Great Pie and Tart Recipes in Various Varieties

Author: Linda Wilson
For a variety of pie and tart recipes, this article is the place to go. The variety includes Banana and Cherry Pie, Frozen Coconut-Pecan Caramel Pie, and Elegant Lime Tart.
BANANA AND CHERRY PIE
1 (9-inch) baked pie shell
1 can (16-oz) pitted red tart cherries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp ground cinnamon
1 tsp almond extract
2 medium ripe but firm bananas
whipped cream for garnish, if desired
banana slices for garnish, optional
well drained maraschino cherries, optional
In a saucepan, mix the cherries and their liquid, sugar, and cornstarch together. Cook the mixture, stirring constantly, until the mixture boils and thickens. Boil for 1 minute. Remove from the heat and stir in the butter; allow to cool. Stir in the cinnamon and almond extract.
Slice the bananas and evenly layer over bottom of pie shell. Pour the slightly cooled filling over the bananas. Chill pie until set.
To serve: Garnish each slice with a dollop of whipped cream and banana slices or a well drained maraschino cherry, if desired.
FROZEN COCONUT-PECAN CARAMEL PIE
1 baked 9-inch pie shell
1 cup flaked coconut
1/4 cup chopped pecans
1/8 cup butter
1/2 cup + 1/8 cup sweetened condensed milk
4 oz cream cheese, softened
8-oz whipped topping
1/2 (12-oz size) jar caramel ice cream topping
Melt the butter over medium heat in a skillet; add coconut and pecans and saute until lightly browned. Set aside.
In a mixer bowl combine the sweetened condensed milk with the cream cheese; beat until smooth. Fold in the whipped topping.
Spread half the cream cheese mixture into the baked pie shell and layer with half the caramel topping. Top with half the pecan and coconut mixture; repeat the layers.
Freeze pie until firm. Remove from freezer and let stand for 10 minutes before cutting to serve.
ELEGANT LIME TART
1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tbsp chopped pecans
1 jar (7-oz) marshmallow creme
1 cup sour cream
3 tbsp lime juice
1 tsp grated lime rind
3 cups frozen whipped topping, thawed
6 tbsp chopped pecans
1 lime, thinly sliced
Preheat oven to 375 degrees.
In a mixer bowl cream the butter and sugar together until light and fluffy. Add the flour and mix well. Press mixture over the bottom of a 9-inch springform pan.
Bake until light brown; approximately 12 to 14 minutes. Sprinkle the two tablespoons of chopped pecans over the baked crust.
In a bowl combine the marshmallow creme, sour cream, lime juice and rind; mix well. Fold in the whipped topping. Spoon batter into the pan over the baked crust. Freeze until firm. Place on a serving plate then remove the side of the pan. Allow to stand for 15 minutes before cutting to serve. Sprinkle the 6 tablespoons of chopped pecans over the top. Garnish each piece with lime slices.
Yield: 10 to 12 servings.
Enjoy!
Article Source: http://www.articlesbase.com/desserts-articles/great-pie-and-tart-recipes-in-various-varieties-5653610.html
About the Author
For more of my great pie and other dessert recipes visit http://ladybugssweettreats.blogspot.com You can also find sweet recipes for diabetics on another of my blogs at http://diabeticenjoyingfood.blogspot.com