Jared's Lemon Pie

First off, I would like to thank all the followers of this blog. I appreciate the comments you make about a recipe that you have tried, and the success that it was in your home. It really makes my day when someone that I don't know personally has tried a recipe, and they loved it as much as I do. So, thank you for that.
My husbands birthday was on Tuesday of this last week. I asked him what he wanted for his special day dessert, and he almost picked the mixed berry crisp. But, he asked me to make a lemon meringue pie w/out the meringue. He loves lemon and tart things, so his wish was my command. However, you can't have a pie filled with just lemon curd, you need something to break up the tangy, strong flavor of lemon. I looked through a couple of lemon/cheese pie recipes, and came up with Jared's Lemon Pie recipe below. This pie was really good, and I will definitely make it again. I like it because it doesn't use eggs, and sometimes lemon curd sicks me out because you can taste an eggy element, even though you have cooked the eggs. I have a feeling it will be my husbands new favorite dessert. Also, the recipe for a graham cracker crust can be used with any pie requiring a crust like that. Any cream pie can have a graham cracker crust. As long as you are not baking the filling in the graham cracker crust. It definitely is fool proof and then you don't have to make a pastry dough w/ blind baking and all that. Also, if you don't want to whip your own cream, you could use whipped topping.

Jared's Lemon Pie

Graham Cracker Crust:
1 1/2 c graham cracker crumbs
1/3 c sugar
6 tbs butter, melted

Pie:
1 1/2 c sugar
6 tbs cornstarch
pinch of salt
1 c water
2 drops yellow food coloring (optional)
2 tsp lemon zest
2/3 c fresh lemon juice
2 tbs butter
3/4 c whipped cream (already whipped)
8 oz. cream cheese
1 tbs lemon juice
1/2 c powdered sugar

Preheat over to 375 degrees. Combine graham crackers, butter and sugar in a bowl and stir with a fork to combine. Press evenly into a 9 inch pie plate and bake for 7 minutes. Remove from oven, and cool completely. For the pie, in a medium saucepan combine sugar, cornstarch and salt, stir to combine. Add water, food coloring, lemon zest, and lemon juice. Bring to boil over medium high heat, stirring constantly. Boil for 2 minutes, remove from heat and stir in butter. Place into a glass bowl and let cool to room temperature. While lemon curd is cooling, beat whipping cream until stiff peaks form. Remove to a separate bowl. Whipped cream cheese and powdered sugar until fluffy and combined. Fold in 1/2 c whipped cream into the cream cheese mixture until gently combined. spread the cream cheese mixture into the cooled graham cracker crust, and then gently top with lemon filling, spread evenly. Refrigerate at least 6-8 hours. Add 1 tbs powdered sugar to leftover whipped cream to garnish the top of the pie.

Jared's Mixed Berry Pie

For Christmas day I was planning a menu. I consulted with my husband to find out what he wanted, and i suggested to him that I could make a mixed berry pie. He loves tart desserts, and I had just bought a big bag of mixed frozen berries at Costco. (This is the only way to do berries in Hawaii, they are SUPER expensive and they don't last the boat ride over.) So I used Mabel's Pie Crust found here, and looked at different recipes for the filling. I like this recipe because it has lemon zest and lemon juice, which add another layer of flavor. The pie turned out fabulous. It was nice and tart, served with vanilla ice cream, it will be his new favorite. If you want a slightly sweeter pie, add a few more tablespoons of sugar to the filling.

Jared's Mixed Berry Pie

1 recipe for Mabel's Pie Crust found here
4 c fresh or frozen mixed berries
1/2 c. sugar
1/4 c. flour
1/8 tsp salt
2-3 tsp lemon zest
3 tbs lemon juice
1 1/2 tbs butter

If using frozen berries, partially thaw them in a colander before hand. Make pie crust for two pies. For filling, mix all ingredients except for butter. Make sure to mix lightly, as berries are very delicate. Pour filling into unbaked pie crust, top filling with dots of butter. Place top crust on pie, seal, and cover the edges of pie crust with foil. Bake for 45-60 minutes, or until crust is golden. Remove foil the last 15 minutes of baking. Serve with whipped cream or vanilla ice cream.