Tarts

I completely forgot about this super easy summer treat until I saw graham cracker tarts on clearance.

My kids LOVE them and adults think you slaved:)

What you'll need:

6 Graham Tarts ~ in the baking section
1 sm package Cheesecake Instant Pudding or my fav..white chocolate
Milk ~ I use skim
1 package Raspberries

Make pudding according to directions. Fold (that means to basically gently stir) the raspberries into pudding. Spoon into tart cups. Throw in the fridge for about 4 hours.

Ta DA!

Lemon Meringue Pie

My favorite pie is Lemon Meringue. When I was pregnant with Max I wanted to eat Lemon Meringue pie every day. The local Baker's Square was out for some bizarre reason, so I would call every morning to see if they had any. This one particular day they said they had the pie. I told them to save a piece, I was on my way. Ten minutes later when I walked in the door, this waitress admitted to selling my piece. I was NOT a happy pregnant chick.

So, I had to make my own. It's nothing fancy but it is tasty. I still haven't complete perfected my meringue, but again it works and I'm sharing the tips I've found to be helpful over the years.

What you'll need:
Prepared pie crust~I use frozen and follow the directions on the back
1 Large box of Lemon Pudding prepared~I use the kind you have to cook

3 Egg Whites
1/4 t Cream of Tarter
2/3 C Sugar

Start whipping your room temperature eggs whites in a glass or metal bowl. Add cream of tartar. Whip until foamy and starting to get stiff. Add sugar a little at a time and keep whipping. I whip mine for about 5-7 minutes. They are so stiff, they stick to the beaters. You can just leave it now until you get your pudding prepared.

Prepare your pudding, pour your hot pudding into the cooked crust. Immediately put your meringue on top. You want the hot pudding to kind of cook the bottom. Swirl with a spoon or fork and give a few peaks. Make sure all the pudding is covered or your pie will seep. Bake at 325 for about 15 minutes until meringue is golden.

Pour lemon pudding into crust
Whip, whip, whip
Nice and stiff
Put meringue on top
Swirl around
Use a fork and make peeks
Out of the oven and ready to chill

French Silk Pie

My son LOVES French Silk Pie. When I told him that I was going to make one, he asked.."what's your back up plan"? A valid question since I've attempted other French Silk type pies in the past and although they tasted ok, they weren't really French Silk.

I found a recipe on allrecipes. I read the comments and adjusted the recipe accordingly and the result...YUMMY! Smooth, chocolately and EASY! Bakers Square will not be getting our business for this pie any longer.

What you'll need:

1 C softened Butter
1 1/2 C Sugar
4 (1 oz) squares unsweetened baking chocolate, melted and cooled
2 t Vanilla
4 Pasteurized Eggs
1 prepared Crust...I used an Oreo Crust

Melt chocolate in microwave or on the stove top. Cool for about 5 minutes. Cream your butter and sugar with an electric mixer for a couple of minutes. IF you have a Kitchen Aid, this is a recipe to use it on. Use the whisk attachment.

Add melted chocolate and vanilla and beat, you might want to scrape down the side of the bowl. Turn the speed up to a 6 on your mixer and add an egg, beat for 3 minutes, keep adding eggs until all 4 are added, beating 3 minutes after each addition. Pour mixture into prepared crust, cover with some Saran Wrap and chill at least 2 hours before topping with whipped cream and chocolate shavings.

To make the whipped cream

Small container of Whipping Cream
1 t Vanilla extract

Whip it until it's firming up. Add 3/4 Powdered Sugar and whip until stiff. Top pie.

To make Chocolate shavings, I just used a peeler and peel a Hershey's chocolate bar over the top.

After you've beaten your butter and sugar, add cooled melted chocolate
Ready to chill, I put some saran wrap on top just to be sure it wouldn't get chewy.
Top with Whipped Cream and chocolate shavings
No need for a back up with this pie