Life Of Pie!

Theme: Pies

“When life throws you lemons, make lemon pie!”

For me pies have always been a little tricky. Even though baking has exact measurements, finding the balance to counteract the wet and dry ingredients so you don’t have a soggy pie can be harder than you think. Or for me anyway.
My husband loves pies, but likes to stick with the traditional Dutch apple or raspberry. Instead of making a traditional butter pie crust I opted for a praline pecan crust.

With a Lemonade Cream Pie!

The show stopper will be beautiful candied lemons that look like glass. The trick to these is to make sure that they dry enough so they are not soft and gooey.

Candied Lemon Slices Ingredients:

  • 1 cup water
  • 1 cup powdered sugar
  • 3 lemons, sliced 1/2 inch thick

Pecan Crust Ingredients:

  • 1 1/2 cups pecans, crushed
  • 1 tablespoon coconut flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Lemonade Filling Ingredients:

  • 5 oz. evaporated milk
  • 3.4 oz. box of instant vanilla bean pudding mix
  • 16 oz. cream cheese
  • ¾ cup frozen lemonade concentrate
  • 1 teaspoon lemon zest

Meringue Ingredients:

  • 2 eggs, whites only
  • 1/4 teaspoon salt
  • 1 cup honey

 

Candied Lemon Directions:

1. In a small pan add some water and bring to a simmer.

2. Add lemon slices and blanch for 1 minute.


3. Immediately place the slices in a ice water bowl to stop the cooking.

4. In a pan add water and sugar. Cook until sugar dissoles.

5. Place the slices in the sugar mixture and turn the heat down to low.

6. Cook for 1 hour.

7. Carefully remove from pan and place on cooling rack. Let dry over night.
Pie Directions:

1. Preheat oven to 350 F.

2. In a small bowl combine, flour and pecans together.

3. In a small pan melt butter, sugar and cinnamon together.

4. Add to pecans and mix together.

5. In a pie dish (I used small spring for pans) press the pecan mixture to for a crust.

6. Bake in the oven for only 3 minutes. Do not burn.

7. Set aside and let cool (I placed mine in the freezer for 15 minutes)

8. In a small mixing bowl, combined evaporated milk, pudding mix and lemon zest.

9. Mix until thickened. Set aside.

10. In a stand mixer, beat cream cheese until light and fluffy.

11. Slowly beat in lemonade concentrate.

12. Beat in pudding mixture.


13. Pour mixture on top of pecan crust.


14. Cover and refrigerate for at least 4 hours.

15. In a stand mixer add salt and egg whites.

16. Whip until you get nice stiff peaks.

17. In a pan add honey and heat to 110 degrees F.

18. Slowly whisk in honey and continue to whisk until you get stiff peaks again.


19. When your pie has chilled, remove and add meringue to the top.

20. Toast the meringue with a pastry torch and add candied lemons as you wish to.

All my tasters seemed pleasantly pleased with the results. My husband said the candied lemons were amazing and gave me a 10 on the pie. Thumbs up all around! Yay!!!

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