Meyer Lemon Pie (No Bake and 2 ingredients)

It’s true. You can take 2 ingredients and make a fabulous pie. Well, technically, with the graham cracker crust it’s 3 ingredients, but seriously, this is so easy and delicious.

This is an easy pie that would make a great addition to Easter dinner too.

Meyer Lemon Pie (No Bake and 2 ingredients)

Ingredients

  • 1/2 cup fresh Meyer Lemon juice (can also use regular lemon juice)
  • 1 can sweetened condensed milk (I use fat free)
  • 1 graham cracker crust or 6 mini crusts

Instructions

  1. Squeeze lemon juice (through a strainer to catch the seeds) until you have 1/2 cup.
  2. Pour into a bowl with 1 can sweetened condensed milk.
  3. Mix to combine.
  4. Place lemon/milk filling into pie crust.
  5. Refrigerate until cooled & thickened.
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I made mini pies for portion control purposes! The filling is a sweet and tart, creamy, custard-y type and can be topped with meringue or whipped topping.  I prefer mine plain, but my mom always adds meringue (which I don’t like and when I was young, would always take it off and it would drive her bonkers :-) What are kids for?!)

With Meyer Lemons in season, it’s a great time to whip one of these pies up. It takes no time at all, and the burst of citrus is exactly the thing for breaking through those winter doldrums!  (For lots more citrus recipes, check out the recent Ingredient Spotlight: Citrus)

 For more recipes by KimM – check out her Blog, Facebook, Twitter, & Pinterest

Peanut Butter Fluff Pie – a Freezer Friendly Recipe

Last week, I told you I had two new pie recipes for you.  Both have a chocolate graham cracker crust.  And both are fantastic, especially for summer.

This Peanut Butter Fluff Pie is easy to make and there are two ways to serve it – cold or frozen!

The filling has a perfect peanut butter flavor.  It’s not too rich or too sweet.  Placed in the refrigerator, the consistency is that of a thick, fluffy pudding.  When the pie is frozen, it’s still soft enough to serve straight from the freezer.  It’s a great dessert to make ahead of time so you have it when you need it.

The key ingredient is COOL WHIP whipped topping.  I found the recipe in an old church cookbook.  There were actually three recipes for the pie, each a little different.  I took the best of all of them to make this version.

Here’s what you’ll need:  [Read more…]

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