Layered Lemon Pies

This lemon flavored pie is one of those that after the first bite, people stop, pucker their lips and say "Hmmmmmm," then quickly move in towards the pie for a second bite. The sounds continue until the last bite.

I found the pie easy to prepare with 30 minute intervals between the layers. As it sat in the refrigerator the layers had a tendency to separate. I kept it frozen for a couple of hours before serving. The whip and cream cheese topping was a great idea. I'll be serving this one again for sure!

For the recipe click here!

Lemon Fluff

Each time this is served at a dinner party there are "oooooos and ahhhhhhs" from the dinner table. This no fail recipe keeps them coming back for more. The mild lemon and cream flavors seem to appeal to all age groups.

So. . . . many have requested the recipe. Here's the details:

Mix and spread on bottom of a 9" x 11" glass dish and bake at 350 for 20-25 minutes until brown and let cool:
1 C flour
1 C chopped walnuts
1/2 C butter (melted)

Mix and spread on top of cooled crust:
1 8 oz. cream cheese
1 C powdered sugar
2 C Cool Whip

Mix and spread on top of cream cheese mixture:
2 Small Pkgs. Instant Lemon Pudding
3 C Milk

Spread Cool Whip for the top layer and sprinkle with chopped walnuts, refrigerate for one-two hours before serving.

White Chocolate Macademia Nut Pie

This recipe is one of my favorites and turns out perfect every time. It's a dessert that no one can take just one piece of after a dinner meal. The texture is creamy and the chocolate makes it a winner with almost everyone. I keep it frozen and thaw for approximately 20 minutes before cutting and serving into individual pieces.

Recipe courtesy Paula Deen

Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream

Filling:
6 1/2 ounces cream cheese, softened
1/3 cup sugar
1/3 cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 (1-ounce) squares premium white baking chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted, chopped macadamia nuts
1 pre-baked deep-dish (9-inch) pie shell

Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 to 2 ounces chopped macadamia nuts

Ganache: Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.

Filling: Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen. To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.

Garnish: Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.