Easy as Pie

The phrase “easy as pie” doesn’t normally refer to the act of making a pie, because we all know that it is not always an easy task.  What it refers to is the act of eating pie – which is normally considered quite simple.  At least it is for me anyway.

I’ve found a recipe for a pie that gives the phrase “easy as pie” a whole new meaning.

This recipe is from Kraft Foods, and I promise you it will be the easiest,  and probably the healthiest pie you’ve ever made.   The reviews that this recipe got are so good that I couldn’t wait to make it myself.  In all honesty, I’m not sure why I haven’t made this pie before now since it’s a fairly common recipe. I’m almost thinking it might even fit into the retro recipe category.

Aside from the pie crust, this recipe only requires three common ingredients.  Yes, you read that correctly – just three!  And as long as we are talking pie crust,  I made my own graham cracker crust instead of buying a packaged one because I wanted to serve my dessert in an 8”x8” pan which then turns this recipe into a square pie.  Is that a new word – square pie?

Cool & Easy Pie  (slightly adapted from Kraft Foods)

1 package of  sugar-free raspberry gelatin

2/3 c. boiling water

1 c. of cold water (I put mine in the freezer 15 minutes before I made the pie)

1 (8 oz.) tub of lite whipped topping

1 (9”) graham cracker pie crust

1 c. fresh or frozen raspberries

In a large bowl, add gelatin.  Pour in boiling water and stir for about 2 minutes until all of the gelatin is dissolved.  Stir in cold water.  Add whipped topping; mix with a wire whisk until smooth.  Add berries and refrigerate for 20 minutes.  Remove from refrigerator and pour into pie crust.  Refrigerate for 4 hours or overnight.  Serves 8

I love the lightness and fruity flavor of this dessert.  If you’re not a raspberry fan then be creative and try a different flavor.  I’m already thinking ahead to Easter!

For the original  Kraft recipe, to read reviews, or see the nutritional information, follow the Kraft Foods link above.   And remember, the nutritional value of the pie I made is going to have less sugar and calories because it’s made with sugar-free gelatin. 

Now, let’s talk about the phrase “easy come, easy go”.

weekend-potluck-buttong

 

 

 

 

 

 

 

 

 

 

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Lemon Meringue Pie

Recipe

 

The day before Easter this year, I needed a little baking therapy.  Not to mention I needed an Easter dinner dessert.  So, to kill two birds with one stone I picked out something a little more challenging.  I’ve made a lot of pies, but never made a lemon meringue pie – probably because I wasn’t a very big fan of them.  But now, something has changed and I like lemon pie.   After searching for a recipe I settled on one from Better Homes & Gardens New Cook Book – Souvenir Edition.  Making the pie was a bit time-consuming but I liked the way everything seemed to come together.         

Instructions

 

I used a store-bought freezer crust.  Typically, I would make my own but I had one on hand and decided since I was attempting a new, and time-consuming recipe, I’d cheat a little.            

Baked Pie Crust

 

 I used a fresh lemon for zest and juice.       

Lemon Zest

 

Lemon Juice
Lemon Juice

 

Cooked Pie Filling

 

Peaked Meringue

 

The meringue was a lot easier to make than I had anticipated.  Turned out great – wouldn’t hesitate to make it again.         

And, here is the finished product… Not bad for a newbie!          It was a hit!        

The Finished Pie