What we have here is a failure to bake
Recipe: Lemon Ginger Pie
Yeah yeah yeah, I know, I’ve heard it all before. You can’t make pie. It’s too hard. You just want to run out to the bakery and buy one instead.
Well listen up, you bunch of neurasthenic, crust-fearing maggots, I’m not here to make it easy on you or wipe your snotty noses. But since you are the biggest bunch of whiny, thumb-sitting kitchen monkeys I have ever personally laid eyes on, I see that I have no choice but to offer up the most dumbed-down, bare bones, easy-ass recipe known to man. Even a four year-old could make this, people. If it was any easier, it’d be on Semi-Homemade.
So I don’t want to hear any lame excuses or scaredy-pants back-chat. This is remedial pie. If you can’t make this, you know where you’re going. No, not in the box. This ain’t no damned movie.
No, you fail to make this simple pie and I’ll have no choice but to turn you over to Warden Sandy for Kwanzaa cake duty. Now, you’re not gonna’ be a bunch of hard cases, are you?
Lemon Ginger Pie
Set oven to 400 degrees.
Make the crust.
1. Combine and mix until crumbly:
- 1 1/2 C finely crushed ginger cookie crumbs (Anna’s, Nabisco, or the like)
- 1 T sugar
- 1/4 t ginger
- 5 T melted butter (unsalted)
2. Dump mixture into a pie plate and press on bottom and sides to form a crust. Set aside.
Make the filling.
3. In a bowl, combine and blend with a whisk until uniform:
- 1 can sweetened condensed milk (14 oz)
- 2/3 C fresh lemon juice (about four lemons — don’t even THINK of using bottled juice)
- 1 t lemon zest (2 tsp if you like it with more zing)
- 2 egg yolks
4. Pour the filling into the pie crust and bake for 15 minutes. Cool until ready to refrigerate. Serve with a dollop of unsweetened, vanilla flavored whipped cream.
Yep, that’s all there is.
Posted on February 16, 2012, in Dessert, The easy way and tagged Dessert, Drink and Food, Ginger, Humor/Commentary, Lemon, Nabisco, Pie, Recipe, Zest (ingredient). Bookmark the permalink. 17 Comments.