I’m working my way through some recipes in the Milk Bar cookbook and really enjoying it so far! If you missed this post, then check it out now. Those cookies will blow your socks off. This is another one that is on the simple side, not at all daunting. It wasn’t what I expected when I saw “brownie pie”, but was quite delicious and something I’d definitely make again.
There is absolutely nothing wrong with this lemon cream pie. Nothing at all. Simple flavors, creamy filling, slightly tart and slightly sweet with a crunchy, buttery crust. There is one lone slice left in the fridge and I am tempted to eat it for breakfast. It can’t be any worse than a donut, right?
This came about at the last minute the other night when some sweet friends brought dinner for us after I’d been out of town all week. Since they were bringing everything, I said I’d make something for dessert. It was 5 o’clock. As fate would have it, I had everything I needed for this pie, including a box of Mi-Del graham crackers that, in my opinion, took this pie to a place it would never have gone with a box of Honey Maid. They’re more substantial in texture and flavor and provided a great base for the pie.
I started this pie at 5 and we ate it at 8. With 2 hours of that being chilling time this pie is pretty quick and easy. And there isn’t really an hour of active time since cooling time for the crust and pie is factored into the hour. What I’m saying is that if you’re in a time crunch and want to give something more impressive than a box of Oreos to dinner guests, make this pie.
This recipe is from Fine Cooking. I love Fine Cooking. The website has great recipes, but the magazine is so worth having. The articles are interesting, the recipes have never disappointed me, the photos are beautiful, and they always include fun home and kitchen finds that I end up pining after. The only complaint I have is that I only get an issue once every 2 months. Here is the link to the recipe.
Cheesecake can be so incredibly delicious. It can also be totally overdone. For example, there is a cheesecake at The Cheesecake Factory that mixes together cheesecake and pieces of carrot cake, slathers the top in cream cheese icing and tops it all off with candied almonds. No, thanks Cheesecake Factory!
I like my cheesecake pure and unadulterated. Buttery graham cracker crust filled with luscious creamy filling. No chocolate, no caramel, no fake fruity sauces, just cheesecake. I don’t mind fresh berries sitting on the side of the plate with a sprig of mint, but don’t mess with my cheesecake. Keep it simple.
This cheesecake is very good. The graham cracker crust is just right, not too thick and not too thin. The filling is incredibly creamy. The sour cream and lemon add a great tangy-ness and it isn’t overly sweet. I might have under-baked it a bit. The very center of the cake was on the verge of gooey, but turned out to be OK. I blame this on the recipe, though. After the cake bakes for 45 minutes, you turn off the oven and let it sit for an hour without opening the oven. So, I didn’t have a chance to check on it! It wasn’t my fault!
Overall, very tasty cheesecake and something I will make again. Next time I will bake it for 50-55 minutes. Other than that there are no changes that I would make. Enjoy!