I’ve been on a Kool-Aid Pie kick lately.
And why not?! They’re so easy!
I know they’ve been around for a while but it’s a new attempt at an easy and delicious pie.
I’ve had several elderly friends to pass away lately and I was looking for something quick and easy to take to the dinner for the family. It’s kinda hard to make a complicated recipe when you work full time. This recipe is exactly that…easy, that is, and delicious, too! You can change the flavor depending on what kind of Kool-Aid you use.
I’ve made three flavors…Strawberry, Lemon-Lime, and Orange.
Delicious…very easy…and perfect for Spring!
1 graham cracker pie crust
1 pkg unsweetened Kool-Aid powdered drink mix
1 (8 ounce) container Cool Whip
1 (14 ounce) can condensed milk
In a medium bowl, mix condensed milk and Kool-aid until well combined. Fold in Cool Whip and spoon pie mixture into the graham cracker crust. Garnish according to flavor. Chill for 2 hours and serve.
And for my low carb readers…
3-INGREDIENT LOW-CARB LEMON ICEBOX PIE
from Jimmy Moore’s site. Sounds yummy!
Posted in Desserts, Holiday Hits
Tagged cool, creamy, delicious, easy, fruity, funeral dessert, Kool-Aid, lemon icebox, lemon-lime, low carb, orange, pie, strawberry
My friend Judy from The Southern Lady Cooks has tagged me in a game of Easter Tag. I have to make a virtual Easter meal using food and recipes that I’ve already posted on my blog.
I am going to create an Easter meal with pictures for you. Click on the photo for the recipe. Let’s have some fun and celebrate Easter!
Note: Since I am on the HCG diet, I will not be having this meal for Easter, only dreaming about it! :D
Since I don’t have a Ham recipe which is normally what I’d be having for Easter, I’m going to suggest a yummy Pot Roast with Root Veggies.
Cheesy Roasted Cauliflower would go quite nicely with the roast, I think. :)
It doesn’t seem that I’ve done a post on Skillet Fried Green Beans, but they’re a staple at our house, so I’m sure they’d be somewhere on the table.
And then my favorite, Layered Salad with that yummy tart dressing!
No holiday meal is complete without some homemade rolls.
Heavenly Yeast Rolls are just right!
Wow! I’m getting hungry! lol
And for dessert…
Aunt Mary’s Special Cake with Strawberries or Chocolate Sauce!
Easy Butterfinger Pie!
and most of all…
Have a very Happy Easter!
My Mom’s Coconut Cream Pie was always my favorite.
On a low carb diet, this is the next best thing. It’s not so much like a cream pie, but it sure is good. And easy. That counts a lot.
Blender Coconut Pie
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
Pre-heat oven to 350 degrees. Butter a 9 inch pie pan. Place all ingredients in a blender and blend until smooth. Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.
Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.
Recipe courtesy of the Low Carb Friends Recipe Board. For more reviews and variations of this recipe visit the thread found here on LCF.
I’m also joining a Link Party over at
Posted in A Link of the Week and other Goodies, Holiday Hits, Low Carb Recipes, Recipes
Tagged coconut, cream, dessert, holiday, low carb, pastry, pie, sugar free
I finally made this wonderful pie!
There’s nothing like the taste of Pumpkin Pie to let you know that Autumn has arrived.
Too bad I didn’t have some cream left over for garnishing. Grace2882′s looks so good with the whipped cream on top!
Thanks for such a fabulous recipe, Grace! You can find the recipe here at Grace’s blog.
A few nights ago I made this for my Mom.
It is similar to the recipe she’s made many times over the years for Thanksgiving. It was delicious! I kept out some of the custard filling, that’s why the pie is not as thick as it could be. I was kinda proud of my meringue, tho!
Old Fashioned Chocolate Pie
1 (9 inch) pie crust, pre-baked
1 cup white sugar
4 tablespoons unsweetened cocoa powder
4 tablespoons flour
1 pinch salt
3 eggs, separated
2 cups milk
4 tablespoons butter
1 teaspoon vanilla extract
1/4 cup white sugar
Preheat oven to 400º F (200º C).
To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
Stir vanilla extract and butter or into custard. Pour mixture into baked pie shell.
To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks (I used the Kitchenaid for this). Spread meringue over chocolate custard, covering completely.
.Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Cool before serving.