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June 2009 Issue
by Ronda L. Halpin and Victoria Smith
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Sometimes a special gathering calls for a special dessert. Some of my favorites are creamy pies that make one think of summer. In that spirit, we're sharing a selection of our very favorites! Enjoy!

 

Chocolate Cream Pie

  • 1 envelope unflavored gelatin
  • 1 1/2 cups milk
  • 1 cup semi-sweet chocolate morsels
  • 1 teaspoon vanilla
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1 graham cracker pie crust
In a medium saucepan sprinkle the gelatin over the milk. Let stand for 5 minutes. Cook and stir over low heat until the gelatin dissolves. Stir in the chocolate morsels until melted. Stir in the vanilla. Beat the mixture with a wire whisk until the mixture is smooth.

Pour the chocolate mixture into a bowl. Refrigerate until the mixture mounds when spooned, stirring occasionally.

Fold the whipped topping into the chocolate mixture. Spoon it into the crust. Refrigerate for at least 4 hours or until set.

Garnish as desired. Store in the refrigerator.

  • Yields: 8 servings
  • Preparation Time: 6 hours
 

 

Ice Cream Sundae Pie

  • 2 pints vanilla ice cream (softened)
  • 16 oz. chocolate pie crust
  • 1 (12 oz.) jar chocolate fudge topping
  • Frozen non-dairy whipped topping, thawed
  • 1/4 c. chopped nuts
  • Cherries
Spoon the softened ice cream into the pie crust, cover and refreeze.

To serve: Cut the pie then add the chocolate fudge over each slice, garnish with whipped topping, nuts and cherries.

 

 

Lemon Ice Cream Pie

  • 1 (8 or 9 inch) pie shell
  • 6 tablespoons butter
  • 1 grated lemon peel
  • 1/3 cup lemon juice
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 2 yolks
  • 1 quart. vanilla ice cream
  • 4 egg whites
  • 4-6 tablespoons sugar
Melt the butter. Combine that with the lemon peel, juice, salt and cup of sugar in a double boiler. Beat the eggs and yolks lightly. Add slowly to double boiler, mixing constantly. Cook over low heat until thick. Place alternating layers of filling and ice cream in the pie crust (2 layers) then freeze.

Beat the egg whites with the 4-6 tablespoons of sugar. Put the meringue on the pie and bake at 500 degrees until the meringue is golden brown. Watch closely, it should take 2-5 minutes.

 



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