Knowing my sweet sister is on the mend and no longer stranded on a mountainside in Botswana with a broken ankle (you know, the important stuff), I can share this frivolous fabulous recipe without feeling like a poopy big sister {thanks for all your prayers and kind words, our family has been blown away by the outpouring of love for our sweet “Poo”)
I posted this recipe a while back, in the form of Key Lime Pie, and it remains a staple for last minute company {or sudden sweet tooth cravings that simply cannot be left unsatisfied}.
I confessed to the world, via facebook, last week that I single-handedly consumed half of one of these stinkin’ pies over a period of 2 days. My husband holds to his claims of two-thirds. I’m sticking to half. But then again, I was in a sugar coma.
My hormones held me at tampon knife point and left me no option but to inhale an exorbitant quantity of this decadent lemony goodness. I was without resolve options.
And I only sort of regret it.
Want to eat some too? It’s ridiculously easy. Almost as easy as it is addictive. Forgive me. I hope you have more will-power than I do. Or at least less condensed milk.
I make my own crust by blending graham crackers (about 2 packages, you’ll want about 1 1/2 cups of crumbs, and you can use any kind of cookie you want) with 1 tablespoon of sugar and 4 tablespoons of melted butter. Press into your pie dish and bake for 6 – 8 minutes on 350*.
Then wash out your handy little blender because you’ll be using it again to whip up your pie filling. Easy, see?
Throw in your blender…
Ingredients:
- 4 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- As much lemon zest as you feel like zesting {how’s that for accuracy?}
- 1/2 cup of lemon juice – pour this in slowly as you blend the previous three ingredients {it will thicken as it sits, so get it into your crust as soon as it’s well blended}
Directions:
- Work your blender magic!
- Pour into your fancy little graham cracker crust and marvel at your mad Betty Crocker skillz
- Bake in preheated oven for 15-20 minutes until set, cool on a wire rack
- Top with some squirts of cream and even more lemon zest…and then, depending on how much you love your family members, leave them a little
- Or don’t. And blame it on Pie Munching Syndrome {PMS}
P.S. If you’re feeling overly ambitious, save your egg whites and whip them up with some powdered sugar into a meringue and actually make a lemon meringue pie. Or don’t.
