Desserts to Pie For
(Page 2 of 3)
January/February 2007
Jean Teller, senior associate editor
Key Lime Cake
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1 box lemon cake mix
1 package (6 ounces) lime gelatin
3/4 cup orange juice
5 eggs
11/3 cups oil
Icing:
1/2 stick margarine
1 package (8 ounces) cream cheese, softened
1 box (1 pound) confectioners’ sugar
1/2 teaspoon vanilla
Chopped pecans, optional
Heat oven to 350°F. Grease and flour three 9-inch layer pans or a 9-by-11-inch baking dish; set aside.
In large bowl, combine cake mix and gelatin. Add orange juice and mix thoroughly. Add eggs one at a time, beating well after each addition. Add oil and stir in thoroughly.
Pour mixture into prepared pans. Bake for 20 to 30 minutes or until done. Let layers cool before icing.
For icing, cream together margarine, cream cheese and sugar. Add vanilla. Spread icing on each layer and top with pecans.
A Custard of a Pie
Karen Jo Higginbotham, of Palm Bay, Florida, requested a recipe for a good egg custard pie.
Several readers sent their recipes, and Mary Miller, of Boonville, Indiana, sent these tips for making and storing custard pie:
- Don’t skip partially baking the pastry shell. The delicate custard can’t withstand the higher temperature needed for a golden brown crust.
- Place the partially baked pastry shell on the oven rack, then pour custard into shell. This will help prevent possible spills.
- A custard pie is done when the amount of liquid in the center of the filling is smaller than a quarter; the filling will continue to set after the pie is removed from the oven. You can also test the doneness by inserting a knife near the center of the pie. If it comes out clean, the pie is done. Inserting the knife, however, may cause the filling to crack. If a custard pie is overbaked, the filling may weep.
- Cool the pie on a wire rack for at least an hour. Cover with plastic wrap and refrigerate up to 2 days. The filling won’t remain smooth and creamy if it’s frozen.
Sylvia Boen, of Clarksville, Arkansas, sent this basic recipe.
Egg Custard Pie
1 unbaked 9-inch pie crust
3 eggs, slightly beaten
2/3 cup sugar
1 teaspoon vanilla
1/3 teaspoon salt
1/4 teaspoon nutmeg
2 1/4 cups milk