The BEST No-Bake Cheesecake Recipe

As I sit in front of my computer compiling the recipes and information I'm sending you for this holiday, I want to give thanks.

Thank you readers. Without you, wouldn't have become so popular and I wouldn't be sitting here sharing my treasures with you now.

I also want to thank Carl and Cailub (my family), for putting up with me during these coming weeks of food, fun and frenzy. They will never see this post, but none-the-less they are an important part of me and in my thoughts today and always.

NOW let's get started with Holiday recipes. Food unlike no other time of the year. Festive, fattening (but I love it), and unforgetable...


1 cup white sugar
grated zest of 3 limes
4 eggs, at room temperature
1/4 cup fresh lime juice (from 6 limes)
1" chunk of fresh ginger, peeled and finely grated
2 tsp cornstarch
2-1/2 sticks (10oz) unsalted butter, at room temperature cut into pieces
9" graham cracker crust, fully baked and cooled

4 large egg whites, at room temperature
1/2 cup white sugar

Have an instant read thermometer, a strainer and a blender at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest into a heatproof bowl and rub the sugar and zest between your fingers for a few minutes until the sugar is moist and fragrant. Whisk in the eggs, then whisk in the juice, ginger and cornstarch. Now set this bowl over the simmering water.

Start whisking as soon as the mixture feels warm to the touch. Cook the lime cream until it reaches 180 degrees. Continue to whisk constantly to keep the eggs from scrambling; approximately 10 minutes or when the whisk leaves tracks. Be patient.

As soon as it reaches 180 degrees remove from the heat and strain the cream into the blender; discarding the zest. Let it cool until it reaches 140 degrees; approximately 10 minutes.

Turn the blender to high and add a few of the butter pieces at a time. Scrape down the sides to incorporate the butter. After all the butter is in, continue to blend the cream for another 3 minutes.

Pour the cream into a container, and press a piece of plastic wrap against the surface so it is airtight. Refrigerate the cream for at least 4 hours, or overnight.

TO FINISH the pie, PREHEAT the broiler.

Whisk the cream to loosen it and spoon it into the pie shell. Place the pie plate on a baking sheet. Working with a clean dry mixing bowl, whip the egg whites at medium until opaque. With the mixer running, add the sugar in a slow stream and continue to beat until the whites are glossy and form firm peaks.

Spread the meringue over the lime filling; swirling if you like. Make sure the meringue comes all the way to the edges of the crust, because it will shrink when it bakes.

Place the pie under the broiler until the meringue is golden and the tips are dark brown. Remove from the oven and let it cool for 15 minutes. Refrigerate for at least 3 hours before serving. Now file this lime meringue pie recipe so you can find it because you will be making this often.

These recipes are from my blog and website. If you want them as soon as they are posted, please sign up for my Frugal Foodie Blog.

Please feel free to contact me if you have any questions.

Don't Buy It - Make It Homemade!

All My Best To You and Happy Holidays,


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infinite possibilities, mike dooley


3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion

First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.


I want to give you some examples of what is in the products you are eating from the grocery store.

David Zinczenko from "Eat This Not That" has posted some information that you really need to see.

Following are 5 of the Grossest Things Your Eating is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

All writing and photography copyright © 2009-2012
Raschell Celleste. All Rights Reserved.