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A light and refreshing frozen pie flavored with key lime juice. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
cooking.nytimes.com
In January 1970, The Times published a recipe for brandy Alexander pie It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too Later that year, Craig Claiborne, then the food editor, declared it one of the paper’s three most-requested dessert recipes and ran it again
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Marshmallow cream, peanut butter, lemon juice, condensed milk, and whipped topping go into this pie 's super filling. When it 's all blended and smooth, it 's layered into a graham cracker crust alternately with sweet, hot fudge sauce. The pie is garnished with chopped nuts and frozen until ready to serve. This recipe makes two pies.
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Graham wafer cream pies such as this one became popular in Canada during World War I; later, this became known as "Flapper Pie" throughout western Canada.
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This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.
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This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display, combining the best of two treats.
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This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.
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This recipe uses fresh raspberries and it is so light and fluffy you will love it. I served this at a family gathering and it was a good thing I had made two...
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This creamy cheesecake is great with a variety of toppings - or even by itself!
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Get Curried Salmon Cakes Recipe from Food Network
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Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
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Get Coffee S'More Pie Recipe from Food Network