Well, hello there! If you are reading this, then you’re the first! (And probably before me, because I’ll most likely mess it all up again!)
This is my very first post, and starting a blog is a lot harder than they make it sound! Nothing like watching your brain shrivel up like a plum in the hot sun. By tomorrow afternoon, it should be the size of a California raisin.
Luckily, I’m just stubborn enough to have faith that I can do this! It’s going to be a gorgeous spring day today, reaching at least 72 degrees and the birds and ducks are already up and playing on the lake! (And the way the ducks have been going at it, I think we’re going to need a bigger lake! 😉 ) So, to test new waters, I’m actually going to attempt to put a recipe, with photos (I know, pushing my luck!), on here today so here we go! I still have a TON of work to do here, so please bear with me!
So today, I’m going to share with you a pie that my mom taught me how to make back when I was in high school. It’s a “Triple~Layer Lemon Pie” and heavenly! There are many versions of this pie out there, but ours is the best! We have each added our own special touches and it has a lot more lemon flavor than most! I just made this pie for my hubby’s birthday, and he was one VERY happy camper!
Didn’t it turn out pretty? I finally got brave and decided to see if Cool Whip could actually be put into a pastry bag and fluted onto a pie without it deflating and becoming a mess. It actually worked like a DREAM! I used my huge, fluted, 1M tip and it took almost a whole 8 oz. container of Cool Whip, (just minus a 1/2 cup for the filling.) I think I’ll be using this trick a lot this summer when I want a quick and light topping that holds it’s shape!
You can make whatever kind of pie crust your heart desires, and for this pie, I made a simple graham cracker crust. Just simply mix graham cracker crumbs, sugar and melted butter well, and you’re there! You can either bake it for a few minutes or just chill it! Simple.
For the first layer , you just beat softened cream cheese, sugar, vanilla and cool Whip. Spread it evenly over the chilled graham crust, and refrigerate for 20-30 minutes. I like to use what’s called an “offset knife”. If you don’t already have one, I highly suggest you get a couple of them. A medium-large one and a small one. They’re extremely handy!
For the second layer, a small box of instant lemon pudding mix is beaten with milk, lemon juice and lemon extract for an extra burst of lemon flavor! You can use lemon juice concentrate or fresh squeezed. There isn’t really a huge difference, but if you’re sensitive to the taste of the concentrate, I would suggest that you use fresh lemon juice instead. Spread this layer evenly over the first layer.
For the last layer, simply put half of the last of the Cool Whip into a pastry bag with a 1M tip, start in the center working your way outwards, and pipe whatever design you like and that best fills the space. When you start to run out, refill the bag with the rest of the Cool Whip.
*Here is the recipe for now. As soon as I figure out how to do a printer friendly version, it will be added immediately! Please be patient with me as it’s only my second day and I accidentally made it “public” somehow. Sooo, might as well make it worth someone’s time and get at least one single recipe up for you!
UPDATE: The basic “Printer Friendly” button has now been added! Thanks to my hubby, the tech side of us! If you just want the recipe to print, after clicking the “Printer Friendly” button, click the box at the top that says “Remove Images”. Then remove any and all paragraphs until you get to the recipe. (Hover over and they will highlight.) Don’t worry, it’s extremely easy and fast! And then you won’t waste ink and paper printing 5 pages! Hope this helps!
GRAHAM CRACKER CRUST:
1/3 cup melted butter
3 Tbl. sugar
1 1/4 cups graham cracker crumbs
4 oz. softened cream cheese, room temp.
1/2 cup sugar
1/2 tsp vanilla
1/2 cup Cool Whip
1 (3.4 oz.) box instant lemon pudding mix
1 cup milk
1 1/2 Tbl. lemon juice, fresh squeezed or concentrate
1/2 tsp lemon extract
rest of an 8 oz. container of Cool Whip, thawed
For graham Cracker Crust:
In medium bowl, mix crumbs and sugar until well mixed. In small bowl, melt butter in microwave. Pour over crumb/sugar mixture and stir well until all is moist. Press into bottom and up sides of a 9″ pie plate. Bake in 350 degree oven for 6-8 minutes. Cool, then chill in fridge. (*Or, you don’t even have to bake it and you can just simply chill it. I do prefer to bake it and then chill it, though.)
First Layer of Pie:
In mixer, beat softened (room temp.) cream cheese and sugar until well mixed. Beat in vanilla and 1/2 cup Cool Whip. Spread evenly into bottom of pie shell. (Start in the center and spread outward to avoid mixing in pie shell crumbs.) Chill in fridge for 30 minutes.
Second Layer of Pie:
In clean mixer bowl, add 1 box instant lemon pudding mix, milk, lemon juice and extract. Beat on medium-low until incorporated, then beat on fairly high for 3-5 minutes until thickened. Evenly spread over first layer. Chill for 20-30 minutes.
For Third Layer of Pie:
Place remaining Cool Whip, half at a time, into a pastry bag with a large fluted tip if desired. I used a 1M this time. Pipe Cool Whip onto top. *You can also just top pie with Cool Whip by the spoonfuls and use the back of your spoon to swirl top and make peaks.
*Looks extra pretty with a stemmed maraschino cherry on top of each slice. **For birthdays and special occasions, you can actually light the end of the stem and use it as a candle!
~*~You can also do a pastry crust if desired. Pre-bake pie crust and cool. Remember to prick bottom and sides before blind baking, or use parchment paper and pie weight beans to weigh down crust if preferring not to have to prick the pie crust so it doesn’t poof up and become distorted and unusable.