Boston Cream Pie

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Kneaders Key Lime Tarts

Source: Good Things Utah - check the site for video of these being made

Last Update: 4/02/09 4:58 pm

Prepared by Tami Vincent, Kneaders Bakery

"Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes. The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe. "

Ingredients

½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 3” tart shells
Preparation

1. It’s easiest to remove the lime zest from whole limes so start with that.

2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.

3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.

4. Beat in the milk, then juice and set aside at room temp till it thickens.

5. Preheat oven to 325 degrees.

6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.

7. Remove from the oven and cool to room temp.

8. Refrigerate for at least three hours until well chilled.

9. Serve with whipped cream topping and decorate with a lime wedge.

Makes 8 Tarts


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Glazed Apple Strudel

Enjoy this delictable German favorite made delicious with fresh fruit and berries. A true fall favorite!
(from Weight Watchers Magazine, 9/07)

Preparation Time: 10 mins.
Cooking Time: 45 mins.
Serves: 4

Ingredients
1 Granny Smith or Winesap apple peeled & thinly sliced
1 Golden Delicious or Fuji apple peeled & thinly sliced
3 tbsp. granulated sugar
3 tbsp. dried cranberries or raisins
2 tbsp. all-purpose flour
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
3/4 tsp. cinnamon
1/8 tsp. salt
6 9 x 14 inch.sheets of phyllo thawed according to package directions
6 tbsp. confectioners sugar
2 tsp. apple cider

Directions
1. Preheat the oven to 350 degree. Spray a large baking sheet with nonstick spray.
2. To prepare the filling, combine the apples, granulated sugar, cranberries or raisins, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
3. As you work, keep the phyllo covered in plastic wrap to prevent it from drying out. Lay 1 sheet on a work surface lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with non-stick spray. Spoon the filling in a 3-inch-wide band evenly across the long side of the phyllo near you, leaving a 2-inch boarder on each short side. Fold the short sides over the filling and gently roll up the enclose the filling.
4. Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown about 45 minutes. Let cool on the baking sheet 15 minutes.
5. Meanwhile, to make the glaze, combine the confectioners' sugar and cider in a small bowl beat with a whisk until smooth. Drizzle over the strudel slice and serve warm.

Per serving: (1/4th of strudel): 201 cal, 1 g fat, 48 g carb, 2 g fib, 2 g prot,
POINTS: 4

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Amazing Lemon Creme Pie Filling

1 cup water
dash of salt
1/2 cup water
1/3 cup wheat flour
1/3 cup dry milk powder
2/3 cup sugar
1/2 cup water
1 Tsp knox gelatin (1/3 envelope)
1 pack lemonade kool-aid (without sugar)

Bring the cup of water and salt to a boil . Make a paste with 1/2 water and flour. Slowly pour mixture into boiling water, stirring constantly. Let cook on low heat for 7-8 minutes, stirring frequently. Remove from heat. In a small mixing bowl combine dry milk powder, sugar, and 1/2 cup cold water. Set aside. Soften gelatin in water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this add Kool-aid. Mix until dissolved. Combine with cooked wheat and mix well. Pour into 8 inch Crunchy Wheat pie crust and serve with whipped topping

The Pie Goddess Pie Recipes

We have a lady in our town called "the pie goddess". There is large window downtown where she makes pies and people can watch her. She charges 25-30 dollars PER PIE. And people pay. She held classes and here are some of her recipes. But don't hate me when you don't fit into your swimsuit this summer. I am only the messenger.

Lush Pies

The lush pies are great because they look good, they taste good, and they are really easy to make. There's also a wide variety of flavors and did I mention that they are really easy to make? They are so easy that the original recipe came out of the instant Jello pudding box. Lush pies are layered and can be made in single flavors or you can layer more than one flavor to achieve some sensational combinations. Lush pies start with a crispy walnut shortbread crust that is also easy to make. You can use Graham cracker crust if you prefer.

WALNUT SHORTBREAD CRUST:
1 cup flour
1/2 cup of chopped walnuts
1/2 cup of melted butter
2 tblsp of sugar

Mix all ingredients and press into a 9" pie pan. Bake at 350 degrees for 20-25 minutes, until golden brown. Cool completely.

LUSH PIE
Layer 1
4 oz. cream cheese
4 oz whipped topping
Whip together until smooth and spread evenly into the bottom of cooled shortbread crust.

Layer 2
2 packages of instant Jello pudding
2 cups of milk
Mix pudding and milk until smooth and slightly thickened. Pour into pie shell on top of layer one. Set until firm.

Layer 3
Top with whipped topping and garnish as desired. Serves 8-12

Flavor variations and combinations
Lush pies can be made in any flavor that Jello makes instant pudding in; and then some
chocolate
lemon
butterscotch, pistachio, bananas or coconut can be added to vanilla.


Peanut Butter Pie - Yummy!

8 oz cream cheese
12 oz whipped topping
1 cup peanut butter
2 Butterfinger candy bars crunched (save out 2 tblsp for garnish)

Mix above ingredients until smooth. Pour into pie crust. Then make below topping.

Melt 1 cup semi sweet choclate chips in the microwave for 1 minute. Add 1/2 cup whipping cream and microwave for another 30 seconds. Stir until well blended and spread on top of peanut butter pie filling. Garnish with whipped topping and candy. Keep refrigerated. Serves up to 12 people.

Butterscotch Lush - big seller!

Layer 1 - Praline candy layer
3 T butter
1/4 c evaporated milk
1/2 c brown sugar
1/2 c pecans
cook to softball stage, then add 1 tsp vanilla. Cook a little longer then cool before pouring into crust then cool completely.

Layer 2
4 oz. cream cheese
4 oz whipped topping
Whip together until smooth and spread evenly into the bottom of crust on top of praline mixture.

Layer 3
2 packages of instant Jello pudding - butterscotch
2 cups of milk
Mix pudding and milk until smooth and slightly thickened. Pour into pie shell on top of layer two. Set until firm.

Layer 4
top with whipped topping and crushed health toffee chips.

Combinations are best done in layers. Example = a layer of coconut and a layer of chocolate. To this, after "layer1 (cream cheese layer)" you use 1 package of vanilla pudding and 1 cup of milk. Mix well and stir in 1 and 1/2 cups of toasted coconut. Pour into pie shell on top of layer 1. Let it set and mix 1 package of chocolate pudding and 1 cup of milk until smooth and slightly thickened. Pour on top of coconut layer and let set until firm. Top with whipped topping and garnish as desired.

MOST AWESOME FROSTING (just thought I would throw this in too)
8 oz cream cheese
16 oz whipped topping
1 pkg (3 oz) instant pudding (2 if white chocolate)
1/2 cup cold water (1 cup if white chocolate)

Whip cream cheese and whipped topping until well blended. Mix water and instant pudding. Add to cream cheese mixture. Whip until thoroughly mixed. Spread on cooled cake.

Those are just a few. I know they sound a little complicated BUT they are very yummy and like I said people pay 25-30 dollars a pie for these and 5 dollars a slice. If nothing else maybe someone else would like to try them. There are some other recipes on the handout she gave out if anyone is interested in them let me know.

I have a super easy no-bake cheesecake recipe. Maybe you could charge more for a cheesecake?

Recipe:
1 can sweetened condensed milk
1 package of either cream cheese or Neufchatel soft cheese
¼ cup lemon juice
1 graham cracker or vanilla wafer pie shell.

Mix the cheese and milk, this will be fairly thick. This filling has to stand up to cutting so thick is very desirable. Add the juice and blend thoroughly. Scoop the mixture into the prepared pie shell. Chill well, at least an hour.



Dreamy Dessert
1 small pkg berry blue jello
2 8 oz blueberry yogurt
1 8 oz Cool Whip, thawed

Mix all together, put in a graham cracker crust and refridgerate for at least 4 hours before serving. This is YUMMY in blueberry, but also with any other flavor, as long as you coordinate the jello and yogurt flavors to be the same. Doluble for a 9x13 pan.

Here is another favorite one...I make it every Thanksgiving!

German Chocolate Pie
1 8 oz cream cheese, fat free
1 c. thawed cool whip
1 container german chocolate frosting
1 small pkg instant vanilla pudding
1 small pkg instant chocolate pudding

Spread german icing in the bottom of a graham cracker pie crust, about half the can of frosting. Mix together cream cheese (add about 1 Tbl of milk) and Cool Whip in a bowl. Mix together vanilla and chocolate pudding with only 1/2 of the milk required in a seperate bowl. Mix both mixtures together and spread in the graham cracker crust on top of the frosting. Work fast, it sets up



quick! Add a bit more Cool Whip on top, and shaved chocolate for a garnish. Double for a 9x13 pan.

Vanilla pudding mix stirred into cool whip with bananas added is a decadent delight

Another favorite of mine is a frozen ice cream cake/pie. You take a 1/2 gallon of cheapo vanilla ice cream and let it sit out for 10-15 minutes or so to get it a little soft. Then add one can of frozen strawberry daquiri mix (it only comes in non-alcoholic, so no worries there) mix together well and then put into a graham cracker crust. I usually do it in a springform pan, so in a pie crust you could probably get two pies out of one recipe. Anyhow, after you put the mixture in the pie crust you put it into the freezer until you are ready to serve it.
Super yummy!


If you have a bunch of cake mixes in your stockpile you can make single round layers ahead of time and easily assemble them into Boston Cream Pies.

Boston Cream Pie

1 round yellow cake layer
1 cup cold milk
1 pkg (4-serving size) JELL-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip
1 square Unsweetened Baking Chocolate
1 Tbl butter
3/4 cup powdered sugar
2 Tbl cold milk

Beat 1 cup of milk with pudding mix. Gently stir in Cool Whip. CUT cake horizontally into two even layers.
Place bottom cake layer on a plate. Spread with pudding mixture; top with the remaining cake layer.
Melt chocolate and butter. Add powdered sugar and milk. Spread over top of cake. (you can make this even faster by using canned frosting)
Refrigerate at least 1 hour.


Mix & Match Pie

2 cups cold milk
2 pkgs (4-serving size) Jello Instant Pudding, any flavor*
1 8oz tub Cool Whip, thawed
Extra Add-ins *

Beat Milk and pudding mix until well blended and thick.
Spoon about 3/4 of the pudding into crust.
Sprinkle with add-ins.
Gently stir remaining pudding with about 3/4 of the Cool Whip. Spoon over pie.
Refrigerate 3 hours. Top with remaining Cool Whip and serve.


*Pudding and extra add-in suggestions:
Chocolate Pudding with miniature marshmallows
Vanilla Pudding with toasted coconut
Lemon Pudding with raspberries
Pistachio Pudding with miniature marshmallows
Chocolate Pudding with Oreos cut into pieces


Banana-Mallow Pie

1-3/4 cups cold milk
1 pkg. (4-serving size) Jello Vanilla Instant Pudding
2 cups Miniature Marshmallows
1 cup thawed Cool Whip
2 bananas, sliced

Beat milk and pudding mix together. Let stand a few minutes and then gently stir in marshmallows and cool whip. Place banana slices in a graham crust. Cover with pudding mixture and refrigerate at least an hour.


Creamy Lemon Pie

1-3/4 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Instant Pudding
1 6oz can frozen lemonade concentrate, thawed
1 8oz tub Cool Whip, thawed

Beat milk and pudding mix together. Add lemonade concentrate and beat until well blended and thick. Gently stir in whipped topping and pour into a graham cracker crust. Refrigerate 4 hours.


Peanut Butter Cup Pie

1/4 cup creamy peanut butter
1 cup cold milk
1 pkg. (4-serving size) Jello Chocolate Instant Pudding
1 8oz tub Cool Whip
Hot Fudge Sundae Topping
1 OREO Pie Crust

Beat peanut butter, milk, and pudding mix until well blended and thick. Stir in half of the Cool Whip. Spoon into Oreo crust and top with remaining Cool Whip. Refrigerate at least 3 hours and then drizzle hot fudge topping over the top.