We had Pi(e) Night again for 3.14 (March 14th)/my birthday this year! Thanks again to everyone for coming and for bringing your wonderful pies! I made a chicken pot pie so people wouldn't have to worry about dinner, and 5 dessert pies (. . .though I only served 4). That was a downsized number from 2 years ago when I made 9 pies and had about 5-6 leftover pies if you combined them all!!
I love getting together with friends and eating food! Those who stayed around for long enough got to play a party game with us too! (Games are another favorite of mine!)
Here are the dessert pies I made this year.
Ice Cream Pie (I just spread a layer of Breyers Heath bar ice cream on a graham cracker crust, followed by crushed up chocolate covered pretzels, followed by homemade hot fudge, followed by softened vanilla ice cream, followed by more hot fudge. . .mmmm!)
Pecan Brownie Pie (which I overbaked, so I didn't actually serve it. . .brownies are meant to be gooey or not eaten at all :)
Key Lime Pie (it's from my Betty Crocker cookbook, but for some reason I can't find that exact recipe online, so here it is:
Ingredients
Pastry for one-crust pie, or graham cracker pie crust
3 large eggs
1 can (14 oz) sweetened condensed milk
1 teaspoon grated lime or lemon peel
1/2 cup key lime juice or regular lime juice
Preparation
1) Preheat oven to 350
2) Beat eggs, milk, lime peel, and lime juice in medium bowl with electric mixer on medium speed
for about 1 minute or until well blended. Pour into pie crust.
for about 1 minute or until well blended. Pour into pie crust.
3) Bake 30-35 minutes or until center is set. Cool on wire rack 15 minutes. Cover and refrigerate at
least 2 hours. Serve with whipped cream if desired.
least 2 hours. Serve with whipped cream if desired.
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