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Toothsome Images / Two summer pies that will make you forget about Kim Kardashian

The cupcake craze has officially left Seattle. Now everyone has their eyes on the pies.

This cultural change couldn’t come soon enough.  Cupcakes are like Kim Kardashian. They may look good on the outside, but make you wonder why you just wasted five minutes of your life on vaguely satisfying crap.

Summer pies are like Julianne Moore. They may not look exactly how you imagined (pie crusts are no joke) but they are complex, satiable and surprising.

In case you’re still on the cupcake train, here are two summer pies that will make you a believer.

This first pie was featured on the cover of Fresh Magazine. If it’s the cover shot, you know it has to be good!

Easy Sour Cream Berry Pie

1 package (8 ounces) cream cheese, softened

1 cup Darigold Mexican style sour cream

1/2 cup sugar

1 teaspoon grated orange peel

1 prepared baked pie crust (8 or 9 inches)

2 cup fresh berries (raspberries, blueberries, black berries or sliced strawberries)

2 tablespoons orange marmalade, melted and strained

Beat cream cheese with electric mixer until smooth; add sour cream, sugar and orange peel; mix well to blend. Pour into prepared crust and spread evenly over the bottom. Refrigerate at least 4 hours. Thirty minutes before serving, arrange berries over the top of pie and brush marmalade over berries. Refrigerate at least 30 minutes before serving.

This cool and refreshing key lime pie will have your taste buds tingling with delight.

Key Lime Pie

Graham Cracker Crust:

1/2 cup (1 stick) unsalted butter, melted, divided

2 cups graham cracker crumbs (about 25 crackers)

1/2 cup granulated sugar

Key Lime Filling:

6 large egg yolks

1 1/2 cans (14 ounces each) sweetened condensed milk

3/4 cup key lime juice

Sweetened Whipped Cream:

1 1/2 cups heavy (whipping) cream

1/2 cup powdered sugar

1/4 teaspoon pure vanilla extract

Lime slices for garnish

Preheat the oven to 350 degrees. Butter the bottom and sides of a 10-inch pie pan with 1 tablespoon melted butter.

To make the graham cracker crust, in a bowl, stir together the graham cracker crumbs and granulated sugar.  Stir in the remaining 7 tablespoons of butter until the mixture is evenly moistened.  Press the crumb mixture firmly onto the bottom and all the way up the sides of the prepared pan.  Place in the freezer to chill for about 15 minutes.

To make key lime filling, in a large bowl, whisk the egg yolks until pale yellow and nearly doubled in volume, about 2 minutes.  Whisk in the condensed milk and then the lime juice until smooth and thoroughly combined.  Carefully pour the prepared filling into the crust.

Bake the pie until the top is lightly browned and the filling is softly set, about 25 minutes.  Transfer the pie to a wire rack and let cool completely.  Cover with plastic wrap and store in the refrigerator for several hours or overnight.

Just before serving, make the Sweetened Whipped Cream.  In a large, chilled bowl, using an electric mixer set on medium-high speed, whip the cream until soft peaks form.  Add the powdered sugar and vanilla extract and whip until the cream begins to hold a firm peak.  (The cream can be whipped up to 2 hours in advance of serving, covered, and refrigerated.)

Slice each pie and top each portion with a dollop of the whipped cream.  Garnish with lime slices, if desired.  Serve immediately.

About the author: Darcie expresses her grand appreciation for gorgeous food, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie

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