Courtesy: Cakes Galore By Sheila
Key Lime Meringue Pie
9 Egg Yolks (plus 5 egg whites) 1 tsp. Vanilla Extract (clear)
2 (14 oz) Cans Sweetened
Condensed Milk Graham Crack Pie Crust:
1/2 C. Fresh Squeezed Lime Juice 2 C. Graham Cracker Crumbs
1/2 tsp. Fresh Lime Zest (peel) 2 Tblsp. Sugar
1/4 tsp. Cream of Tartar 1 tsp. Vanilla Extract
3/4 C. Sugar 1/2 Stick Butter (melted)
Preheat oven to 350 degrees F.
Graham Cracker Crust:
In a small bowl, combine graham cracker crumbs, 1 tablespoon of sugar and melted butter. Blend well with fork until well incorporated, pour into 9" pie dish and pat center and sides evenly to form crust, set aside.
In a medium mixing bowl, combine egg yolks, sweetened condensed milk, cream of tartar, lime juice and lime zest. Whisk until well incorporated (once you add lime juice and milk, your filling will become thicker) and pour into unbaked graham cracker pie shell.
Bake in oven for 15 minutes (do not allow pie to brown). Meanwhile, in a large bowl, beat 5 egg whites, cream of tartar, vanilla and sugar until soft peaks form, very stiff and glossy. Spoon meringue mixture into pastry bag (optional, you can omit this step if you desire). Remove pie from oven after allotted time, pipe or spread meringue onto pie and bake in oven 5 more minutes until meringue is golden (be careful not to over-bake).
Remove from oven and allow to cool for 10 minutes, and then put in fridge for 3 hours or overnight for best tasting results. Garnish with a slice of lime, serve and enjoy!
Berry Delicious No-Bake Cheesecake
2 Cups Graham Cracker Crumbs
1 Stick melted unsalted butter
2 tablespoons sugar
1 tsp. Fresh grated lemon zest
2 8-ounce packages Philadelphia cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 Cups Heavy Cream
1/3 Cup of white sugar
1 Tsp. Vanilla extract
Assorted Berries (Strawberries, Raspberries, Blueberries & Blackberries)
With an electric mixer, whip heavy cream, 1/3 cup of sugar and vanilla together until stiff peaks form and then put in fridge until ready to use (be careful not to over-beat).
1. In a medium bowl, with a fork, combine Graham cracker crumbs, melted butter, sugar and lemon zest until well incorporated.
2. Press the crumb mixture into a 9-inch spring-form pan, spreading 1 ½ to 2 inches up the sides (press flat) and place in the fridge for 15 minutes.
In a separate large bowl, using an electric mixer on medium-high speed, beat the cream cheese until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as needed. Beat in the lemon juice and vanilla. Fold in whipped cream mixture and pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate for 3 hours or overnight. Unclasp sides of pan, and remove cheesecake. Add berries on top in center of cheesecake, leaving about 1-inch from the edge to pipe remaining whipped cream. Serve and