Mini Lemon Perfection

I saw these on Picky Palate and immediately knew I would be making them. Anything lemon is irresistible for me then add in Raspberry's, oh wow I can't say no. For dinner at my mom's I brought these for dessert, everyone loved them so much we decided to make them for my sister's reception. They are called Raspberry lemon baby cheesecakes and they are just as good as they sound. I did a couple of things different according to my taste. I added about half the amount of raspberry's and made my own pie crust ( which if you are doing a ton of I do not reccomend, I gave in and bought the packs after the first 50). These are super easy and very fancy looking so if you are wanting to impress I would make up a batch of these.

* the pillsbury pie crust are on sale at fry's right now for $2 so its a good time to make these

This is my first time having Lemon Curd and she wasn't lying this stuff is EXCELLENT, a little pricy but dang good.

I think the cinnamon whipping cream definitely made this absolute perfection.

Red and Golden Raspberry Lemon Baby Cheesecake Pies ( from Picky Palate)
8 oz softened Cream Cheese
1/2 Cup sugar
2 large eggs
1 Tablespoon pure vanilla
1/2 Cup prepared Lemon Curd (found mine at Trader Joes)
1 Cup red raspberries
2 12 inch pie dough rolls, I used Pillsbury
1/2 Cup heavy whipping cream
2 Tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Beat in eggs and vanilla until well combined, scraping sides as needed. Beat in lemon curd until combined then gently stir in berries until just combined.
2. Cut 4 1/2 inch rounds out of the pie crust, re-rolling scraps. I was able to get 14 rounds out of both crusts. Gently press into 14 traditional size muffin tin cups then fill each crust with about 1/4 cup of cheesecake batter. Brush crust with egg white wash then bake for 30-35 minutes or until cheesecake is set and crust is golden. Let cool for 15 minutes before removing from cups. Refrigerate or serve room temperature. Beat heavy cream, powdered sugar and cinnamon until stiff. Serve cheesecake pies with fresh whipped cream or vanilla ice cream if desired
14 baby cheesecake pies.

Microwave Cream Pie

Right about now you must be thinking "What kind of Cream Pie". But there is no "extra" flavor in this pie, just a straight up Cream Pie- Cummard Style!

I had never heard of such a thing until I met the Cummards, not that I really cared since I am not a pie person. But I discovered that the best way to get on a Cummard boy's good side was to make them a Cream Pie.

Though I definitely cheat with it, since I do not make their Mother's pie crust. I usually buy frozen pie crusts, or use shortbread crust ( which is the only way I like it, since pie crust is not my thing).

Warning this pie is Very Rich.

You start off with 2 cups of scaled milk. In a microwaveable container. I love my pampered chef 4 C measuring cup for this but it isn't quite big enough and I really have to watch that it doesn't overflow.

Then add the sugar, cornstarch and salt.

and microwave for 2 min.

Here is mine about to overflow.

Here it is Overflowed :( I really need to keep a better eye on it.

Keep cooking it in increments of 2 min. stirring it in between till it

gets thick about 6-8 min. ( I had to shut it down about every min. to stop it from overflowing)

I love my egg yolk separator thingy my mom gave me.

then you will need to Temper the mixture to the egg yolk. Which is slowly adding some of the hot mixture to the egg yolk a little at a time and stirring it in, so that the eggs don't cook.

Once they are about the same temp.

then add it straight to the milk mixture stirring it as you put it in.

cook 2 more min.

after that cool it in the fridge

Then make up some homemade whipping cream.

It just is not the same without it.

Then to appease your children let them lick the beaters.

( you just wouldn't be a good mom if you didn't!)

after it is cooled add the butter and vanilla and blend well then pour in pie shell and cool again till it sets up and then add whip cream on top.

My kiddos go GAGA for it and I am sure your family will too!

Cream Pie

2 cups milk scalded ( cook in microwave 3-4 min)

1/4 cup cornstarch

2/3 cup sugar

1/4 tsp. salt

Cook above in microwave for 2 min. - stir-cook 2 min.- stir- keep doing until thick ( about 6-8 min.) add small amount of hot mixture to 3 egg yolks slightly beaten. Stir egg yolk mixture into hot mixture- microwave 2 more min. - cool.

after cool add: 2 Tbsp. softened butter or margarine

1/2 tsp vanilla

mix well and pour into cooked pie shell- cool in fridge until set up and then top with whip cream.