Destinations Diva

 Meyer  Lemon Ice Box Pie      This family favorite is not only delicious, it is so easy and quick to make!  This is my family's favorite and most refreshing dessert when the abundant and sweet Louisiana Meyer lemons! Ingredients: 1 (9 inch) prepared graham cracker crust 2 (8 ounce) packages cream cheese, softened  1 (14 ounce) can sweetened condensed milk  2 Meyer lemons, juiced  2 teaspoons lemon zest 1 cup whipping cream (or substitute with Cool Whip) Directions: In a medium mixing bowl, beat cream cheese until fluffy.  Add the sweetened condensed milk, lemon juice, 1 teaspoon of lemon zest and m ix until smooth.  Pour the lemon mixture into the prepared crust.  Refrigerate overnight or at least 2 hours before serving.  Garnish with dollops of fresh whipped cream and decorate by adding a sprinkling of the remaining lemon zest on each dollop of whipped cream. Mary deSilva is a travel guide author, YouTube Vlogger, and ar...

    My Nola mother in law had a few gems in her recipe file and this recipe is the star!  The genius use of meringue, when baked, becomes a crunchy,  chocolatey base for the whipped, creamy chocolate filling.  Janie's Cocoa Fluff Pie Ingredients:   Pie Crust: 4 egg whites 1/2 tsp. cream of tartar 1/2 cup sugar 1/4 cup cocoa   1 cup chopped pecans Creamy Topping: 1/2 pint (8 oz) of whipped cream or whipped topping (such as Cool Whip) 3 tsp. sugar 1 tsp. cocoa powder Garnish: chocolate sprinkles or shavings Directions: To make crust: Preheat oven to 350 degrees.   Whip 4 egg whites and cream of tartar until stiff.  Gradually add 1/2 cup of sugar. In a separate bowl, mix 1/4 cup cocoa, and 1 cup chopped pecans.  Fold into egg white mixture.   Spread on the bottom and sides of a buttered pie pan. Bake for 30 minutes. Allow the crust to cool. To Make the Topping:   Whip the whipping cream until ...