Pitman Photography

Sunday, November 21, 2010

Easy Pie #2

I never would have thought to make a lemon pie for Thanksgiving, but that's kind of why I chose this recipe. It's different and fun and so delicious! This lemon pie was super easy to make and not at all time consuming.

Lemon Velvet Cream Pie
recipe from Better Home and Gardens, November 2010 issue

1 rolled refrigerated unbaked pie crust
1 tsp unflavored gelatin
2 TBSP cold water
6 egg yolks
1 1/2 14-oz cans sweetened condensed milk
1/4 C whipping cream
1/4 tsp salt
3/4 C lemon juice

Bake crust according to package on directions. When I don't make my own crust, I always use Pillsbury Pie Crust. It is so light and flakey and most of the time it's hard to tell between Pillsbury and homemade!

I "blind bake" my crusts when I am making a custard-y type pie. To blind bake, line the bottom of the pie crust with foil or a slightly smaller pie tin and fill with dried beans, pie weights, or in my case, a glass bowl that is oven safe.

Once crust is lightly browned, cool completely on wire rack.

In a small bowl, soften gelatin in water 5 minutes. Heat in microwave for 14 seconds.

In a large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2-3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust.
Bake at 375 for 22-25 minutes (mine took the full 25) or until center of pie looks set when gently shaken; cool on wire rack for 1 hour. Chill for 2 hours in the refrigerater.

Top with whipped cream and serve!



I rarely buy store bought whipped cream. It is SO much better to make your own and it doesn't take much time at all.

Homemade Whipped Cream
1 C heavy cream
1 TBSP confectioner's sugar
1 tsp vanilla

Beat heavy cream on high until stiff peaks form. Add sugar and vanilla and beat until stiff peaks form again.

Now, if you are like me and hate to waste food, you will feel sad throwing away 6 egg whites. I used to use them right away in a different recipe, but then was so happy to learn that you can freeze them! How cool is that? I have an ice cube tray devoted strictly to egg whites. Then when you need them for macarons, souffles, or meringue (for example), you won't be wasting any yolks!

Suprise your family with a lemon pie this Thanksgiving. I promise, they will be happy!

1 comment:

  1. You had me at lemon...That looks beyond delish!

    ReplyDelete