pie

Spaghetti Pie

Spaghetti Pie

This combination of spaghetti, bacon, peas, and ricotta in this pie is divine!  Thank you, Joyce, for sharing this recipe!

Ingredients:

1 lb. spaghetti, cooked and drained well

4 strips bacon, chopped

1 large red onion, finely chopped

15 ozs. part-skim ricotta cheese

4 large eggs

2 cups reduced fat milk (2%)

1/4 tsp. cayenne pepper

1 cup freshly grated parmesan cheese

1/4 tsp. salt

2 cups frozen peas

Preheat oven to 350 degrees.  In a 12 inch skillet, cook bacon on medium for 6  to 8 minutes or until crisp, stirring occasionally.  With a slotted spoon, transfer bacon to paper towels to drain.  Chop the bacon after it has cooled.

Leave bacon fat in the skillet.  Add the chopped onion and cook for 4 minutes, or until tender, stirring occasionally.

In a large bowl, whisk ricotta, eggs, milk, cayenne, half of the parmesan cheese and salt.  Stir in the spaghetti, peas, bacon, and onion.  Spread evenly into a 3 quart shallow baking dish.  Sprinkle remaining Parmesan cheese on top.

Bake for 30 to 35 minutes or until set.

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Key Lime Pie

Key Lime Pie3

Key Lime Pie is one of my favorite pies and this recipe does not disappoint!  The filling is perfectly creamy, smooth and not too heavy with a buttery, nutty, graham cracker crust.  And it’s very quick and easy to make.

Thank you to Jamie G. for sharing this recipe!

Ingredients:

2/3 cups slivered almonds, sliced

1 cup graham cracker crumbs

1/4 cup white sugar

1 pinch of salt

1/4 cup butter, melted

4 egg yolks

14 oz. can sweetened condensed milk

1/2 cup key lime or regular lime juice

3/4 cup heavy cream

1/2 tsp. grated lime zest

Preheat oven to 350 degrees.  Pulse almonds in a food processor until finely ground.  Combine the almonds with the graham cracker crumbs, sugar, and salt.  Pour in the melted butter and mix until evenly moistened.  Press into a 9 inch pie plate.

Bake crust in oven until golden brown, approximately 10 to 13 minutes.

While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest.  Whisk in the lime juice a little at a time to thicken the custard.  When the crust is finished baking, pour the custard into the pie crust and return to the oven.  Bake for 15 minutes to help the custard begin to set.

Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerate overnight.