Sounds ambiguous and difficult to do??
But this is the easiest and possibly the most refreshing summer dessert.
Like a kiss on the tongue…wet, no…not sloppy, but celestial. Just set, and so luscious, deceptive in appearance…ooh I sound like Nigella Lawson. I used to wonder as to how and why she used these ethereal sounding adjectives for food…that was the time that I was "just bake a lot of cakes" Shalini. Only now when I have ventured out of the cakes in a tin kind of food do I understand her obvious lust for all things food.
It’s almost like being in love for the first time all over again. Suddenly everything is all about hormones and pheromones and all things that should not be posted on a food blog certainly.
This making and baking is now an addiction….which I am happily addicted to!
Back to the pie…totally wham, bam…crush the cookies mam!
That’s what we did! I am trying to make bakers of my friends- actually I have an ulterior motive….someone has to eat the stuff that I have to make! The emphasis mes Amis is on the words HAVE TO!
This is a tried and tasted recipe, that I have not altered in any which way…if it tastes fib…don’t bother altering ANYTHING!
This is a classic recipe, I used to make the filling for this pie with eggs, but following friend Bhavna Panwar’s advice and recipe tried it! And bam! Was floored by the flavors…didn’t miss the eggs one bit.
This makes sweet sister so happy, am going to experience the imp Sanskriti first hand tomorrow…that’s another story…
Back to the pie…
- 200 gms ginger /digestive cookies or biscuits
- 1 inch piece of ginger finely grated
- 1 400 gm/14 oz tin of condensed milk
- 200 Gms cream-we used Amul UHT
- 100 mils fresh lemon juice
- 70-80 Gms melted butter
- Ok the packet of biscuitsâ¦
- Which we bashed and broke down into crumbs.
- The ginger tipped into a mixing bowl.
- Melted butter in. Now mix the butter into the biscuit crumbs with the ginger.
- You just need the butter to bind the crumbsâ¦if you close your fist, there should be a tight fistful of crumbs.
- Now the crumb mix into the pie dish, you can use a spring form dish or a simple glass dish will do.
- Layer and oppress the crumbs to form the shell, now pop it into the fridge to chill while you do the rest of the (hardly) laborious job of making the filling.The remaining crumbs into some glasses and pop them into the fridge too.
- Now the cream, lightly whip it up, UHT generally needs to be brought together.
- If you have fresh creamâ¦whip that up a little ,you need a little bodyâ¦the condensed milk will not allow you any air.
- Now the condensed milk in, blend.
- It seems a little thin, but will thicken as you add the lemon juice. The condensed milk is curdling and this will allow the pie to set.
- Add as much lemon juice as you can tolerate. It must be TART! When the pie is cold, the tartness will complement the pie. See ,thick...
- Now mix in...
- The pie is ready to go into the oven? No fridge!
- 6 hours laterâ¦that was kiwi jellyâ¦.
- This one pie has since been made many times overâ¦we made this about 10 day ago, but Bhavna had a major lunch to host and this was one of the desserts. So at her insistenceâ¦I waited to postâ¦
- Call your grocerâ¦and surprise your family tonight. You wonât have leftovers.
|Amount Per Serving||%DV|
|Serving Size 82g|
|Recipe makes 8 servings|
|Calories from Fat 107||43%|
|Total Fat 12.13g||15%|
|Saturated Fat 7.61g||30%|
|Trans Fat 0.0g|
|Total Carbs 31.34g||8%|
|Dietary Fiber 0.5g||2%|