|Shadow Puppet Pie Theatre!
Welcome to the Pi Day Post! Working with engineers and following Gesine’s blog
made me very excited about the possibilities for this day which honors… an irrational number
Happily, Pi Day this year coincided with a Green-themed Potluck at work, so I wasn’t forced to eat the whole pie myself. (Wouldn’t that have been awful?)
What’s so green about a lemon pie, you ask? Well, lemons are in season in winter, and ginger is easily frozen, making both of these organic choices great ones for this March (even though this winter has hardly earned its stripes
). Add in the fact that I was using crushed Ikea ginger cookie leftovers and the final sweetened condensed milk can from a Costco raid a couple years ago
, and it becomes also a thrifty and economical use of my pantry ingredients! Ah, happiness found.
I was excited to use such a great recipe from Leah at So How’s It Taste?
, whom I met through the Food Bloggers’ Cookie Swap
last Christmas. She has crafted a pie with many layers of both lemon and ginger flavor, for a fantastic result! Her recipe
follows, with my adaptive tweaks.
Gingered Lemon Icebox Pie
8 servings 12 modest slices
1 1/2 cups
Trader Joe’s Triple Ikea ginger cookie crumbs (or gingersnap cookie crumbs)
1 tbsp. crystallized ginger
3 tbsp. sugar
1/2 tsp. ground ginger
6 tbsp. melted butter (could’ve done with 5 tbsp, I think)
1/2 cup 1/3 cup was fine fresh lemon juice (from 2 lemons, mailed from the backyard tree at home in California!)
2-inch piece fresh ginger, minced
3 egg yolks
1 (14 oz.) can sweetened condensed milk
zest from 1 lemon
1. For the crust, preheat oven to 350°F. Blend the cookie crumbs and the crystallized ginger in a food processor until well blended and no unappetizing chunks of the ginger remain. Transfer crumb mixture to a medium bowl and add the sugar and ground ginger; mix well. Add the melted butter and combine. Press into the bottom and up sides of a 9-inch pie pan. Bake 10 minutes. Let cool.
|Down to the bottom after baking, cooling
|Up the sides before baking…
2. For the filling, in a small saucepan add the lemon juice and minced ginger. Bring to a boil over medium heat. Remove from heat and let steep for 10 minutes.
3. Meanwhile, add the egg yolks to a medium bowl and whisk. Add the sweetened condensed milk and the lemon zest. Strain the ginger lemon juice mixture over the same bowl, pressing on the ginger to release its flavor (save to flavor tea). Whisk all ingredients until well combined.
4. Pour lemon mixture into baked pie crust. Bake at 325°F for 30-35 minutes, until filling is set. Cool at room temperature for 1 hour. Place pie in refrigerator and let set for at least 3 hours (I made mine 2 days in advance and it wasn’t adversely affected). Serve chilled with a dollop of whipped cream, if desired.
The behind the scenes shots show my battle array:
|From window to wall…
|From wall to window!
And from this you can understand why each and every baking effort of mine results in a sinkful of dishes! From Left to Right: egg yolks being whisked, sink starting to fill, open can of sweetened, condensed milk, ginger-lemon juice mixture steeping on a burner, pie crust awaiting filling, zesting accomplished. Phew!
Lots of steps and utensils, but sooo worth it!
Did you make a pie for Pi Day??
Do you have advice about how to stop a cookie-crumb-crust from sliding down while baking?
Are you laughing at the size of my kitchen?
Let me know in the comments so I can laugh along.
And make this pie. You won’t be sorry.