Lyndsay is one of my favorite food bloggers. I’ve been following her recipes for awhile now. She always seems to know exactly what I’m in the mood for and then she seals the deal with gorgeous shots that would make anyone crave a bit of what she’s just created. If you don’t believe me, check out this incredible lemon pie. And when you’re finished oohing and ahhing, head over to Lyndsay’s blog; Pinch of Yum for more taste tantalizing treats.
Calling all lemon lovers! And all non-lemon lovers! It really doesn’t matter what your thoughts are on lemon desserts, because this is a dessert in a league entirely of its own.
I will be the first to admit that I typically don’t like lemon-y sweets. Lemon bars, lemon pies, lemon curd? None of it really appeals to me. However, I absolutely love this pie. That’s my testimonial for all the non-lemon lovers . Just give it a try. I dare you not to like it.
And why wouldn’t you try it, since you probably have all the ingredients in your kitchen right now?
I should also mention that although this is called “Grandma’s Creamy Lemon Pie”, I don’t know if the recipe is really my Grandma’s. Regretfully, I found a suspiciously similar recipe on the inside wrapper of the sweetened condensed milk.
But never mind that. She is the one who introduced me to this little slice of heaven, and it always reminds me of her, so I hold firmly to the belief that this recipe is “hers”.
Choosing a recipe for a guest blog is a big deal. Especially when you are a first time guest-blogger like myself. So I chose this recipe because it is an easy, foolproof crowd-pleaser (that is amazingly fluffy and delicious).
And yet, somehow, when I pulled the pie out of the freezer, I could not get the pie pieces out of the pan. They were stuck. I panicked. This was supposed to be easy. I thought I was going to have to start all over and make it again. Or go to Baker’s Square and buy a stand-in pie slice.
And then I realized the true genius behind this dessert – you could totally botch the pie slice formation, and it would still taste good! This is a picture of the poor first slice that was taken out of the pan. Is it beautiful? Well, that’s arguable.
But a parfait with white, fluffy, citrus-y goodness filled with graham cracker crumbles and boysenberry jam? You can’t go wrong with something that delicious.
Grandma’s Creamy Lemon Pie with Boysenberry Sauce; serves 8
1 pkg. graham crackers, crushed (about 9 crackers)
1/3 cup sugar
6 tbs. butter, melted
1 tsp. cinnamon
14 oz can sweetened condensed milk
8 oz. whipped topping (aka Cool Whip)
Preheat the oven to 375. Combine first four ingredients and press into a pie pan with the back of a spoon. Bake for 8 minutes and cool for at least 15 minutes.
Pour sweetened condensed milk into a large mixing bowl. Squeeze the juice from the lemons and lime into the bowl and whisk together. Fold in the whipped topping and stir until combined.
Pour lemon mixture into piecrust. Freeze overnight. Remove from freezer about 10 minutes before serving.
Whisk a few tablespoons of blackberry jam with a tablespoon of water until you get a good consistency. Pour over slices and enjoy!