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ChasdeiHashem1




 
 
 
 

Post  Fri, Jun 29 2018, 3:16 pm
Raisin wrote:
yes, its lemon pie. Some people think it tastes cheesecake like. If you want less of a lemon taste, omit the zest. My 5 year old loves it.


I’m really excited to try! Just wanted to make sure wasn’t too strong of lemon taste . Thanks!!! Have a great shabbos!!
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Rutabaga




 
 
 
 

Post  Fri, Jun 29 2018, 4:24 pm
ChasdeiHashem1 wrote:
Have you tried without the chocolate chips


I haven't because we love chocolate, but I'm sure it would work without.

And to answer your other question, no need to whip the whip separately. It's that easy!
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ra_mom




 
 
 
 

Post  Fri, Jun 29 2018, 4:34 pm
Mommyg8 wrote:
Just double checking- 250 not 350? It sounds yum, I think I'm making it now!

350 degrees Fahrenheit.
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Teomima




 
 
 
 

Post  Sat, Jun 30 2018, 4:02 pm
ChasdeiHashem1 wrote:
just put all together in pot, then boil? Do you have to stir for while before thickens?

You put everything in the pot then stir it as it cooks, till thickened. Only takes a few minutes. If making it into a pie, pour immediately into the crust, then cool. It continues to thicken a bit as it cools.
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ChasdeiHashem1




 
 
 
 

Post  Mon, Jul 02 2018, 2:42 pm
I hope to try the lemon pie this week! Was it ever clarified if needs to be baked at 350 , not 250
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penguin




 
 
 
 

Post  Mon, Jul 02 2018, 3:56 pm
If you buy individual pie shells, you could fill with softened ice cream & drizzle with melted chocolate chips.
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ra_mom




 
 
 
 

Post  Mon, Jul 02 2018, 4:01 pm
ChasdeiHashem1 wrote:
I hope to try the lemon pie this week! Was it ever clarified if needs to be baked at 350 , not 250

350
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ChasdeiHashem1




 
 
 
 

Post  Mon, Jul 02 2018, 4:11 pm
thank you
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sky




 
 
 
 

Post  Thu, Feb 13 2020, 4:49 pm
Raisin wrote:
this is so easy.


1 cup pareve whip
4 eggs
1/2 cup sugar.
1/4 cup lemon juice (bottled is fine)
if desired a tsp or so of lemon zest

mix all above - I use a stick blender but a spoon is fine. No need to whip cream.

pour into graham cracker crust.

bake at 250 for 30 minutes. centre might still be wobbly but its fine. Refrigerate, or freeze and take out about half hour before serving. (its yummier slightly frozen)


I just made this for Shabbos and it was a big hit. I accidentally used 2 cups whip (a big container) and served it straight from the freezer and it was delicious - and so easy! Thank you.
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avrahamama




 
 
 
 

Post  Thu, Feb 13 2020, 4:55 pm
Between carpools had a post about using her mini crockpot for chocolate fondue on Shabbat. I want to try that. Looks delish.
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shmosmom




 
 
 
 

Post  Thu, Feb 13 2020, 4:59 pm
Rutabaga wrote:
Chocolate peanut butter frozen pie

1 cup cocoa
1/2 cup light brown sugar
3/4 cup sugar
16 oz pareve whip (unwhipped)
1/2 cup smooth peanut butter
2 Tblsp oil
1 Tblsp vanilla sugar
1/2 cup chocolate chips (I add more)
Chocolate Graham cracker crust (store bought)

Beat together all ingredients except the chips for 3 minutes. Add the chips and mix again. Pour into the premade crust. Freeze. Remove from freezer 5-10 minutes before serving so you can cut it more easily.

I always double this recipe because it's so easy and then I have a dessert ready to go in the freezer anytime.


That's funny, I make this all the time and I beat up the whip first and add the other ingredients. I don't do the chocolate chips tho.
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MiriFr




 
 
 
 

Post  Thu, Feb 13 2020, 5:18 pm
shmosmom wrote:
That's funny, I make this all the time and I beat up the whip first and add the other ingredients. I don't do the chocolate chips tho.


Me too! And I use crunchy peanut butter!
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