Straspberry Frozen Pie / July 4th Pie // Frozen Strawberry Pie Recipe // Frozen Raspberry Pie Recipe
TRY THIS FOR JULY 4TH! Karen tries a new recipe for a raspberry / strawberry frozen pie. Enjoy this EASY frozen pie recipe which says It's Summer!.
FILLING INGREDIENTS:
1 – 8 oz. frozen container of whipped cream (thawed) OR… Make your own*
4 oz. cream cheese, softened (room temp)
1 – 14 oz. can sweetened condensed milk
2 large lemons, 1 zested, both juiced
1 teas. salt
1 pint raspberries, lightly crushed
TOPPING INGREDIENTS:
1 pint strawberries, hulled and sliced
2 Tbls powdered sugar or dark brown sugar
1 teas. apple cider vinegar
NOTE: For the fourth of July, add a few blue berries on top too.
CRUST INGREDIENTS:
1 - 10” pre-made graham cracker pie crust OR…Make your own**
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE DIRECTIONS:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth.
2. Slowly pour in the condensed milk and continue to mix until well blended and smooth.
3. Add the lemon zest and juice and salt and beat on medium-high speed until combined (about 1 to 2 minutes).
4. Remove bowl from the mixer and fold in the raspberries then the whipped cream with a rubber spatula.
5. Spoon the filling into the crust. Freeze for at least 6 hours.
FOR THE TOPPING: In a medium bowl, toss the strawberries with the powdered or brown sugar and vinegar. Remove the pie from the freezer, top with the strawberries and serve.
NOTE: You can thaw the pie in the refrigerator and keep refrigerated for a creamy texture instead of being frozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*HOMEMADE WHIP CREAM TOPPING INGREDIENTS AND DIRECTIONS:
(In place of container of whipped cream)
In a bowl of an electric mixer fitted with the whisk attachment, whip 2 Cups of heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
**HOMEMADE PIE CRUST AND DIRECTIONS:
4 Tbls. (1/2 stick) butter, melted
1 ½ Cups graham cracker crumbs (from about 10 full sheets of graham crackers)
2 Tbls. granulated sugar
½ teas. ground ginger
To make crust: Preheat oven to 350 degrees F.
Butter the bottom and sides of a 10-inch pie dish and set side.
In a medium bowl, combine the graham cracker crumbs, sugar, ginger and melted butter. The texture should be like wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a glass to pack the bottom crust firmly. Bake until the crust firms up and is lightly browned (about 10 to 12 minutes). Remove from oven and set aside to completely cool.
___________________________________________________________________________________
???? ???????????????????? ???????????? ???????????? ???????????????? ???????????????????????????? ????
???? Use these links to help support us:
SHOP at our Amazon Store*:
TRACK your RVing costs & Campgrounds:
TRY our homemade BBQ Rub & Seasonings:
SAVE on diesel Fuel (EFS Application)*:
SAVE campground fees with Passport America:
SAVE campground fees with Thousand Trails membership: Contact Jim & Brandy Reneau at 770-622-4188 or email at brandy_reneau@equitylifestyle.com.
*Affiliation links in which we make a commission from your purchase without costing you any money.
___________________________________________________________________________________
???? ???????????? ???????? ????????????
We are Dave and Karen and have retired. We decided to sell our home in Georgia in 2017 to live full time in an RV to travel across America to see the beauty of our country and meet awesome people along the way.
___________________________________________________________________________________
???????????????????????????????????? ???????????? ???????????? ???????? ???????????????????????????????????????? ????????:
???? Watcha Doin' Now Dave?:
???? HDT, DRV, Tote, Smart Car:
???? Maintenance & Repairs:
⛺ Campground Reviews & Tourist Areas:
???????? WoW Recipes:
???? Interviews:
???? Can-Am Spyders & Rydes:
???? Interesting Stuff:
___________________________________________________________________________________
???? ???????????????????????? ???????????????????? ????????????????????
Contact Us: Email us at 2wattsonwheels@gmail.com
Website & Blog:
Facebook:
Instagram:
___________________________________________________________________________________
???? ????????????????????????????????
RV Hauler: 2009 Volvo 780 HDT with I-Shift transmission, D-16 Engine tuned to 535hp, Singled out with a 2.64 rear end ratio
RV: 2015 DRV Mobile Suites 38RSB3
Trailer: 6-foot Freedom Hauler (Idaho Tote)
___________________________________________________________________________________
15 Perfect Pies
Our collection of mouthwatering pies is enough to make you lick your screen. Grab a fork and dive in.
Triple Berry Cream Pie:
Apple Dumpling Pie:
Apple and Dried-Fruit Spice Pie:
Caramel Apple Pie:
Cranberry Apple Pie:
Cranberry-Raspberry Pie:
Deep-Dish Peach Pie:
Classic Cherry Pie:
Spiced Blueberry Pie:
Sweet Potato Pie with Marshmallow Topping:
Key Lime Pie:
Strawberry Frozen Yogurt Pie with Balsamic Syrup:
Pumpkin Pie with Vanilla Whipped Cream:
Coconut Cream Pie:
Strawberry Cream Pie:
Want daily treats? Subscribe to our Daily Indulgence Newsletter:
Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe - Gemma's Bigger Bolder Baking Ep. 27
SUBSCRIBE now:
Lemon Meringue Pie with a perfect pie crust!
Hi Bold Bakers! August 15 is National Lemon Meringue Pie Day so I'm celebrating by showing you how to make it BIG & BOLD with a perfect pie crust! Pastry is one of my specialties so I hope you enjoy it as much as I do.
How to Make Foolproof Meringue Video:
FOLLOW ME HERE, FELLOW BOLD BAKERS
PINTEREST
TWITTER
FACEBOOK
INSTAGRAM
FULL RECIPE BELOW
Gemma's Lemon Meringue Pie
INGREDIENTS
Yields 1 large pie or 4 small pies
Pastry
1 ⅓ Cup (175g) plain flour
7 Tbsp (100g) cold unsalted butter, cubed
1 Tbsp icing sugar
1 egg yolk
2 Tbsp water
Pinch of salt
Lemon Curd
Finely grated zest and juice of 4 large lemons
2 Tbsp cornflour
½ Cup (100g) sugar
1 whole eggs and 3 yolks, mixed (at room temperature)
6 Tbsp (85g) butter
For the Meringue (video:
4 egg whites (at room temperature) (120g)
1 ⅔ Cup sugar
METHOD
1. Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms., around 10 seconds.
2. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax.
3. Grease your pie dish with butter ( For a big pie 18” or more, I used 41/2” small tins)
4. Roll out the pastry to ¼ cm . Carefully line your dish pushing the pastry into the edges. Leave an extra lip of pastry and the edges. Leave it rough as you will discard after baking. Pierce (dock) the pastry base with a fork. Brush with egg white to form a seal and freeze until solid.
5. Bake at 400oF (200oC) 15-20 minutes or until golden brown. While still warm run a knife around the edge of the pastry make it level and clean. (see in video)
6. For the Lemon Curd: Put lemon juice in a measuring jug and top up with water to 1 ½ Cups (300ml). Otherwise it will be extremely lemony.
7. Pour into a medium saucepan, caster sugar and zest. Bring to a simmer. Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.
8. Whisk well. Cook over a medium heat for 4 minutes or until thickened. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
9. Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
10. Put egg whites in the grease free bowl of an electric mixer. Beat on medium until it forms soft peaks.
11. Slowly add in the sugar a tablespoon at a time until incorporated. The mix will more the double in size and be light. watch for method.
12. To assemble the Pie: Fill your pie crust fill the lemon curd all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!
13. Bake at 400oF (2OOoF) for 8 minutes only. Take care not to over cook as the meringue will burn if left. Enjoy!!!!!
Family Recipes: Fresh Fruit Pie
Join Laura and the boys as they show you how to make a recipe for every season! Enjoy strawberry, peach, raspberries and more, made into a delicious fresh fruit pie!
Website:
Instagram:
Facebook:
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
Zest and juice plump lemons to make a curd that fills these adorable tartlets. Pâte sucrée creates a delicious yet sturdy crust, and the lemon filling paired with dollops of homemade meringue is a guaranteed hit. This recipe works wonderfully for entertaining guests, since you can put the tartlets in the freezer, and brown the meringue right before serving.
#MarthaStewart #Lemon #Meringue #Tartlets #Desserts #Recipe
Get the Mini Lemon Meringue Tartlets recipe at:
Component recipes:
Mile-High Meringue:
Lemon Curd:
00:00 Introduction
00:22 How To Make The Crust From Pâte Sucrée
2:38 How To Make Lemon Curd
4:26 How to Make Mile-High Meringue Topping
5:00 Filling The Tartlets
6:36 Final Result
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
Mini Raspberry Lemon Tarts - with Lemon Curd & Meringue!!
GET THE RECIPE:
The most amazing raspberry lemon meringue tartlets! These are so delicious, pretty and easy to make! They're made with a shortbread crust, filled with homemade lemon curd, fresh raspberry sauce and topped with torched meringue! Perfect for parties!
LEMON CURD recipe:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest: