Hello, friends! The following Key Lime pie and Chocolate Cream pie are two of my favorite recipes for the holiday season especially. Both are easy to make and yummy. I have tweaked them from the original printouts, which I've had for many years. I'm unsure where the Key Lime pie originated, but the Chocolate Cream pie is from the recipes found at GroupRecipes.com.

These recipes have been modified through the years with my "more is mo better" additional tweaks.

NOTE: The Chocolate Cream pie recipe below* is double-the-ingredients of a single pie, so the measures expressed are for TWO PIES, 1 pie to give and 1 pie to enjoy. And remember: Quality In Equals Quality Out. Read on.

INGREDIENTS:

For the Filling:
1 lb KEY LIMES
Squeeze all but 1 lime to slice for decorative top. (Unlike large regular limes, KEY LIMES have seeds which need to be removed.) Yield can vary but it's best to use 1/2 to 2/3 cup (2/3 cup is optimal). Excess can be frozen.

TIP: For highest yield, limes should be room temperature not cold, rolled prior to slicing and cut along the 'Equator' verses vertically, 'North' to 'South'.

1 - 14 oz can Sweetened Condensed Milk (My preference is Eagle Condensed Milk, but any brand will do.)
2 - 8 oz tubs frozen whipped topping thawed (Cool Whip Extra Creamy is my favorite.)
1 - 10" prepared Graham Cracker pie crust

Graham Cracker Crust:
6 - oz of Graham Crackers
2 - oz brown sugar, light or dark your choice. (Dark contains more molasses.)
1 - dash of cinnamon
6 - tbsp melted unsalted butter
1 - small pinch of salt

CRUST PREPARATION DIRECTIONS:

Mix all ingredients for the Graham Cracker crust until blended. Do not over mix as it will make the crust tough. In a non-greased 9" pie pan, evenly spread the crumbs until the bottom and sides are covered. Refrigerate for 15 minutes to help set up.

DIRECTIONS:

In a large bowl, mix together the Lime Juice and Condensed Milk. Fold in the whipped topping and mix until smooth. Pour the mixture into the pie crust. Slice the remaining lime, or peel it to add zest for decoration. Refrigerate at least 1 hour before serving.

*Easy Chocolate Cream Pie

INGREDIENTS:

2 - cups Milk Chocolate (My preferred brand is Toll House Chocolate Morsels.)
3/4 - cup Milk
2 - 8 oz tubs frozen whipped topping thawed, (Cool Whip Extra Creamy is my favorite.)
1 - 8 oz bar Cream Cheese at room temperature
2 - 9" prepared Graham Cracker pie crust, Chocolate Wafer or Shortbread pie crusts (See Pie Crust Recipes.)

DIRECTIONS:

In large bowl mix together the Chocolate and Milk. Microwave to melt, stirring frequently. Mix in Cream Cheese. Fold in the whipped topping, 2/3 of each tub, and blend until smooth. Pour mixture into pie crusts and refrigerate until set. Top with remaining whipped topping, the last 1/3 tub is perfect for each. Garnish with Chocolate Morsels for decoration. Refrigerate.

Makes 1 pie to give and 1 pie to enjoy. --

Raisin Pie
Unsweetened

NO SUGAR NEEDED NOR SWEETENER ADDED.
Sweetened with raisins only. See SugarIsAFourLetterWord.com.

1 - 9" pie shell, frozen or from scratch, for each pie (See Pie Crust Recipes.)
1 - quarter cup or 2 heaping tablespoon of cornstarch for each pie
1 - 16 oz box of raisins for each pie

Add 1 - quarter cup cold water to cornstarch or any preferred thickener and stir to consistency.

Mix cornstarch with 1/4 cup cool water. Set aside. Bring raisins to a boil (2 to 1 water to raisins). Cook raisins at low temp on stove top only until plump and soft. Remove from heat immediately. Add cornstarch mixture. Stir raisin/cornstarch mixture, and let cool. When cool, put mixture into cooked pie shell(s) and let chill for an open face pie. If lace or dough cover is desired, add dough and bake till done (see photos above). Let cool.

Enjoy with vanilla ice cream for a delicious raisin pie ala mode. --

See History of Raisin Pie.

See Key Lime Pie And More.

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