Wednesday, June 29, 2011

Sour Cream Lemon Pie

There are two things you may notice when reading my blog, the first being I really love citrus and the second, I really love baking with Tracie. Being that both Tracie and I love pie, we decided to try this refreshing Sour Cream Lemon Pie. It was pretty tasty goodness. We left off the whipped cream because, well, it’s overrated. We also used frozen pie crust, because sometimes you just want to eat the pie. And eat pie we did.

Sour Cream Lemon Pie (From Chaos in the Kitchen)

What you need…

• 1 9-inch pie crust
• 1 cup sugar
• 3 1/2 tbsp corn starch
• 1 tbsp lemon zest, grated
• 1/2 cup lemon juice
• 3 egg yolks
• 1 cup milk
• 1/4 cup butter
• 1 cup sour cream
• whipped cream, for topping (optional)

What to do…

1. Carefully pat pie crust into a pie dish and flute the edges. Prick all over the bottom and sides with a fork. Bake at 350°F abour 8 minutes or until golden brown (or follow the instructions on the package…hehe)
2. In a sauce pan combine sugar, cornstarch, lemon zest and juice, egg yolks and milk. Heat over medium, whisking constantly.
3. Cook filling until very thick, whisking constantly, about 10 minutes. Remove from the heat and stir in butter.
4. Allow filling to cool slightly, then stir in sour cream until well combined.
5. Pour filling into pie shell and refrigerate until completely cold and set.
6. Top with sweetened whipped cream before serving (or not)



Choosing music while baking is very serious business

Tuesday, June 21, 2011

Baby D's Eggless Chocolate Cake

So, I know it’s been awhile (miss me?) but I have my energy and creative juices up and ready to start working again.

With that, my first offering is the lovely (pink) cake I made for my nieces birthday. As I’ve mentioned before, the little princess can’t eat eggs but a little thing like that is certainly not going to keep Ms. D from getting her dream birthday cake. DeeDee requested a chocolate cake with whipped cream frosting. And she wanted it pink. Needless to say, Auntie delivered.

The cake is very moist, but a little lacking in flavor. Next time I make this cake I’m going to add some cinnamon and chili powder to help make the flavor a little more interesting. The cake itself is vegan, so feel free to leave off the whipped cream or substitute a different frosting for a lovely vegan option. 


Recipe and more pictures after the jump