I love to bake. I enjoy the process- I enjoy making a mess, licking the bowl, creating something new, and the look on someone’s face when they bite into a slice of pure baked goodness. As such I am working hard on my quest to make the perfect chocolate chip cookie. I mean the chocolate chip cookie with the perfect melt in your mouth taste, the aesthetically pleasing appearance, and the right consistency. I hope to perfect both normal and gluten free chocolate chip cookies by the time I have kiddos who are old enough to truly appreciate them, but with Will’s love for them I think I will complete my quest much sooner!
And rest assured, when I do perfect them, I will not share my secrets, just like I will not post the brownie recipe that won Will’s heart on here either.
However, I will tell you about my latest baking success. Like I said, I really enjoy it. Actually, I would love to be able to just sell baked goods someday (so if you are going to need some cookies, brownies, cake, muffins, cupcakes, pies, ect.. for whatever I would be glad to do the leg work for you!). I think that would be a job I would truly enjoy with all of me, because baking for people is how I tell them that I love and value them. Will ought to know that by now. It’s a wonder he hasn’t put on the “freshman 15”! Although, I suppose he still has about 4.5 months left of our freshman year of marriage to try to achieve it….
Well, I asked him what dessert I should make this week (something other than chocolate chip cookies). He said he wanted something lemony, but not cookies. I got friendly with Google and picked a couple recipes to try. Now there was a pie incident when we first started dating that I needed to redeem myself from (good thing the brownies preceded that pie….)so naturally I was on the hunt for a lemony pie.
The recipe I ended up using was for a Lemon-Lime Pie (original recipe found here). That crust was pretty complicated for your traditional crust, and I wanted to mix it up a bit, so I used the crust from this recipe (I want to make that pie sometime… it looks great!).
So Sunday afternoon I went to work and made the pie while Will played a computer game with some guy friends and got to brag about how his wife was making him a pie. I like to supply my husband with ample reason to brag. I suppose that isn’t terribly Christian of me, but in this case I don’t think that it was wrong. And trust me; the end result was worth bragging about. I think I have redeemed myself in the pie department.
Here is how I did it:
- 1/3 cup Sugar
- 1 stick Unsalted Butter, at room temperature*
- 1 pinch Salt
- 1 1/2 cup All-Purpose Flour + 2 tablespoons All-Purpose Flour**
- 1 Extra-Large Egg***
- 1/2 teaspoon Vanilla Extract
- 2 tablespoon Molasses
- 1/2 tablespoon Ground Ginger****
- 1/4 teaspoon Ground Cinnamon
*I used a stick of margarine straight from the fridge
** I had to add an extra tablespoon or so, and then of course you need more for rolling it out.
***I didn’t realize this till just now, but our eggs are just plain old large eggs. Nothing extra about them.
****Found out I didn’t have this. So I used about a teaspoon maybe a little more of cinnamon and a ½ teaspoon of pumpkin pie spice.
Now here is how to make it, it is super easy! No pastry cutter required! This is good because we don’t have one yet…
- Preheat the oven to 325
- Cream butter, sugar, and salt until smooth.
- Add the rest of the ingredients and mix well until it is a nice smooth dough.
- On a lightly floured surface roll it out till it is 13” wide and ¼” thick.
- Put it in a greased and floured pie pan, trim off the excess, and crimp the edges.
- Bake for 15 min.
Redford family tradition: Save the dough you trim off put the pieces on a cookie sheet and sprinkle with cinnamon sugar. Bake with the crust if it bakes separately first. Otherwise just cook them for 10-15 minutes till they are golden and desired crispiness =)
I just want to point out that for once in my life, I made a pie crust and put it into the pan without breaking it into a hundred pieces or poking holes in it! I was quite proud of myself. But here is my clever secret: a reusable cookie sheet liner. I think that you could use parchment paper, and it would work the same because the little sheet I used is essentially parchment paper’s steroid addict older brother. I put flour over it and rolled the dough on top of it. Then I slipped my hand under it, help the pie pan over it, flip, and Ta Duh!
While the crust is in the oven make the filling.
- 6 large eggs (yes, a whole half dozen!)
- 1-1/2 cups granulated sugar
- 1/2 cup fresh lime juice (4 to 6 limes)
- 1/4 cup fresh lemon juice (about 2 lemons; grate the zest before juicing)
- 1 cup heavy cream
- 1 tablespoon grated lemon zest
- Mix the eggs and the sugar till they are smooth, and thoroughly combined.
- Add the lemon and lime juice and mix until smooth (this part was painful because dry hands + acidic juice = salt in wound…).
- Add the cream and mix until smooth.
- Strain this mixture to get all the pulp and seeds out.
- Add the lemon zest (you have to do this last, otherwise you strain it out).
- Pour into the pie crust once it is cooked. Don’t let the crust cool. Hopefully your filling is ready to go into the crust as soon as it is done. I think my crust had to sit out for a minute or two, but not long enough to cool.
- Put foil around the edges of the pie to protect the crust. I forgot to do this and the crust that I was so proud of was a little burned.
- Bake the pie for 50 minutes or just until the middle is set.
- Cool on a wire rack, then put in the fridge and cool for another 6 hours. Confession: We got impatient and ate it after 4 hours!
I hope you enjoy this pie as much as we did!