It was Valentine's Day and we had just finished dinner. Our daughter called to see if we were home, and said she would be right over to bring us something.
Minutes later she arrived with this pie she had made. What a special treat!
She said this is a Paula Deen recipe, and we all know Paula makes some sinful stuff!
I thought back to the time when Molly went away to college and came home for a weekend with a homemade blueberry pie that she had made
(home-made crust and all!).
She was so proud, and I was so proud of her.
And now, in spite of her busy schedule as a mom, wife and accountant, she took the time to bake a little love.
Thank you Molly! It was so good!
1 3/4 c. crushed VANILLA WAFERS
1/4 c. SUGAR
6 T. BUTTER, melted
2 (14 ounce) cans SWEETENED CONDENSED MILK
2 large EGGS
2 EGG YOLKS
1 tsp. LEMON ZEST
1/2 c. fresh LEMON JUICE
1/4 c. SOUR CREAM
Garnish: WHIPPED CREAM and LEMON SLICES
Preheat oven to 350
In a small bowl, combine vanila wafer crumbs and sugar.
Add melted butter, stirring until combined.
Press mixture into bottom and up sides of a 9 inch pie plate and set aside.
In a large bowl, combine condensed milk, eggs, and egg yolks, whisking until smooth.
Whisk in lemon zest and juice until smooth. Whisk in sour cream.
Pour mixture into prepared crust.
Bake for 25-30 minutes or until center of pie is set.
Let cool for 30 minutes. Cover and chill for at least 4 hours or up to 3 days.
Garnish as desired.