Wednesday, November 24, 2010

chocolate cream pie

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch baked pie shell

In medium sauce pan mix water, cornstarch and cocoa until smooth. Stir in condenced milk and egg yolks and ook until thick.Stir in 2 tablespoons butter and vanilla. Cool slightly (stirring occasionally) and pour into baked pie shell. Chill for about 1 hour and top with whipped cream and dust with coca. Enjoy!!

lemon cream pie

1-1/4 cups graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg whisked
1/2 cup lemon juice
2 teaspoons grated lemon peel
2-1/2 cups whipped cream, whipped

In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust. Cover and refrigerate for at least 4 hours. Just before serving, spread whipped cream on top. Enjoy!!