Best 8 Cloud Nine Pie Recipes

LEMON CLOUD PIE II

Steps:

• Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
• Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
• Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

CLOUD NINE CHOCOLATE PIE

Steps:

• Combine Chocolate and 1 1/2 Tablespoons cream in heavy saucepan; cook over low heat until the chocolate melts. Beat cream cheese in a small mixing bowl, add sugar, ! Tablespoon cream and the chocolate mixture ( I usually wait til it melts and cools a minute or so). Gradually add kahlua. Set aside.
• Whip remaining cream in separate bowl until stiff with electric mixer on high spped; add powdered sugar. Fold the chocolate mixture from step1 into this blending until smooth. Spoon into crust. Freeze until firm ( I usually leave all day or overnight). Add coll whip before serving to each slice. Store in freezer - if there is any left!

CHOCOLATE CLOUD PIE

Steps:

• Preheat oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
• Beat cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
• Bake 35 min. Cool completely. Store leftover pie in refrigerator.

LEMON CLOUD PIE I

Steps:

• Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
• Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
• In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
• Spoon filling into shell and chill.

CLOUD NINE PIE

Steps:

• SHELL:Sift 1-cup sugar with cream of tartar. Beat egg whites until peaks form.Add sugar slowly,continue to beat untill blended. Fill 10" greased, pie plate with egg white mixture. Bake 275 deg.oven for 1-hour, Let cool. FILLING: Beat egg yolks slightly. Stir in 1/2 cup sugar,lemon juice and rind. Cook in top of double boiler until egg yolks are thick(8-10 minutes). Cool. Whip heavy cream until peaks form,add vanilla. Fold 1/2 of whipped cream into lemon mixture.Fill meringue shell with this and cover with remaining whipped cream to cover. Refrigerate 24 hours before serving. Decorate top with thin lemon slices, mint leaves.

LEMON CLOUD PIE

Steps:

• Preheat oven to 225°F
• Trace a 9-inch circle on a sheet of parchment paper, place the paper on a baking sheet.
• Beat the egg whites on medium speed in a large bowl until foamy.
• Increase the speed to medium-high, add the cream of tartar and salt, and beat just till the egg whites form stiff peaks. Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
• Spoon meringue into a pastry bag fitted with a large star tip. Starting at the outside edge of the circle traced on the parchment paper, pipe the meringue into a spiral to fill the circle.
• Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rossettes along th edge to make a rim, then pipe a second tier of rossettes on the shoulders of the first tier.
• Bake for 1 hour or until the meringue is dry to the touch. Turn off the oven and leave the meringue in the oven for 2 hours. Peel off the paper. Store meringue tightly wrapped if not using immediately.
• Just before serving, beat the cream on high in a large bowl till it it forms stiff peaks. Beat in the lemon curd just until its combined well. Spoon the filling into the meringue shell, arrange berries on top, and lightly dust with confectioners' sugar. Serve immediateley.

CLOUD NINE PIE

Steps:

• Preheat oven to 350°. Butter a 9-inch pie plate.In a large mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form when beaters are raised. Gradually beat in sugar and continue beating until stiff peaks form when beaters are raised. Add vanilla and beat into meringue. Fold in nuts, cracker crumbs, and baking powder. Spoon batter into pie plate, forming a high edge.Bake 25 minutes. Turn off heat and leave in oven 15 minutes. Cool on a wire rack.Spread with whipped cream. Cover with plastic wrap and refrigerate 12 hours. Garnish with chocolate if desired.

"CLOUD NINE"

Steps:

• mix cream cheese and pineapple juice until well blended.
• add whipped cream and crushed pineapple mix well.
• chill till ready to serve.