Mimis Sour Cream Pie Food

MIMI'S SOUR CREAM PIE

Steps:

• Beat eggs until smooth.
• Add softened cream cheese, sugar and 1 tsp.
• vanilla.
• Pour into graham cracker crust (graham crackers mixed with melted butter or store bought).
• Bake at 325 degrees for about 25 minutes or until it doesn't shake.
• Cool 5 minutes Combine the sour cream, sugar and 1 tsp.
• vanilla.
• Pour on top of cooled pie.
• Bake for another 5 minutes.
• Refrigerate for up to 4 hours.

MIMI'S RASPBERRY SCONES

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, and salt.
• With a pastry blended cut the butter in to look like coarse crumbs.
• Gently fold the berries into the flour mixture.
• In a small bowl combine the cream, beaten egg, and vanilla; mix well.
• Add this to the flour mixture and stir till just combined; do not overmix.
• Knead dough gently on a lightly floured board being careful of the berries.
• Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
• Cut the circle in half and each half into four pie-shaped wedges.
• Place on a baking sheet; brush the tops with egg wash.
• Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
• Best eaten the day they are made.

MIMI'S FRESH KEY LIME PIE

Steps:

• Mix condensed milk with egg yolks, key lime juice and key lime zest.
• Pour into graham cracker pie crust.
• Bake for 5 minutes in a 300 degree (F) oven.
• Remove pie from oven, cool about 5 minutes. Then refrigerate pie for 1 hour.
• Cover pie filling with whipped cream.
• To serve, slice pie and garnish each pie slice with 1 key lime slice and a fresh mint leaf.