now you have decided to try my foolproof, oil pie crust recipe.  Another great thing about this recipe is that you can stretch it thin to get one larger pie or two smaller ones.  Of course, your edges won’t be as pretty as would be for one since you have less dough to work with, but you will eat less crust!  You could get one ten-inch pie shell or two smaller shells from just one recipe of my oil pie crust.  

You will need to squeeze some fresh lemon and limes and zest.  I used one larger lemon and three smaller limes that once squeezed into juice produced two-thirds cups of liquid.  Be sure to strain because you don’t want that sour pulp in that luscious filling to spoil it.

Recipe: My Pineapple-Cream Pie Will Spoil You With Its Delicious Taste!

Here is a piece of my Pineapple-Cream Pie.  

Anyone that loves pineapple is going to fall in love with this recipe that I have for you today.  Close your eyes and envision a creamy pudding like sweet base in which crushed pineapple and its natural juices rule along with just enough lemon juice and vanilla before it rests in a flaky, tender pie crust, crowned with meringue. My Pineapple-Cream Pie recipe makes a filling enough for not one, but two such delicious pies that taste better than I can possibly describe.  

You would think that making one pie sounds like a lot of work, but two seems even harder.  No way, readers, and I’ll tell you why.  First off, but you’re going to assemble all the ingredients and cook one filling.  The hardest part will be separating the eggs.  Secondly, you use my oil pie crust recipe because all you do is mix the ingredients and stretch with your fingers into those two pie pans.  There is no reason to roll.

I prefer making two of these pies at once because I use the entire 20-oz. can of pineapple.  If this sounds like too much pie for your needs, no problem, just cut my recipe in half.  Seriously though, I think once you taste this for yourself that you will also be making two 10-inch pies because you won’t want to deny yourself one extra luscious bite!

Recipe: Extend Your Holiday Enjoying My Delicious Butterscotch-Mallow Pie!

You're just in time for my Butterscotch-Mallow Pie!

Today, I want to share a simply sinful pie for when you’re craving something creamy and sweet.  My Butterscotch-Mallow Pie has a rich, velvety texture oozing with butterscotch flavor complimented with melted marshmallows in its creamy depths.  

This recipe may have a few more steps.  You will need to make the filling, a meringue in addition to pie crust.  As you know, I only rely on one pie crust recipe–my oil pie crust.  Shortening-based crusts can be tricky if you work the dough too much.  On the other hand, my oil pie crust is easy, flaky and a foolproof crust, which you can’t always say when making any other pie crusts.  I do hope that you do try this oil pie crust because it is the best one that I ever made.  Trust me, but it will save you money if you have been buying a ready-made crust and will taste so much better.  Furthermore, I also use it for whenever I make a quiche, pot pie or tarts.

My Really Easy Potpie Recipe With Versatile Filling

I would be lost without onions and garlic for all the flavor they bring to dishes like pot pie. 

I hate waste of any kind, especially food and with today's high cost of living, why throw anything away that could be recreated into another dish?  So what do you do with that leftover chicken, turkey, ham, or beef?  A wonderful idea is using them in homemade potpie!   

Those of you that say their family would never eat leftovers, then I dare you to fool those picky eaters with this recipe.  All those disbelievers will think you labored for hours cooking this fresh just for them.  

Another great thing is how versatile this filling for your potpie can be.  You can interchange the meats, vegetables, and spices to what your family enjoys the most.  I often add frozen chopped broccoli pieces or mixed vegetables instead of green beans.  Some fresh mushrooms cooked up are also wonderful to include in your pie.  You can even throw in some leftover mashed potatoes.  Just by adding the same amount of dried sage is a nice touch too.  Experiment with the ingredients that your family loves and see where it leads.  Now how can you go wrong?

Make my Oil Pie Crust from the last post before you begin.  (For potpie dough I usually substitute olive oil for the canola oil for an even flakier crust.  However, canola oil works well.)  Make two balls.  Take one ball and pat it into your greased nine-inch pie pan.  Take out a piece of wax paper long enough to roll the other ball to fit your top crust after you make the filling below.

Versatile Potpie Filling:

2 cups of your leftover turkey, chicken, or meat of choice (chopped into small pieces)

1 can of Cream of Mushroom Soup (the normal 10.5 oz. size)

2/3 cup of milk

2 tablespoon canola oil

1/3 cup chopped onion (1 small onion)
1 clove finely chopped garlic 

1 can of green beans, drained (14.5 oz.-15 oz. size)

1 teaspoon of dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup of shredded Cheddar cheese or cheese of your choice

Brown your chopped onion and garlic in two tablespoons of canola oil until lightly browned.  Add your 2 cups of chopped leftover turkey pieces or meat of choice, your can of cream of mushroom soup, 2/3 cup of milk, drained green beans and spices to warm through.  Pour into your greased, prepared pan with my oil pie crust dough.  Top with your shredded Cheddar cheese. 

Flip your wax paper carefully over your filled pie pan and fit your top crust over your potpie.  Crimp the edges with a fork or your fingers.  Put slits with a knife on the top crust to vent out the steam.  Bake at 400 degrees for approximately 40 minutes or until lightly browned on top. 

ENJOY!