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Tuesday, December 10, 2013

Holiday Pie Facelift, Lemon Velvet style...

I wish I could claim responsibility for this next recipe but it is blatantly stolen from Better Homes and Gardens. But I love this pie SO much that I don't care. It is a lovely break from traditional holiday pies, which most of us are sick to death of eating anyway. Pumpkin, pecan, apple, mince, they are all good, but year after year? Why not change it up a little this Christmahanukwanzaakah New Year with a fresh new face for pie?! (Bonus... this one tastes great in the summer time too.) It is full of zesty citrus, cream, and is good served chilled, so it can be made ahead of time. It is a bit of a calorie bomb, beware, but isn't that what the holidays are for? Indulging a little bit? AND you could use the egg whites you will be separating out for making an egg white omlette the next day to alleviate some of that guilt. Teehee.

Lemon Velvet Cream Pie
1 rolled refrigerated unbaked pie crust
1 teaspoon of unflavored gelatin
2 tablespoons of cold water
6 egg yolks
1 1/2  can of ounce of sweetened condensed milk (2 cups)
1/4 cup of whipping cream
1/4 teaspoon of salt
3/4 cup of fresh lemon juice
Whipped Cream
Thin lemon peel slivers
 Lemon Velvet Cream Pie
  1. Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan ; fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)
  2. In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
  3. In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full).
  4. Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.
  5. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.

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