Lemon Pie With Pecan Crumb Crust Food

LEMON PECAN PIE

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
• Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

MILE HIGH STRAWBERRY PIE WITH PECAN CRUMB CRUST

Steps:

• Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly.
• Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning.
• Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact.
• Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'.
• Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud.
• Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time.
• Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5.
• 2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.

LEMON MERINGUE PIE WITH PECAN CRUST

Steps:

• Make crust:
• Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
• Reduce oven temperature to 325°F.
• Make filling and topping:
• Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
• Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
• Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.

LEMON ICE CREAM PIE WITH PECAN CRUST

Steps:

• For Lemon Curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178-180 degrees F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. (this can be made 2 days ahead. Keep chilled.).
• For Crust: Preheat oven to 400 degrees F. Mix pecans, sugar and butter in medium bowl until moistened. Press pecan mixture onto the bottom and up sides of a 9-inch diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
• To put it all together: Put ice cream over frozen crust; spread into even layer, spread lemon curd over ice cream; freeze about 2 hours, until firm. Or for a prettier pie, put 1 1/2 cups ice creams then 1/2 the lemon curd, then rest of ice cream and top with remainder of lemon curd.
• When ready to serve, spread whipped topping over lemon curd.

LEMON PIE/PECAN CRUMB CRUST

Steps:

• preheat oven to 350.
• in a processor add grahams, pecans, sugar-- add butter and process until combined press into a pie plate, bake until brown about 8 minutes, cool.
• in a large bowl beat eggs and condensed milk.
• stir in lemon juice.
• pour into crust.
• bake 15 minutes until filling is set, cool, refrigerate at least 1 hour.