Hello and welcome to the third day of PIE WEEK! Tonight, right before dinner, I made individual lemon cream pies. It was so simple and fun! This recipe is really good for kids to make along with their parents. It will be a bonding experience! (Let the adult turn on the stove so that they feel useful!)

Mini graham-cracker pie shells (I used Keebler)

A pack of Jello cook-and=serve lemon pudding

Cool Whip or Reddi-Whip (or you can make it fresh if you have the time)

Small wedges of lemon

All you do is cook the pudding according to the directions on the package (you’ll need some sugar and egg yolks). When it cools, fill your pie shells, top with a dollop of whipped cream and garnish with a lemon wedge. That’s it!

Stay tuned for Friday when I announce the winner of the awesome mystery prize!


Welcome, PIE WEEK fans, to the second day of . . . PIE WEEK!!!!! Now, we here at eveinthekitchen.com are going to tell you more about that contest we mentioned yesterday. To enter, either leave a comment (hopefully a nice one!) on the blog or “like” us when my mom posts this on her Facebook page–it’s that simple. The winner, who will chosen at random, will get an awsome mystery prize! One hint about the prize. It’s not a cookbook! For the second day of PIE WEEK here’s a wonderful recipe for Really Fresh Fruit Pie!

One 9-inch piecrust–either store bought or homemade. This should be “blind-baked,” which just means to bake it at 375 degrees for about 20 minutes (or until golden brown) before putting in the filling. If you have pie weights or even just some dried beans, put them in the pan so the crust doesn’t buckle up or shrink. Of course you will take these out before filling the crust with the fruit!

4 cups of fresh berries or other tender, cut-up fruit–your choice–go crazy with the combinations! Apricots and nectarines are delicious!

1 cup of sugar or more, to taste

1/4 cup cornstarch

1 cup water

1 TBS lemon juice

2 TBS butter


Coarsely chop 1 and 1/2  cups of the fruit.Put sugar, cornstarch and water in a pan and mix until smooth. Add the coarsely chopped fruit and cook over medium heat, until mixture thickens. Stir in lemon juice.

Add the butter and the rest of the fruit. Stir well.

Add more sugar if it needs.

Pour into your already baked shell and chill in the frige.

Serve with whipped cream if you like, but even plain, it’s so summery and fresh-tasting!

Hey, Hey, Hey, It’s PIE WEEK!!!

Hello peoples!

It’s PIE WEEK!!!!!!!! We promised pie, and you will get pie! Here at eveinthekitchen.com, we are going to party with pie this week!

To make this even more fun, we at eveinthekitchen.com have decided to hold a PIE WEEK themed contest! The winner will be selected randomly. I’m not telling you the prize, but I will tell you that it’s awsome! Stay tuned for details of how to enter!

To kick PIE WEEK off to a good start, we chose a yummy key lime pie recipe. ENJOY!!!!!!!

1 prepared graham-cracker pie crust

7 oz. sweetened condensed milk

7 oz. coconut milk

1 TBS. lime zest (it might take more than one lime if they’re tiny)

1/4 bottled key lime juice

4 large eggs, seperated

1/8 tsp. cream of tartar (you know you’ve got a can of the stuff in the back of the cabinet somewhere)

1/4 tsp. salt

5 TBS. sugar

Preheat oven to 350.

Combine the condensed milk, coconut milk, lime zest, key lime juice, and egg yolk. Whisk until combined.

Pour into crust and bake until set–about 30 minutes.

Meanwhile–Make the meringue by beating the egg whites until foamy with an electric mixer. Then beat in the cream of tartar and salt.

Beat in the sugar a tablespoon at a time. Continue beating until stiff peaks form. (Don’t you love how egg whites do that!!)

Spread the meringue onto your pie. Make it pretty! Put it back in the oven for a few minutes until the peaks of the meringue brown a bit.

If you haven’t scraped up your whole lime getting the zest off, cut off a few thin slivers of peel and use them for garnish if you like!

Pretty Pink Pies Please!

Everyone had great ideas for Valentines Day. Here’s what I’ll be making!

1/2 cup strawberries, coarsely chopped

1/4 cup raspberries, chopped

1/4 cup lemon juice

mini graham cracker pie shells (you can get these in the baking aisle) 

whipped cream (either whip a half pint of heavy cream with confectioners sugar to taste or use a container of Cool Whip)

Preheat oven to 350 degrees.

Combine fruit in bowl with lemon juice.

Blend in food processor or blender.

Fold the fruit/lemn mixture into the whipped cream, reserving about a quarter of the whipped cream for decoration.

Put the fluffy pink mixture in the mini pie shells and garnish with a dollop of whipped cream. Decorate with pink sprinkles or other festive looking decoration.