Alleluia, the day is almost here.
Stowed in the freezer are shards of desserts that I have been protecting since Ash Wednesday.
They will be eaten sparingly, rationing them as I go along.
The newest addition is a tiny little sliver of a Shurmur family favorite, Scotcheroos. Normally I would never recommend freezing them. But this year, not even a tiny little sliver was going to be wasted. These are not your average marshmallow cereal things. These are several notches way, way above.
Yes, there has been suffering.
And unexpected drooling, as if I were a St. Bernard instead of an ordinary Catholic girl who gave up all sweets and desserts for Lent. Just the smell of butterscotch the other day nearly sent me over the edge. And prior to that, it was knowing that the from scratch German chocolate birthday cake I made was perfect. And that the homemade frosting was as well, and I couldn’t lick a beater or a bowl or a spoon. Easter cannot arrive soon enough.
So if I was going to have a houseful on Sunday, which I am not, pie would be the dessert of choice for Sunday Easter dinner.
While I have been craving other things for six weeks, pie seems to be the perfect selection after a holiday meal.
These two are easy and delicious — and yes, similar, except for the crust and the flavor.
Choose one or make both — or save them for another special occasion that calls for cool, creamy deliciousness.
Here’s to the new that comes with Easter — and maybe, if we are very fortunate, even to an end of winter.
Cream Cheese Blueberry Pie
4 ounces cream cheese, softened
½ cup confectioners’ sugar
½ cup heavy whipping cream, whipped
Pastry for single-crust pie (9 inches), baked
2/3 cup sugar
¼ cup cornstarch
½ cup water
¼ cup lemon juice
3 cups fresh or frozen blueberries
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread into pie shell.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving. Serves 6 to 8.
Layered Lemon Pie
1 package (8 ounces) cream cheese, softened
½ cup sugar
1 can (15-¾ ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
(Recipes from tasteofhome.com)