Rocky Mountain Recipes, 4/30/02

Key Lime Pie

Graham Cracker Crust

1 pack (11 sheets) graham crackers, finely crushed

2 1/2 Tbsp. sugar

5 Tbsp. unsalted butter, melted

Key Lime Filling

4 Lge. egg yolks

1 (14 oz) can sweetened condensed milk

2 t. grated lime zest

1/2 c. fresh lime juice (3-4)

Whipped Cream Topping

1 cup heavy cream

1 Tbsp. sugar

1/2 t. vanilla extract

Preheat oven to 350 . Make graham cracker crust: In a medium bowl combine graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press over the bottom and sides of a 9-inch pie plate. Bake crust 8-10 minutes. Let crust cool. Reduce oven temperature to 325 F.

Make Key Lime Filling: In a large bowl, whisk the egg yolks until blended. Whisk in condensed milk, then the lime zest and juice until blended. Pour into the cooled crust. Bake pie for 15-17 minutes at 325 until set; the center should jiggle slightly. Let pie cool completely on a wire rack. Refrigerate pie 3-4 hours.

Before serving make whipped cream topping. Combine cream, sugar, and vanilla and beat with an electric mixer until stiff peaks form. Spread over top of pie. Serves 8.

Ethel Williams • Roanoke, Va.

Chocolate Cream Pie

Frozen 9-inch pie shell

2 egg yolks

3 Tbsp. cornstarch

2 eggs

2 cups milk

3/4 c. sugar, divided

3 Tbsp. unsweetened cocoa powder

1- 1/3 c. mini semi-sweet chocolate chips

3 c. heavy cream, divided

1 t. vanilla extract

Preheat oven according to pie shell directions. Line pie shell with foil; fill with rice and bake as directed. Remove rice and foil; reserve pie shell.

In bowl, whisk yolks with cornstarch until smooth. Add eggs; whisk until blended. Reserve.

In pot over medium high heat combine milk, 1/2 c. sugar and cocoa; bring to boil, stirring. Whisking, slowly pour chocolate mixture into egg mixture.

Return mixture to same pot. Over medium-low heat cook, whisking until mixture thickens (3 minutes.) Remove from heat; stir in chocolate chips until melted.

Whisk in 1 cup cream. Pour through strainer into pie shell.

Cover surface of filling with plastic wrap; refrigerat until firm (6 hours.)

Before serving, beat remaining cream and sugar with vanilla until soft peaks form ; spread over pie.

Your time in kitchen: 40 minutes

Ready to serve in 6 hours, 40 minutes

Bridget Giltner • Pueblo, Colo.

Strawberry Pineapple Pie

Pastry for 2 crust pie

1 c. sugar

4 Tbsp. cornstarch

1/2 t. salt

4 c. fresh strawberries, sliced

1/2 c. drained crushed pineapple, canned

2 Tbsp. butter

Whipped cream (optional)

Combine sugar, cornstarch, and salt. Stir in strawberries and pineapple. Turn into pastry-lined 9-inch pie pan. Dot with butter.

Add latticed top crust; flute edges. Brush top of pie with milk.

Bake at 400 F for 40-50 minutes.

Cool on rack before serving.

Garnish with puffs of whipped cream and ripe berries.

Ethel Williams • Roanoke, Va.

Hershey Bar Pie

Graham Cracker Crust

1 1/4 cup graham cracker crumbs

2 Tbsp. sugar

6 Tbsp. butter, softened


30 marshmallows

1/2 c. milk

6 Hershey bars, broken

1 c. cream, whipped

1 t. vanilla

Mix cracker crumbs, butter and sugar; press into pie or cake pan.

Dissolve marshmallows in milk in double boiler. Add Hershey bars; stir until combined. Cool. Add whipped cream and vanilla.

Refrigerate until ready to serve.

Yield: 6 servings

Lois Dilky • Big Springs, Neb.