I am a librarian which is pretty much synonymous with being a nerd. However, I love math too (I minored in it) and that probably solidifies my nerdiness.
Being a math nerd and a baker, I always like to make and eat Pie on Pi Day (aka 3/14).
For all you nerds, or just pie lovers out there that love any excuse to eat pie (that is totally my husband- pie for breakfast is normal), you should make pie for Friday.
With the weather being beautiful one day and then cold and snowy the next (in most places not AZ) I feel you should make Sunshine Pie aka Lemon Pie b/c it's sweet and sour, easy to make, and you can never have too much sunshine in your life.
First, whip up this ridiculously easy homemade pie crust in less than ten minutes. Click here for the recipe. I just did the entire recipe (it makes a top and bottom crust), and then I made Pie Crust Cookies (which always remind me of my Gma) with the extra dough. I added a little extra something to my pie crust cookies this time and they were superb.
Now, if homemade pie crusts scare you then any unbaked pie shell will work.
Next, you're going to need to pull out the blender and begin to cut your lemons. You'll want to cut them in half and then quarter them to remove the seeds.
If you are one that loves more sour lemonade then go ahead and throw your lemons in with the rinds. However, if you prefer a sweeter lemonade I suggest roughly cutting off the rinds like I did below. You'll stick get plenty of the sweet and sour with less bite.
With your lemons in the blender throw in your eggs, butter, vanilla, and sugar on top and blend away. I'm a fan of blending for at least 3 to 5 minutes. You can't really over blend this (or at least I haven't yet) pie filling so blend until you are feeling good about it.
Pour the blender contents straight into the prepared pie shell, bake for 35-45 minutes at 325 and enjoy!
Your Sunshine Pie aka Lemon Pie is done when the top forms a tan skin, and a toothpick or table knife inserted in the middle comes out clean.
I'm a fan of a dollop of fresh whipped cream on top, but if you are all about cool whip then that'll do just fine. What every fits your fancy.
Now, I am sharing this recipe with you on Tuesday so you have plenty of time to gather your lemons (everything else you probably have on hand).
Don't forget... Pie Day aka Pi Day is this Friday! On Friday it is completely kosher(not literally Kosher, just my term for perfectly fine) to eat pie for breakfast, lunch, and dinner.
Sunshine Pie aka Lemon Pie
Recipe: Alohamora slightly adapted from Elaine aka my MIL
Active Time: 10 minutes
Inactive Time: 45 minutes
Servings: 6-8 slices depending on your generosity of the sizes of the pieces.
1 large lemon or 2 medium lemons
1/2 c. butter, melted
1 1/2 tsp vanilla
1 1/2 c. sugar
1 unbaked pie crust
- Preheat oven to 325.
- Cut your lemon(s) into small chunks and remove the seeds. If you like sweeter lemonade then you'll probably like sweeter lemon pie. Therefore, cut off the rind by cutting the lemon in half, cutting off the ends, and then cutting off the rinds as your go around the edge.
- In a blender or food processor place the lemon chunks, eggs, melted butter, vanilla, and sugar. You may need/want a little more sugar if you like sweeter lemonade.
- Blend the pie ingredients together for 3-5 minutes. It should be runny. You may need to scrape the sides down to blend it evenly. I feel you can't over blend this pie so blend until your heart is content. The more you blend the more pureed your pie will be, which I think tastes best. No one wants a big chunk of lemon in their sweet and delicious lemon pie.
- Pour the blender contents into your unbaked pie crust.
- Bake pie at 325 for 35-45 minutes. I like to use a pie crust shield or aluminum foil to prevent the crust from getting to dark. I put the pie crust shield (b/c it is so much easier and they are uber cheap) on at the beginning, and remove it for the last 5-10 minutes. You know the pie is done when a tan skin forms on the top and a toothpick inserted in the center comes out clean.
- Serve pie warm or cold with a dollop of whipped cream or cool whip. I find the pie cuts a bit better when cold, so I let the pie cool on the counter for an hour or so and then stick it in the fridge.