Tuesday, November 27, 2012

Lemon Cream Pie

We were having friends over for dinner last weekend and I wanted to do something different for dessert than just the standard "chocolate dessert".  Voila....lemon cream pie!  The gingersnap crust was a big hit.  Credit to Real Simple Magazine for this tasty pie.


Recipe Notes
I made a slight modification using fat free sweetened condensed milk instead of regular, which should alter the calorie and fat count considerably.

This pie takes awhile and needs some tender loving care to make it to completion....make the crust, bake the crust, make the filling, chill the filling, make the whipped cream....you get the idea.  So make this on a weekend when you've got some extra time.  No one said that tastiness was always fast!

Nutritional Information (per serving - serves 10)
421 calories - 22 g. fat - 49 g. carbs - 1 g. fiber - 6 g. protein

  • 9 oz. gingersnap cookies (approx. 35)
  • 6 tbsp. butter, melted
  • 2 tbsp. granulated sugar
  • 1 tsp. salt (divided)
  • 2 large eggs
  • 14-oz. can sweetened condensed milk (I used fat free)
  • 1 tbsp. finely grated lemon zest
  • 1/2 c. lemon juice
  • 2 tbsp. powdered sugar
  • 1 c. whipping cream
1.  Preheat oven to 350 degrees.
2.  Combine gingersnaps, butter, 1/2 tsp. salt, and sugar in a Cuisinart, pulse until moistened.  Press crust mixture into the bottom and up the sides of a 9-inch pie plate.  Use a straight-sided dry measuring cup to help.
3.  Bake for 16-18 minutes or until crust is dry and set.  Allow crust to cool completely.
4.  In a medium bowl, whisk together eggs, sweetened condensed millk, lemon zest, and lemon juice, along with 1/2 tsp. salt.
5.  Pour the mixture into the crust and bake until set in the center (18-20 minutes). 
6.  Let cool and then refrigerate until firm (2+ hours).
7.  Using an electric mixer, beat whipping cream and powdered sugar until soft peaks form (2-3 minutes).  Spread whipped cream on pie and serve immediately.  Garnish with additional lemon zest if desired.

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