Saturday, June 11, 2016

It Was All Worthwhile!

We both like anything lemon, me especially. When a Facebook Friend posted a recipe I just HAD to try it. Here is what they said about it on the site: 

"You might know it as something different, but this pie is basically magic, in that you make only one batter, but as it cooks it separates into two distinct layers: a filling that’s like a delectable lemon custard and a coconut top crust that’s crispy and offers the perfect contrast to the filling. This dessert is ridiculously easy (plus, clean-up’s a breeze!) and we promise your whole family will love it…get the little ones to help out and watch them be amazed at the results!"

Lemon Impossible Pie
1 HOUR TO PREPARE, SERVES 8
INGREDIENTS
2 cups whole milk
1 cup unsweetened coconut flakes, optional 
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose fl
our
4 large eggs
1/2 lemon, zested and juiced
1 teaspoon vanilla extract
PREPARATION
1. Preheat oven to 350 F, and lightly grease and flour an 8 or 9-inch pie dish.
2. In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk.
3. One by one, beat in eggs, waiting until each if fully incorporated before adding the next.
4. Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined.
5. Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.)
6. Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly.
7. Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight.
8. Once chilled, slice, serve and enjoy! 
http://12tomatoes.com/lemon-impossible-pie/ 
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IF you did it step by step, you would discover that #2 says to beat then mix.....etc.
WELL....#3 says to beat eggs ONE by ONE..... Heck! I did it wrong!!!! I beat all 4 eggs with the sugar and mixed in butter and milk FIRST!  THEN, at step #5 I didn't FOLD in the coconut flakes as instructed, I poured them in with Big Red running on low.  THAT was WRONG and caused my next carelessness. 

Anyway, when it was all put together and ready to go into my 9 inch glass pie dish, I went to turn off my Big Red Workhorse and...are you ready?...Turned it UP!!!!! OOPS! WENT THE WRONG WAY ON THE LEVER! FULL STEAM AHEAD! That wonderful horse bit me! I must have been ignoring him for too long. 

W H A T  A  M E S S!!!! They said clean up would be a breeze! It took us both about an hour with towels, rags and changes of dishwater to get the job done - in the kitchen! During the cleanup I took a minute, poured the remainder of batter into the dish, stuffed it in the oven and just plain couldn't stop laughing! I reminded myself of Lucy trying to keep up at the chocolate factory. We first had to decide where to start! Cupboards, floor, windows? Me?When the kitchen was back in order, this baker had to jump into a hot shower, because my clothes and hair were beginning to harden with that batter. Imagine eggs, sugar, milk, lemon, and coconut flakes coming at you like a whirlwind.

End result - IT WAS ALL WORTH IT! 
Oven off- Pie set but wobbly 
Cooled and settled down to go to refrigerator 2 hours.
Please click to taste

1 comment:

  1. You have me drooling with the pie images....I too love anything lemon.

    But what a fiasco. Pssssst....tho I try to keep this a secret, I've done the same thing before. Only mine was spaghetti sauce. Imagine everything stained a beautiful red/orange. The kitchen reeked of garlic for quite some time. lol

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