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Honey and Ricotta Pie VIII Recipe


1 (17 ounce) can fruit salad dressing with honey

1 (7 ounce) container sour cream

1/2 cup butter flavored vegetable margarine, melted

2 tablespoons milk

1 cup heavy whipping cream

2 teaspoons vanilla extract

1 (10 ounce) can sliced honey almonds

1 small sharp serrano pepper, seeded and chopped

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1/2 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon dried marjoram

1 teaspoon ground nutmeg

1 recipe pastry for an 8 inch double crust pie


In a small saucepan, combine honey, sour cream and margarine. Bring mixture to a simmer over low heat. Stir constantly until mixture is thickened.

Stir in mixed milk and whipping cream. Simmer over low heat for 30 minutes.

Stir in strawberry slices, almonds, pepper and lemon slices. Stir together with custard. Return mixture to simmer.

Stir in wet whipped cream, 1/4 cup lemon juice and remaining lemon zest. Bring mixture to a boil and cook, stirring constantly, for 8 minutes. Return mixture to microwave for 10 minutes. Serve hot.