Mock Graham Cracker Pie Crust

Graham crackers are not found in Costa Rica, let alone a Graham cracker pie shell. The pie shell can probably be found in one of the high-end super market that caters to expats with expensive imported foodstuffs. The lack of Graham crackers should not deter you from making a pie.

I remember years ago, my sons' Tica grandmother used to make a pie crust with Galletas Maria. The Galleta Maria is a very popular sweet vanilla cookie with the crispness of a cracker. You can find it everywhere in Costa Rica, and this is my substitute for the original Rev. Sylvester Graham's cracker.

Preheat oven to 300° F.

Crush about 25-30 Galletas Maria until you have about 1½ cups of fine crumbs.

Mix this with ¼ cup of sugar, ¼ teaspoon of cinnamon and ¾ of a stick of butter, melted.

Firmly press the crumb mixture into a pie pan making sure to evenly cover the bottom and side.

Bake for 15 minutes and allow it to cool to room temperature before you add your pie filling.

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Lemon Curd Tart *WP*

Ingredients:
1 1/2 cups Splenda
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 egg yolks, slightly beaten
1 1/2 cups boiling water
1 tablespoon margarine, imitation
1 - 9 inch graham cracker pie crust

Directions:
In medium saucepan combine Splenda, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350ºF. Pour filling into pie shell. Bake 10 minutes. Cool completely on wire rack. Chill in the refrigerator a minimum of 1 hour before serving.

Makes 8-10 servings.

WP

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Perfect Apple Pie

This is Mary's personal "perfected" recipe. The bakery where Mary worked actually uses her recipe (or did).

Ingredients:
1 pie shell
5 medium apples - peeled, cored and sliced
2 tbsp all-purpose flour
2/3 cup white sugar
1/2 tsp pumpkin pie spice (secret ingredient that's not so secret now)
2 tbsp butter
..............
3/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/4 cup finely chopped pecans
1/2 cup butter

Directions:
Preheat oven to 425 degrees F

To make Apple filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, ½ teaspoon cinnamon and pumpkin pie spices. Mix well, then add to apples. Toss until apples are evenly coated. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but to not seal. Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and pecans. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove pie from oven and sprinkle streusel on top. Reduce heat to 375 degrees F. Bank and additional 30 to 35 minutes, until streusel is browned and apples are tender.

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Key Lime Pie

Servings: 8

Preparation Time: 30 minutes

Ingredients:3 large egg yolks
14 oz can condensed milk, sweetened
1/2 cup Key lime juice, freshly squeezed
1 tablespoon lime zest, grated
1 cup heavy whipping cream
1 Graham Cracker Crust

Directions:Pre-heat oven to 350 degrees.

Filling: Beat the egg yolks with electric beaters until thick, about 4 minutes. Beat in the condensed milk, lime juice and grated lime zest. In a separate bowl, beat one egg white until stiff. Fold the egg white into the mixture of egg yolks, juice and milk until throughly mixed and pour into cooled pie shell. Bake for 8 minutes and let it cool completely. Cover and refrigerate for at least 4 hours. When ready to serve, beat the heavy whipping cream until stiff (do not sweeten it) and spoon it over the pie. You can substitute with a ready made pie crust and Cool Whip if desired.

Pie

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