4.07.2011

The Thrifted Kitchen {Unbelievable Lemon Pie}


Hello lovelies! Today I have a yummy spring dessert for you, straight from The Thrifted Kitchen. I went back to the same recipe box from last week and this pie caught my eye. The title of it is "Unbelievable Lemon Pie," and what intrigued me was the lack of a crust and the use of biscuit mix in the batter. In the end, this and the eggs make it more of a custard in pie form, but I'll stop splitting hairs. I thought it was quite delish, and the baked coconut is a really nice complement to the lemon flavor.

The only things I did differently than the recipe was use freshly squeezed lemon juice instead of reconstituted, and butter instead of margarine. I read up on the first one a bit and some say the reconstituted is good for its extra acidity; others maintained that fresh is the way to go. What say you? Perhaps one day I'll try the former and see if there's a difference.


"Unbelievable" Lemon Pie
1 (14 ounce) can sweetened condensed milk
1 cup water
1/2 cup reconstituted lemon juice
1/2 cup biscuit baking mix
3 eggs
1/4 cup margarine
1 1/2 teaspoons vanilla extract
1 cup coconut

Preheat oven to 350 degrees & grease a 10" pie plate.

Blend all ingredients except coconut for three minutes in a blender.

Pour into pie plate and let stand for five minutes.

Sprinkle coconut on top and bake for 35-40 minutes.

*Added note: After it's cooled to room temperature, be sure and stick it in the fridge before you eat it because the flavors (and the custard) really have time to set. 

{Image by me}

2 comments:

  1. I love this new feature on your blog! This is something I definitely will have to try!

    ReplyDelete
  2. oh what loafly plates ;)
    just loafly.

    ReplyDelete

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