I had promised some pie recipes to Keely and Karen in one of the posts below. I'm overdue so today's the day! Brought to you by the Letter R...Recipes for Chocolate Peanut Butter Mousse Pie, Blackberry Streusel Pie and Key Lime Pie.
Blackberry Streusel Pie
Crust - Use your favorite recipe or a graham cracker crust
6 tablespoons (packed) brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons flour
Blend in food processor until ingredients begin to clump into a mass.
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh or frozen blackberries
Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown.
Key Lime Pie - This is off the back of the Key Lime juice bottle. It's nothing special. I'm still looking for a better recipe.
Use a graham cracker crust.
4 large egg yolks
a 14 oz can of sweetened condensed milk
1/2 cup key lime juice
Pour into crust and bake at 350 for 15 minutes until lightly browned and fairly set in middle (will set up a bit on cooling). Cool completely Top with fresh whipped cream and garnish with lime slices or peel curls. Store in fridge.
Chocolate Peanut Butter Mousse Pie
This is my own recipe and I pretty much eyeball the ingredients and add as I think is needed. So these ingredients are estimated. Sorry about that. It's just the way I cook. :)
In a double boiler melt:
A bag of chocolate chips
About a half cup or so of peanut butter, more if you like peanut butter :)
8 oz. of cream cheese
Remove from heat. Make up a large box of instant chocolate pudding. Gently fold into the peanut butter mix. Gently fold in a tub or so of Cool Whip. Pour into a graham cracker crust and chill.