What do you do when life hands you lemons?
I don’t know about you, but I make pie. Then I eat half of it, decide it’s too good to share, and say I forgot to bring it over for Easter. Oops. Good thing my Mom made a lemon meringue pie for the family or there would have been tears. Seriously, they’ve got mad love for butter and sugar.
Baking lemon pie brings memories of my Grandmother back to me. She made an incredible lemon pie with sky-high meringue. It was sensational, just like her. She was also very snippy and demanding at times. I think she mostly lived off of coffee and buttered toast, and the occasional chili from Wendy’s. I remember once she put a pizza in the oven and asked me why it looked so funny… it was upside down. True story. I miss her humor, attitude, and that lemon pie.
I really like pie. Like reallllllllyyyyy like it. I made this pie out of memory of my grandmother but also because I had this insane craving for lemon, sugar and butter. I’m convinced this pie is a complete breakfast, I mean… there are eggs in it. Counts for something.
The pie was incredible but the secret is the crust. This crust will make you a pie baking goddess, and it’s so simple!It’s made from pecans and gingersnap cookies.
Ginger and lemon? Yep. Ugh, I wish you could live in my mind. The flavor combination is perfect. No time for questions, get baking!
Place your gingersnaps and pecan in a food processor or blender. Process until they resemble fine crumbs.
Add melted butter and sugar. Process again.
Press your crust into a pie pan. Put in the oven and bake. Look extra cute while doing it… easy!
The filling is pretty basic: fresh lemon juice, eggs, sour cream, sugar, and corn starch. Mix together and pour into the baked pie crust. Put back into the oven and bake again.
Spread fresh whip cream on top. Now you’ve got a lemon pie all to yourself. Good luck.
I certainly can’t blame you for not sharing.
Lemon Cream Pie with Pecan Gingersnap Crust
- For the pie and filling
- 1 cup chopped pecans
- 2 1/2 cups gingersnap cookies
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup flour
- 4 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/4 cup fresh lemon juice (from about 5 lemons)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- For the topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- Preheat oven to 350 degrees F. Place gingersnap cookies and pecans in food processor and pulse until they become fine crumbs.
- Add melted butter and brown sugar to food processor with crumbs. Pulse again until the cookie crumbs resemble wet sand.
- Add in flour and pulse a couple of times more until well combined. Scrape into 9 inch pie pan and use a spoon or fingers to press into the pan; making sure the crust is even.
- Bake in oven for 10-12 minutes. Place on wire rack to cool.
- In a large bowl, whisk together the eggs, sugar, sour cream, cornstarch and salt; gradually whisk in lemon juice and mix until well combined. Pour mixture into the crust.
- Bake until set, about 30-35 minutes. Cool pie completely.
To make the whip cream: place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form.
- Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve.
Slightly adapted from Martha Stewart