Lemon Cream Pie With Pecan Gingersnap Crust1

What do you do when lifestyle hands you lemons?
I don’t know on the subject of you, but I make pie. I QUICKLY eat 1 / 2 of it, decide it’s too good to share, and state I forgot to take it over for Easter. Oops. Good thing my Mom made a lemon meringue pie for the family members or there would have been tears. Seriously, they’ve got mad love for butter and sugar.
Cooking lemon pie brings thoughts of my Grandmother back again to me. She produced an unbelievable lemon pie with sky-high meringue. It was sensational, exactly like her. She was also very snippy and demanding at times. I believe she mostly lived off of espresso and buttered toast, and the occasional chili from Wendy’s. I recall once she place a pizza within the range and asked me why it appeared so funny… it was upside down. Accurate story. I miss her laughter, attitude, which lemon pie.
I like pie. Like reallllllllyyyyy beef steak tastes like liver it. I made this pie from memory space of my grandmother but additionally because I put this insane craving for lemon, sugar and butter. I’m persuaded this pie is really a complete breakfast time, I imply… there are eggs in it. Matters for something.
The pie was incredible however the secret is the crust. This crust will make you a pie baking goddess, and it’s so basic!It’s created from pecans and gingersnap cookies.
Ginger and lemon? Yep. Ugh, I desire you could live in my brain. The flavor mixture is perfect. Virtually no time for questions, get baking!
Place your gingersnaps and pecan within a meals processor or blender. Procedure until they resemble great crumbs.
Add more melted butter and sugars. Process again.
Press your crust into a pie skillet. Devote the oven and bake. Look extra lovely while performing it… easy!
The filling is pretty basic: fresh lemon juice, eggs, sour cream, sugar, and corn starch. Mix together and pour into the baked pie crust. Put back into the oven and bake once again.
Spread fresh whip cream at the top. Now you’ve got a lemon pie all to yourself. All the best.
I actually certainly can’t blame you for not sharing.
Prep period:
10 mins
Cook time:
45 mins
Total time:
55 mins
1 cup cut pecan
1/2 cup brown sugar
1/4 cup butter, melted
1 tablespoon cornstarch
1/4 teaspoon salt
For the topping
1 1/2 cups heavy cream
1/4 cup sugar
Preheat oven to 350 degrees F. Place gingersnap cookies and pecans in meals processor and pulse until they become good crumbs. Add melted butter and brownish sugar to meals processor with crumbs. Pulse once again before cookie crumbs resemble wet sand. Add in flour and pulse once or twice even more until well combined. Scrape into 9 inch pie pan and work with a spoon or fingers to press in to the pan; making sure the crust is normally also. Bake in range for 10-12 moments. Place on cable rack to cool.
In a big bowl, whisk collectively the eggs, sugar, sour cream, cornstarch and sodium; steadily whisk in lemon juice and blend until well mixed. Pour mixture in to the crust. Bake until established, about 30-35 a few minutes. Cool pie totally.
To help make the whip cream place 2 tablespoons cool water in a small saucepan, and sprinkle with gelatin; allow soften about 5 minutes. Warmth mixture over very low high temperature, stirring, until gelatin dissolves.
In a big bowl, using an electric mixer, beat cream and sugar until extremely soft peaks form. While beating, slowly add gelatin combination, and continue defeating until gentle peaks form. Using a rubber spatula, pass on over cooled pie. Refrigerate until prepared to serve.