Thursday, March 14, 2019

Happy Pi Day!


Happy Pi Day! I hope you got to celebrate with delicious pie and lots of laughs about this fun holiday. Today at work, we had a celebration on each shift so I made a pie to share with my coworkers. It was a new recipe but it came out so good that I had to share the recipe on the blog for other people to enjoy :)


I made a no bake lemony pudding pie that did not take too much time to put together.  First, I made the crust and then I made the filling as I had some time during the evening.  

For the crust - you will need: 
  • 9 graham crackers
  •  7 ounces of butter really softened but not melted
  •  1/4 cup sugar
  • a pinch of the following: salt, cinnamon, vanilla powder, and ginger. 
Pulse the crackers in the food processor and then pour into a bowl, add the butter and spices, and mix until it feels like sand. Pour all of the mix into a 10 inch pie tin and smoosh into the crust using a glass cup. Place in freezer for 30 minutes to use ASAP or leave in the fridge for a few hours. 

For the three layers of filling, you will need:
  • 2 packages of instant vanilla pudding
  • 3.5 cups cold whole milk 
  • Zest of around 4-5 lemons
  • 1/2 cup of lemon juice 
  • 2 8 oz. packages of Extra Creamy Cool Whip
Make the pudding according to the directions on the box (I used 3.5 cups milk and 0.5 cups lemon juice instead of all milk) and add the zest to the pudding mix. Then, I put it in the fridge for a while so that the flavors could meld nicely. Defrost the Cool Whip in the fridge at the same time. When ready to layer:
  • layer half the pudding on the bottom for layer 1
  • mix one package of cool whip with the rest of the pudding for layer 2
  • use the second package of Cool Whip for the top layer. 
Below is a picture of what my pie looked like before I put all the whipped topping on it :) I am sure you could play with different kinds of pudding for the three layers but using vanilla with a hint of lemon was really fresh without being too tart. Once finished,  I left it in the fridge overnight and it was delicious today at work around 10:30!



1 comment:

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