Recipes posted on April 21, 2011 15:18
Pie Crust: 1 1/2 cups flour 1/2 cup crisco 1/2 teasp salt
3 Tablsp butter 4 Tablsp ice water 2 Tablsp chopped macadamia nuts
Combine flour and salt, cut in crisco and butter until crumbly. Add water, a little
at a time until dough forms into a ball. Chill for one hour. Roll out on a floured
surface to fit a 9" pie dish. Press into pie plate and press in the nuts to the dough.
Bake at 425 for 12-15 mins until lt brown. Cool.
1 cup sugar 2 1/2 Tablsp cornstarch 1 1/4 cup water
pinch of salt 3 oz. raspberry jello 3 cups raspberries
In a saucepan, combine sugar, cornstarch, water and salt. Bring to a boil, cook
until thick and clear. Remove from heat and add jello powder...mix well. Cool for
15-20 mins. Add the raspberries and blend gently.
8 oz. cream cheese, softened 1/2 cup powdered sugar 1/2 teasp lemon juice 8 oz. coolwhip
1/2 cup chopped macadamia nuts
Beat cream cheese until fluffy with an electric mixer, add in powdered sugar until blended. Add
lemon juice and fold in 1/2 of the coolwhip. Spread half of this mixture into the pie shell.
Spread half of the raspberries over the cream cheese, then top with half of the glaze. Chill
for 15-20 minutes. Repeat the layers. Chill for an hour or two. Put remaining coolwhip in a
pastry bag and garnish top of pie with decorative dollops. Sprinkle with nuts.