What a wild month this has been!
From a high school prom and Mother’s Day to a royal wedding, the first long weekend of the summer, and university offers and acceptances, I think it’s fair to say that we kind of crushed the past four weeks.
In between those highlights there’s been a photo shoot for the cover of my next book, summer jobs starting, the exciting discovery of superheroes, and a mama who’s learned she can cry on command – usually in the car, but also sometimes in the kitchen - when she lets herself remember there are only 14 weeks left until her firstborn leaves home for school. The internet is full of articles dedicated to helping parents cope when their kid leaves for college - trust me, I’m reading them - but I’m hoping that if I just let myself feel all the feels now then maybe that first weekend of September won’t be as tough as I’m anticipating.
Alternatively, the other solution might be to open a bakery. It’s no secret that baking is both a form of therapy and procrastination and right now I’m using it for a little of both, which is why I’m making pies even though Matthew and I are the only ones who really like them. Since we can’t possibly consume a whole one between us, having a place to sell some therapeutic creations wouldn’t make me feel so bad about finding comfort in a bag of flour.
Speaking of flour, this pie doesn’t contain any, which means there’s no rolling of pastry required. In fact, this particular pie can be made in its entirety in less than an hour before it chills in the refrigerator until you are ready to serve it. Completely foolproof, this is the ideal dessert for any baby or bridal showers you might be hosting, pie parties you’re attending, Father’s Day dinners you’re making, or graduation parties you’re planning. You know I have one in the works.
Magnolia Lemon Pie
This recipe is adapted from the Magnolia Blog. You could pretty much slap Joanna Gaines' name on anything these days and I'd be all over it; this pie recipe is no exception. Three cups of sweetened condensed milk is equal to almost three whole cans of sweetened condensed milk, however you will have some leftover. Keep what you don’t use in a lidded jar in the refrigerator and use it to make Vietnamese Iced Coffee.
Serves 8 to 10
For the crust:
- 1 ½ cups graham crackers crumbs (roughly 2 sleeves from one box)
- 6 tablespoons butter, melted
- ⅓ cup sugar
For the pie filling:
- 3 cups sweetened condensed milk
- 3 egg yolks
- Zest of 1 lemon
- ½ cup fresh lemon juice
- Pinch of salt
For the whipped cream:
- 1 cup heavy whipping cream
1 Tablespoon powdered sugar
1 teaspon pure vanilla extract
For serving (optional):
- Lemon slices and fresh mint
1. Preheat the oven to 350°F and lightly grease a 9-inch pie plate; set aside.
2. To make the crust, combine graham cracker crumbs, butter, and sugar. Mix well and press into lightly greased pie dish. Bake for 8 minutes.
3. Meanwhile, while the crust bakes make the lemon filling by whisking together the sweetened condensed milk, egg yolks, lemon zest, lemon juice and salt, until thick and well combined. Pour into the baked pie crust and return to the oven to bake for an additional 10 minutes. The centre of the pie should be firm and the rest of the filling set. Remove the pie from the oven and set aside to cool for 15 minutes.
4. Transfer the pie to the refrigerator and chill for at least an hour.
5. To make the whipped cream, in a medium bowl whisk the cream, powdered sugar, and vanilla until thick and fluffy and soft peaks form. Pile the whipped cream onto the centre of the pie and spread to within ½-inch of completely covering the pie filling. Garnish with lemon slices and mint, if using, and serve.