Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
>Beat egg whites and cream of tartar until foamy.<
n wire racks.
Beat cream cheese, sugar and egg at
ntil combined. Stir in lemon peel and lemon juice (batter may appear
d toss to combine.
Lemon Cream:
Create a water bath
emperature to medium, add the lemon juice and stir for 1
Combine sugar, flour and salt in upper part of double boiler. Add milk and egg yolks; cook until thick.
Add vanilla and coconut. Pour into baked pie shell.
Cover with meringue and bake until brown.
(You may omit coconut and vanilla and add juice of two lemons and 1 teaspoon grated lemon rind to make a lemon cream pie.)
beat in eggs, yogurt and lemon rind. Mix flour with baking
ittle salt and pepper and lemon zest, stirring to combine.
utmeg.
Add eggs, oil, lemon juice, orange juice, and honey
mall peas. Stir in the cream until a shaggy dough forms
hree days.
FOR THE LEMON CREAM: In a medium saucepan,
side.
To prepare the lemon cream sauce, heat butter and oil
ntil fully combined. Blend in lemon juice to egg yolks. Beat
ntil needed.
MAKE LEMON CREAM:
Beat whipping cream and vanilla just
hicken is done, start your lemon cream sauce. Melt the butter in
en to 375 degrees.
PIE CRUST:.
Mix flour,
ntil smooth.
Add in lemon juice and butter and cook
2 tsp lemon flavouring.
Preheat oven to 350.
Combine cookies and butter and mix well.
spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
Bake 10 minutes and cook completely.
In meantime mix pudding according to package directions using milk.
Spoon evenly into cooled crust.
Carefully fold the crushed candies into the cool whip.
Spread over the pie filling.
Cover loosely and refrigerate at least 2 hours to meld flavors.