- get ingredients for
- weren't allergic to
- didn't require us to buy a new dish (like cast iron skillet for example)
We didn't want to make dinner harder just better. So since we have to make every recipe in the book (
The first week's first recipe was for Lemon Pie. I actually enjoy making pie a lot but this was all new to me as it was a pudding like filling. It actually came together really quick and my husband loved it! The kids not so much. Alas though, I am a bad food blogger and have no pictures, sorry. I have one of the crust but I forgot to take one of the pie! D'oh!
Lemon Pie with Pecan Crumb Crust*
*I had to make changes due to a pecan allergy so I'll include those in italics
Serves 6, Prep time: 30 minutes, Total time: 2hours
From Everyday Food May/June 2003
1/2 cup pecans (1 3/4 ounces)
2/3 cup graham-cracker crumbs or 5 graham crackers crushed (if you omit the pecans you need to add another 1/2 cup of crumbs, about 3 crackers)
2 tablespoons of sugar
3 tablespoons unsalted butter, melted
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (this will be 2-3 lemons)
- Preheat oven to 350 degrees, with rack on lowest level. Spread pecans on a rimmed baking sheet, and toast n the oven until golden, tossing occasionally, about 10 minutes. Let cool. Skip this step (obviously) if you omitting pecans but you need the oven on!
- In a food processor, finely grin graham crackers sugar and pecans. I put the graham crackers in a large zip-lock bag and rolled over them with a rolling pin until they were finely ground. I then just mixed them in a bowl with the sugar. Add the butter, and process until completely combined. Again I just mixed it up.
- Press mixture into bottom and up sides of a 9-inch pie pan. Bake until crust is lightly browned, about 8 minutes Let cool on wire rack.
- In a large bowl, beat the egg yolks with the condensed milk (I used my Kitchen Aid mixer). Stir in the lemon juice. Spoon the filling into the cooled pie crust. Bake until filling is set and crust is golden brown around the edges, about 15 minutes. Let cool slightly, then refrigerate until well chilled, at least 1 hour.
Should be served cold, with or without (we did without) a dollop of whipped cream.
Now I know how to make my own graham cracker pie crust, so that was fun. However unless it's a special day for hubs and he wants it, I probably won't make it again. It was super sweet and the kids didn't like the lemon flavor.
Have you ever made a graham cracker crust? Do you pecan or not?