Strawberry Balsamic Pie

Recipes in this Post Strawberry Balsamic Pie

So, I asked my son if he wanted strawberries because they are in season and on sale at the supermarket. He said no, we don’t eat them fast enough, and they go bad. I told him I would make some kind of dessert, and bought not one, but two containers of lovely red, ripe strawberries.

When you are going to buy strawberries, check them carefully. Thoroughly look them over, especially on the bottom, where an errant bruised one is oozing fluid and making the others near it go bad. Also check that their top part of the fruit is red, not pale green. If it’s pale green, the fruit is not ripe and will be tasteless.

After you get your berries home, unless you intend to eat them immediately, just put them in the refrigerator. Do not wash them! When you wash them, they will go bad quickly. If you must wash them, then let them dry in a single layer on a paper towel on a sheet pan, before putting them in the refrigerator.

You will enjoy this pie. You can buy a pre-made graham cracker crust, or you can make one yourself. I have a container of graham crumbs, so I make mine. I will put the recipe for the graham crust in as well.

Strawberry Balsamic Pie

Prep Time: 1 hour, 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Category: Dessert

Cuisine: American

Serving Size: 1 slice

Calories per serving: 372

Fat per serving: 16 g

Saturated fat per serving: 7 g

Carbs per serving: 53 g

Protein per serving: 5 g

Fiber per serving: 2 g

Sugar per serving: 43 g

Sodium per serving: 217 mg

Trans fat per serving: 0 g

Cholesterol per serving: 37 g

Nothing like fresh strawberries with sweet balsamic vinegar to bring out their bright flavor. This makes a great summer pie. If you don't feel like turning on your oven, use a pre-made graham cracker crust.

Ingredients

For the Crust
1 1/4 cups graham cracker crumbs
1/2 cup unsalted butter, melted (1 stick)
1/4 cup sugar
For the Filling
1 can (10 oz) Sweetened Condensed Milk
1/4 cup Lemon Juice
1 teaspoon Balsamic Vinegar
4 cups Strawberries sliced
For the Topping
1 cup Whipping cream
2 tablespoon Sugar
1/2 teaspoon Vanilla extract

Instructions

    Preheat the oven to 350. Prepare the pie crust by combining all the crust ingredients together, then turning them into a pie plate. Use the back of a measuring cup, or a glass to flatten and evenly distribute the crust. Bake the crust in the preheated oven for 8 minutes, remove and set aside to cool completely.
    To make the filling, combine the lemon juice, vinegar and condensed milk, stir til thickened, a few minutes. Put the strawberries in with the milk mixture and toss completely. Fold that into the pie shell.
    Refrigerate at least one hour. Put the bowl you are going to make the whipped cream in the refrigerator at the same time.
    To make the topping, have ready a chilled bowl. Put the cream in the bowl and start beating it. Add the sugar and vanilla and continue beating until stiff peaks form.
    Spread the whipped cream on top of the pie and serve immediately. Refrigerate left overs, if you are lucky enough to have any.

Notes

Make sure the berries are completely dry when doing this. You can either slice or half the berries, depending on their size.

https://the-good-plate.com/2017/08/strawberry-balsamic-pie/
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Fantasy Island Bars

Fantasy Island Bars

Recipes in this Post

It’s time for me to go to a high school reunion, where we will sit around and talk about all the good things that we remember for that time. One of the things I remember is going to one of my classmates homes over Easter vacation, and her mother had left a pan of Magic Cookie Bars in the refrigerator. As I was perusing the pantry this morning, I realized I had everything I need to make them.

I took out the stuff that I needed, and then it occurred to me that perhaps instead of making something that everyone might remember, I could make something that everyone will remember from here on out. It occurred to me that I could make some kind of tropical bar, considering I have coconut. Tropical bars led me to thinking about Pacific Islands, and the most famous Pacific Island of them all, Fantasy Island!

Fantasy Island was a television series that originally aired on the American Broadcasting Company network from 1977 to 1984. It was on at 10:00 pm on Sunday nights right after Love Boat. It stared Ricardo Montalbán as Mr. Roarke, and Tattoo, played by Hervé Villechaize. Popular film and television personalities guest starred on the show. The premise of the show was that guests would come to the island to live out some kind of fantasy, aided by Mr. Roarke who would often warn them of the danger of some fantasies.

Well, there is no danger in these Fantasy Island Bars, unless you eat too many of them!

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Lemons, lemons, lemons – Lemon Meringue Pie

Lemon Meringue Pie What’s the old saying? “When life gives you lemons, make lemonade!” I say, make Lemon Meringue Pie and Rose Lemonade with the left over lemon juice.

When I was a child, my mother used to make this pie frequently, because it was simple, and always very, very good.  I remember the first time I went to a coffee shop and got excited because they had Lemon Meringue pie, but, it was translucent and nasty.  My mother’s was not made from cornstarch, my mother opened up a can and made magic!

A word about that magic can – my mother used Eagle Brand Sweetened Condensed Milk and I used it for years, and I still use it when I want absolute perfection. I found out about the Hispanic product La Lechera, that not only tastes very good, but it considerably less expensive!  Do yourself a favor and keep a few cans on hand, you can also use it for Magic Cookie Bars (recipe to follow), and Thai Iced Tea. Although La Lechera is very good, Eagle Brand is still my favorite, and is the only one I will use when I make Cappuccino Fudge.

Please don’t buy one of those pre-made crusts.  This recipe is so simple that you will not have any need to “save time”.  If you have a food processor, like my Waring Food Processor, then this whole process takes 10 minutes (including baking the pie!).  If you don’t have a food processor, that’s fine, too.  Either way you go, a graham cracker crust made from scratch is better than a store bought one any day.

So, here are the two things I am making today, including the Rose Lemonade.

Graham Cracker Crust – Simple

Ingredients

  • 6 tablespoons butter melted
  • 24 graham crackers
  • 1/4 cup sugar

Instructions

  1. In a small saucepan or the microwave, melt 6 tablespoons of butter.
  2. There are two methods of doing of making the crumbs:
    1. The best way to do this, however, is in a large food processor, just be sure to use the pulse button and pulse the crackers, then add the butter and sugar, and pulse two or three more times before removing and putting into your pie pan.
    2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
  3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Add 1/4 cup of sugar to the graham crackers. Add the melted butter. Stir or blend together with your hands.
  4. Finally, press into the pie plate or other pan.
  5. To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree . oven.

Variations

You can make this crust with other kinds of cookies. Lemon cookies and ginger snaps both make excellent crusts.

Preparation time: 10 minute(s)

Cooking time: 8 minute(s)

Diet type: Vegetarian

Number of servings (yield): 1

My rating 5 stars:  ★★★★★ 1 review(s)

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Lemon Meringue Pie – No Cornstarch!

Ingredients

  • 1 Graham cracker crust
  • 1 can Sweetened Condensed Milk
  • Juice of 1 Lemon
  • Lemon Rind (optional)
  • 1 drop Yellow food coloring (optional)
  • 3 Eggs separated
  • 2 tablespoons Sugar
  • Instructions

Instructions

  1. Preheat oven to 350.
  2. Combine milk with egg yolks and lemon juice and rind. Mix thoroughly.
  3. Pour into prepared graham cracker crust.
  4. Beat eggs until stiff. Gradually add sugar, and beat a bit more.
  5. Spoon eggs over top of pie, making sure all edges are secure, then make peaks with the back of the spoon.
  6. Bake at 350 about 10 minutes or until the peaks are lightly browned.
  7. Let stand and cool, then place in refrigerator and chill thoroughly before serving, at least four hours.

Variations

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.