Impossible Peaches and Cream Pie

Okay; this isn’t exactly a pie. Remember when Bisquick® first introduced all the “Impossible Pies?” You mix together the ingredients and when it cooks, it "magically" makes its own crust. Well, that’s why I renamed this “Impossible Peaches and Cream Pie.” It’s hard to categorize this recipe. It’s more like a moist shortcake-type dessert. It’s so soft, it dissolves it your mouth when you take a bite. It’s refreshingly light and the cinnamon sugar topping (which may seem overabundant while preparing), adds a whole other dimension of flavor. The crust layer is made with flour, salt, baking powder and dry vanilla (cook ‘n serve) pudding mix. It is then topped with sliced peaches and a “creamy” cheesecake layer. The cheesecake layer doesn’t cook long enough to really set up, giving it that soft, silky texture. Then the whole “pie” is generously sprinkled with a cinnamon/sugar mixture. Does this make a “mouthwatering” presentation? Not exactly. But, would you give it a try if you knew that the author, Debbi Borsick, has won numerous blue ribbons for this pie (as well, as some of the recipe reviewers)? This is one of those visually deceptive desserts, all the beauty is in the taste. It’s an incredibly simple dessert to throw together for that backyard bash. Whether served warm with a scoop of ice cream, or cold with a dollop of whipped cream, this pie will “win” you tons of compliments.

Missing from photo: butter

Preheat oven to 350° F.  Grease sides and bottom of a 10-inch deep-dish pie pan (or spray with a non-stick flour infused spray like Baker’s Joy).

VERY IMPORTANT! For this recipe to come out perfect, it is imperative that you only use a 10-inch pan. Too many recipe reviewers have complained that the cake part comes out soggy when they try to use a smaller pan. If you don’t have a 10-inch pie pan, then substitute a 10-inch springform pan. If you prepare it, exactly as directed, you will get perfect results.

Thoroughly drain peaches, reserving 3 Tablespoons of juice. Although, not in the original instructions, I cut the peach slices in half (or thirds). I thought this way you get a “taste” of peaches in each and every bite (and it would more thoroughly and evenly cover the crust layer). Another note: peaches must be as dry as you can get them. After I cut them into smaller pieces, I laid them out on paper towels and blotted them dry. 

In medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix (must be cook ‘n serve, NOT instant). 

Add butter, egg and milk. Beat for 2 minutes. 

Pour mixture into prepared pie pan.

Evenly arrange peach slices on top of the cake/pudding mixture.

In small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and reserved 3 Tablespoons of peach syrup. Beat for 2 minutes. 

Spoon mixture over peaches, leaving a 1-inch border around outside edges of pie pan. 

In small bowl, combine sugar and cinnamon. Mix well. Sprinkle over top of pie. (Yes, it looks excessive; but, trust me, if you cut back, you’ll regret it later. It adds such a nice dimension of flavor to the finished pie.)

Bake in preheated oven for 30 to 35 minutes, or until golden brown. (I cooked mine for 35 minutes exactly. I wouldn’t exceed that, because cake will continue to cook while resting.)

Chill before serving. 

IMPOSSIBLE PEACHES ‘N CREAM PIE
Source: Debbi Borsick, All Recipes
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking pwder
• 1 (3-ounce) package Cook ‘n Serve vanilla pudding mix
• 3 Tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29-ounce) can sliced peaches, drained well, reserving 3 Tablespoons syrup**
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup white sugar

Cinnamon Topping:

• 1 Tablespoon sugar
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350° F.  Grease sides and bottom of a 10-inch* deep-dish pie pan (or spray with a
    non-stick flour infused spray like Baker’s Joy).
2. Thoroughly drain peaches. Cut in slices in half (or thirds). Drain on paper towels. Blot dry with
     additional paper towels.
3. In medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix (must be cook ‘n
    serve, NOT instant).
4. Add butter, egg and milk. Beat for 2 minutes. Pour mixture into prepared pie pan.
5. Evenly arrange peach slices on top of the cake/pudding mixture.
6. In small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and reserved 3 Tablespoons of peach
    syrup. Beat for 2 minutes. Spoon mixture over peaches, leaving a 1-inch border around outside edges
    of pie pan.
7. In small bowl, combine sugar and cinnamon. Mix well. Sprinkle “all” of the mixture over top of pie.
8. Bake in preheated oven for 30 to 35 minutes, or until golden brown. (Do not exceed 35 minutes.)
9. Chill before serving.

*NOTE:  VERY IMPORTANT! For this recipe to come out perfect, it is imperative that you only use a 10-inch pan. Too many recipe reviewers have complained that the cake part comes out soggy when they try to use a smaller pan. If you don’t have a 10-inch pie pan, then substitute a 10-inch springform pan. Prepared exactly as directed, you will get perfect results!



** As an alternative to peach syrup, you can substitute Peach Schapps
 

Limoncello Lemon Meringue Pie

Lemon meringue pie has always been a favorite in this house, but mastering the art of the filling has not always been a successful endeavor for me. I can’t even count the number of times I would slice into the pie, only to have the whole filling collapse into a puddle of mush. So, to counteract that, I would overcook the filling, and end up with a rubbery, lumpy custard that would stick to the roof of your mouth like peanut butter. It was always “hit or miss” for me, which was frustrating, because I really wanted to be able to make a pie that would come out perfect each and every time (without having to resort to using a boxed pudding mix). Then I came across this recipe. The addition of Limoncello caught my eye. But, my gut reaction was, “Why bother? I’m never going to get this right.” Curiosity got the best of me and I gave it a whirl; and I’ve been using this recipe ever since, without “any” filling failures (say that 10 times fast). Yes, I know what you are going to say, there’s beading on my meringue so I still have not yet perfected the pie. Probably not, as far as appearance goes. But taste and texture can’t be beat. (I’ll work on the beading issue at another time.) The custard is a perfect balance of lemony sweet and tart; and the meringue is billowy, light and fluffy. The filling sets up beautifully each and every time I make it; and I’ve yet to have the meringue collapse. But, more important, this is, by far, the best tasting Lemon Meringue Pie we’ve ever had. 

Missing from photo: butter

You will need a pre-baked pie crust, which is not included in this recipe. 

In large saucepan, combine the granulated sugar, cornstarch, milk, water and a pinch of salt. Whisk to combine. Over medium heat bring to a simmer, whisking occasionally. As the mixture simmers, it will begin to thicken and turn clear (4 to 5 minutes). 

Pour 1/2 cup of the hot mixture into egg yolks and whisk together (tempering to bring egg yolk to temp of hot mixture). 

Then pour this into rest of hot mix in the saucepan. 

Slowly add the lemon juice, whisking constantly, and add the zest and liqueur. 

Add the butter, 1 piece at a time. Whisking constantly, return to a simmer. 

Continue stirring and simmering just until mixture starts to come to a rolling boil (6 to 8 minutes more).

Immediately remove from the heat and pour into prepared pie crust.

Preheat oven to 325° F. 

In large bowl, beat the egg whites, cream of tartar and a pinch of salt, with electric mixer until soft peaks form. Beating constantly, gradually add the powdered sugar and beat until glossy stiff peaks form. Be careful not to overbeat, as this will make the meringue difficult to spread.

Spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife, or the back of a spoon.

Cook meringue in preheated oven until set and golden brown, 14 to 16 minutes.
Transfer the pie to a wire rack to cool completely (about 1 hour), then refrigerate at least 5 hours before serving. (Yes, the recipe does call for refrigeration, so I guess some beading is inevitable.)

 
LIMONCELLO LEMON MERINGUE PIE
Source: Emeril.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pre-baked pie crust
• 1- 1/4 cups granulated sugar
• 5 Tablespoons cornstarch
• 1 cup milk
• 1/2 cup cold water
• Salt
• 6 large egg yolks   
• 2/3 cup fresh lemon juice
• 2 Tablespoons lemon zest, finely grated
• 1-1/2 Tablespoons Limoncello lemon liqueur
• 2 Tablespoons salted butter, cold, cut into pieces
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 8 Tablespoons powdered sugar, sifted

DIRECTIONS:

1. Combine the granulated sugar, cornstarch, milk, water and a pinch of salt in a large  saucepan, whisk
    to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture simmers,
    it will begin to thicken and turn clear (4 to 5 minutes).  Pour some of the hot mixture (approx 1/2 cup)
    into egg yolks and whisk together, then pour this into rest of hot mix in saucepan (tempering to bring
    egg yolk to temp of hot mixture).  Slowly add the lemon juice, whisking constantly, and add the zest
    and liqueur. Add the butter 1 piece at a time and, whisking constantly, return to a simmer. Continue
    stirring and simmering just until mixture starts to come to a rolling boil (6-8 min more).  Immediately
    remove from the heat and pour into the prepared pie crust.
2. Beat the egg whites, cream of tartar and remaining pinch of salt in a large bowl with an electric mixer
    until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy
    stiff peaks form, being careful not to overbeat, as this will make the meringue difficult to spread.
3. Spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry
    edges. Make decorative peaks in the meringue using a dull knife or the back of the spoon.
4. Cook meringue in a preheated 325° oven until set and golden brown, 14 to 16 minutes.
5. Transfer the pie to a wire rack to cool completely (about 1 hour), then refrigerate at least 5 hours
    before serving.

Servings: 8