Tag Archives: graham cracker crust

Meme’s Pink Lemonade Pie

I spent the last few days trying to decide what I would write about for my 100th post on the the blog!  I wanted it to be a little more special and a little more unique than all the others, so I decided to write about a woman who inspired my life and my passion for cooking, my grandma Meme!

Meme (and Super Blonde Me) July 2005

Meme, Feb 2010

I was lucky enough to grow up across the street from my grandparents which meant lots of after school time together and weekend family dinners.  My grandma was a stay-at-home wife and mom who loved to cook and really loved to bake!

There was always something sweet and delicious to eat after dinner and her specialty was pies! Growing up, my brothers favorite pie was Chocolate Ice Box and mine was Pink Lemonade! In memory of Meme, who we lost in 2010, I dedicate my 100th post to her by making the Pink Lemonade Pie!

Ingredients (makes 1 pie)

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tbsp butter (melted)
  • 6 oz frozen pink lemonade
  • 14 oz sweetened condensed milk
  • 1 tsp lemon juice
  • 8 oz cool whip

Start by making the graham cracker crust by combing the crumbs, sugar and butter.

Mix together well.

Press into a pie plate.

Place the curst in the refrigerator while making the pie filling.

Begin making the filling by combining the pink lemonade and condensed milk.

Add in the lemon juice and mix well.

Next, add in the cool whip.

Mix until creamy and no lumps appear.

Pour the filling into the crust.

Spread the filling evenly in the crust.

Now place in the refrigerator for 2 hours for the filling to firm.

I lined the edges of mine with 2 thinly sliced lemons to “pretty-up” the pie!  This is simply for looks and totally optional!

It tasted just how I remembered and I think Meme would be proud!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pie filling is gluten-free.  You would only need to substitute gluten-free graham cracker crumbs for the crust.  Whole Foods carries a graham style cracker by Kinnikinnick which can be crushed into crumbs and used. Yay for gluten-free dessert!

Strawberry Mini Pies

Individual Heart Shaped Mini Pies

In continuation with my obsession of strawberry season I made my Mom’s amazing strawberry pie into scrumptious mini pies!

Mini Fresh Strawberry Pie

While my cooking passion comes from my Dad, my baking skills definitely come from my Mom!  She makes the most beautiful and delicious pies you have ever seen and this recipe is no exception!

Strawberry Mini Pies

This recipe also marks a milestone on the blog, it’s the first post including images from my new Canon SLR! I’m still in the process of learning all the amazing things it can do, but loving the results so far!

Strawberry Pie Ingredients

Ingredients (makes 12 mini pies or one 9″ pie)

Crust:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tbsp butter (melted)

Pie Filling:

  • 6 cups strawberries
  • 3 tbsp corn starch
  • 1 cup sugar
  • 2 tbsp lemon juice

Prepare the crust first by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl.

Mix until it forms a buttery, crumbly texture.

Graham Cracker Crust

Now press the crust mixture into the bottom of a dozen lined muffin tins or mini pie plates. Both the super cute Mini Pie Plates and Red Re-Usable Silicone Baking Cups can be found on Amazon.

Place the mini pie crusts in the refrigerator while preparing the filling!

Begin by washing the strawberries then remove the top and hull them. Hulling simply means cutting out the inside white part of the berry.

Hulled Strawberries

Reserve a dozen of the best looking little berries to top each mini pie!

Slice the rest of the berries in half and place in a large skillet and mash.  I use a muddler to mash the berries, but a spoon, fork, your hands, pretty much anything will do!

Fresh Strawberry Pie Filling

Mash until you have a thick, slightly chunky berry consistency.

Fresh Strawberry Pie Filling

Now add the corn starch to the mashed berries, then the sugar.

Mix together then move the skillet to the stovetop over medium heat.

Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a dark, thick consistency.

Remove the mixture from the heat and add the lemon juice.

Allow the mixture to cool.  Once cooled, add a heaping tablespoon to each mini-pie.

Individual Strawberry Pies

Top each mini-pie with one of the reserved whole strawberries.

Individual Heart Shaped Mini Pies

Allow the pies to cool inside the refrigerator for approximately one hour.

Fresh Strawberry Pie

Oh my gosh, I’m not sure what I love more, the cuteness of my mini-pie or the amazing picture quality of my new Canon!

You can also use this recipe to make one 9″ whole pie. Make the crust the same way, just press it on the bottom and edges of the pie plate. Top with the strawberry mixture, then top with the whole strawberries and voila!

Fresh Strawberry Pie Recipe

What’s prettier, roses or strawberry pie? I’m leaning towards strawberry pie at this point!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pie filling is gluten-free.  You would only need to substitute gluten-free graham cracker crumbs for the crust.  Whole Foods carries a graham style cracker by Kinnikinnick which can be crushed into crumbs and used. Yay for gluten-free dessert!

Strawberry Mini Pies

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 mini pies

Strawberry Mini Pies

Ingredients

    Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tbsp butter (melted)
  • Pie Filling:
  • 6 cups strawberries
  • 3 tbsp corn starch
  • 1 cup sugar
  • 2 tbsp lemon juice

Instructions

  1. Begin making the crust by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl.
  2. Mix until it forms a buttery, crumbly texture.
  3. Now press the crust mixture into the bottom of a dozen lined muffin tins or mini pie plates.
  4. Place the mini pie crusts in the refrigerator while preparing the filling.
  5. Prepare the filling by washing the strawberries then removing the stems and hulling them.
  6. Reserve a dozen of the best looking strawberries to top each mini pie.
  7. Slice the rest of the berries in half and place in a large skillet and mash.
  8. Mash until a thick, slightly chunky consistency is formed.
  9. Add the corn starch to the mashed berries, then the sugar.
  10. Mix together then move the skillet to the stovetop over medium heat.
  11. Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a dark, thick consistency.
  12. Remove the mixture from the heat and add the lemon juice.
  13. Allow the mixture to cool.
  14. Once cooled, add a heaping tablespoon to each mini-pie.
  15. Top each mini-pie with one of the reserved whole strawberries.
  16. Allow the muffin tins to set and cool inside the refrigerator for approximately one hour, then remove each lined mini-pie from the muffin tin and serve.
http://whitneybond.com/2012/03/04/whats-for-dessert-strawberry-mini-pies/

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