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Creamy Lemon Icebox Pie with Lemon-Scented Whipped Cream and Fresh Berries

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 4 tablespoons melted unsalted butter
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can condensed milk
• 1/2 cup fresh lemon juice
• 3 1/2 tablespoons lemon zest, divided
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy cream
• 2 tablespoons confectioners’ sugar
• Fresh berries, for serving, optional

Directions

Position rack in center of oven and preheat the oven to 350 degrees F.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake until the crust is golden brown and firm, about 15 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.

Combine the cream cheese, condensed milk, lemon juice, 3 tablespoons of the lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the cooled pie crust. Refrigerate overnight.

When ready to serve, place the heavy cream, remaining 1/2 tablespoon of lemon zest, and confectioners’ sugar in a chilled mixing bowl and whip until stiff peaks form. Top each slice of pie with a dollop of the whipped cream and garnish with fresh berries, if desired.

Pumpkin Pie with Almond Spiced Whipped Cream

Ingredients

• 1 pumpkin pie
• 1 1/2 cups whipping cream
• 1 shot almond liqueur or 1 teaspoon almond extract
• Grated nutmeg, to taste
• 2 pinches ground cinnamon

Directions

Heat the pie in hot oven to crisp shell.

Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.

Serve pie with flavored cream.

Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis

Ingredients

• 2 cups very finely chopped cashews
• 1 cup finely ground graham cracker crumbs
• 1/2 cup plus 2 ounces sugar
• 3/4 cup melted butter
• 3 cups sweetened condensed milk
• 9 egg yolks
• 1 1/2 cups Key lime juice
• 2 cups heavy cream
• 1 orange, zested

Directions

Preheat the oven to 325 degrees F.

Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.

In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.

When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.