Key Lime Pie With Graham Cracker Crust

Serves 6 to 8.

Note: Adapted from “The Joy of Cooking.”

• 1 sleeve graham crackers (9 large crackers)

• 1/3 c. sugar

• 5 tbsp. butter, melted

• 3 to 4 tsp. finely grated zest (from 2 to 3 limes)

• 1/2 c. strained fresh lime juice (from 2 to 3 limes)

• 1 (15-oz.) can sweetened condensed milk

• 4 egg yolks (freeze whites for future use)

Directions

Preheat oven to 350 degrees.

Place graham crackers in a heavy-duty sealable bag and crush with a rolling pin into crumbs that resemble sand, leaving some larger crumbs for texture. You’ll have about 1 1/2 cups.

Pour into an 8-inch pie plate. Mix in sugar, then pour melted butter over all. With a fork, slowly blend the crumbs and butter until mixture is uniformly moistened. Press mixture firmly and evenly across bottom and up the sides of pan. Pressing with a small measuring cup helps pack the crust and makes a smooth, even surface. Bake crust for 20 minutes.

While crust is baking, prepare the filling: Grate zest from limes, then halve and juice them. (Start with 2; you may not need the third.)

In a medium bowl, whisk together zest, juice, yolks and sweetened condensed milk. The mixture will thicken as the milk reacts with acid citrus juice. Set aside.

When the crust is done, remove from oven and reduce temperature to 325 degrees. Place rack in center position.

Pour filling into warm crust, then bake for 12 to 15 minutes, until filling is just firm.

Cool on wire rack, then carefully cover with plastic wrap and refrigerate for several hours or overnight.

Nutrition information per each of 8 servings:

Calories 360 Fat 16 g Sodium 200 mg

Carbohydrates 51 g Saturated fat 9 g Total sugars 42 gm

Protein 7 g Cholesterol 130 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ milk, 1 starch, 2 carb, 3 fat.

 

Fresh Strawberry Pie With Oil Crust

Serves 6 to 8.

Note: It’s best to use regular Jell-O to thicken and flavor the glaze. A 3-oz. box is enough for 2 pies, so save the rest for another day. This recipe also is great with fresh peaches and peach Jell-O. From Kim Ode.

• 1 1/3 c. flour

• 2 tbsp. plus 3/4 c. sugar, divided

• 1/4 tsp. salt

• 1/3 c. plus 1 tbsp. neutral oil such as canola

• 3 tbsp. milk

• 2 (1 lb.) cartons of strawberries

• 3/4 c. water

• 2 tbsp. cornstarch

• 3 tbsp. strawberry-flavored Jell-O (save remainder for another pie, or make a half-batch of Jell-O)

Directions

Preheat oven to 350 degrees.

Combine flour, 2 tablespoons sugar and salt in a pie plate.

Mix together oil and milk until creamy, then pour over dry ingredients. With a fork, slowly blend the mixture until it’s evenly moistened and begins to come together. Don’t overwork it. Press mixture across the bottom and up the sides of pan as evenly as possible. For a smooth edge, hold your thumb along the rim as you press the dough against it. Prick the bottom and sides with a fork about a dozen times to let the crust release steam.

Bake for 15 minutes. Let cool on wire rack.

While the crust is baking, start preparing the filling: Wash and core strawberries. You can set aside some smaller ones if you want whole berries in the filling. Otherwise halve or quarter the berries and set aside.

In small saucepan, whisk together 3/4 cup water, 3/4 cup sugar and cornstarch. Over medium-high heat and stirring constantly, bring mixture to a boil. Stir for another 30 seconds; it will suddenly become translucent. Remove from heat and stir in Jell-O.

Arrange half of the sliced berries in the pie shell and spoon over about one-third of the glaze. Arrange the remaining berries in the shell and coat with remaining glaze.

Chill for several hours before serving.

Nutrition information per each of 8 servings:

Calories 320 Fat 11 g Sodium 100 mg

Carbohydrates 52 g Saturated fat 1 g Total sugars 31 gm

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: ½ fruit, 1 starch, 2 carb.

 

 

Chocolate Pie With Saltine Crust

Serves 6 to 8.

Note: This filling is adapted from “The Pioneer Woman.”

• 32 saltine crackers

• 3 tbsp. plus 3/4 c. sugar, divided

• 5 tbsp. butter, melted

• 2 tbsp. cornstarch

• Pinch of salt

• 1 1/2 c. milk

• 2 egg yolks

• 4 oz. bittersweet chocolate, chopped in quarter-inch pieces

• 1 tsp. vanilla

• 1 tbsp. butter

Directions

Preheat oven to 350 degrees.

Place crackers in a heavy-duty sealable bag and crush with a rolling pin into crumbs that resemble sand, leaving some larger crumbs for texture.

Pour into an 8-inch pie plate. Mix in 3 tablespoons sugar, then pour melted butter over all. With a fork, slowly blend the crumbs and butter until mixture is uniformly moistened. Press mixture firmly evenly across bottom and up the sides of pan. Pressing with a small measuring cup (the one you used for sugar) helps pack the crust and makes a smooth, even surface. Bake for 15 minutes.

While the crust is baking, prepare the filling: In a medium saucepan, whisk together 3/4 cup sugar, cornstarch and salt.

In a small bowl, whisk together milk and yolks and add to dry ingredients. Over medium heat, and stirring constantly, cook mixture until bubbles appear around the edge. Cook for 20 more seconds as it begins thicken. Remove from heat and add the chocolate, stirring until it’s melted. Stir in vanilla and butter.

Pour filling into warm pie crust. Cool completely on wire rack, then carefully cover with plastic wrap and chill several hours or overnight.

Nutrition information per each of 8 servings:

Calories 340 Fat 17 g Sodium 230 mg

Carbohydrates 44 g Saturated fat 9 g Total sugars 31 gm

Protein 4 g Cholesterol 70 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 starch, 2 carb, 3 ½ fat.