Well, I decided that since I used part of Trisha Yearwood's recipe and part of mine, I would name it after us both. Nothing wrong with that...right? I did give her front billing! Ha!
I had a recipe for a Lemon Icebox Pie that the chef gave me from a little restaurant in Fredricksburg called The Navajo Grill. I have had that recipe for probably 10 years but I have never made it. I remember him telling me that it was a large recipe that would make several pies and that I would have to modify it for just one pie. I decided to make it on Easter this year, oh I would say around 11:00 p.m. the night before Easter. Procrastination is a virtue I have perfected over the years...ugh! Anyway, of course, when I start reading the recipe I realize that it is not a baked pie....at all. Since it had eggs in it, I was not comfortable with not baking it so I had to come up with a similar recipe with the ingredients that I had on hand.
Thank goodness for computers. I was able to scroll through some recipes until I found this one by Trisha Yearwood. I love her style of cooking....southern comfort style! It was just like the recipe I wanted to make but this one was cooked. I still wanted a whipped cream topping so I just baked the pie and let it cool. While it was cooling, I made my whipped topping. I put both of them in the fridge until the next morning and then I topped the pie and added some fresh lemon zest and blueberries. It was so smooth and creamy...it just melted in my mouth.
This pie, I think, is probably the simplest pie I have ever made. I put it together in no time and it is one that can be done the day ahead! I used a premade graham cracker crust because of time, and there was not a real significant difference between it and a homemade crust.
This pie would go with just about any meal and it is not only pretty, but it is mouth watering delicious! This recipe will go into my book of favorites....definitely making it again sooooon!!
TRISHA AND JANNA'S DIVINE LEMON PIE WITH WHIPPED CREAM TOPPING
Preheat oven to 325 Degrees
1-14 ounce Sweetened Condensed Milk
1/2 cup Fresh Lemon Juice, about 2 large lemons
1 teaspoon grated lemon zest
3 large egg yolks
9 inch Graham Cracker Pie Crust
In a medium bowl, beat the first four ingredients.
Pour into pie shell.
Place in oven for 20 minutes.
Remove from oven and place on a cooling rack until completely cooled.
Top with Whipped Cream....recipe below!
Decorate with blueberries and freshly grated lemon zest, if desired!
Put a bowl and your mixing beaters in the freezer
Pour 1 cup of whipping cream into the bowl and beat on high
I always add about 1 tablespoon of sugar and 1/2 teaspoon of vanilla
Beat until the cream becomes fluffy like Cool Whip. This only takes about 2 minutes.