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This pie is loosely based on Kristin’s Memaw’s pie. And it bugs the living daylights out of me that my pie didn’t turn out as I expected, but I want to say very emphatically THE FAULT LIES WITH ME AND NOT WITH THE PIE AT ALL.
THE PIE
Soooo, I did not get to eat my pie. Or, rather, I chose not to eat my pie.
It looked so pretty when it came out of the oven, but the next day?
“Something” had liquified and formed a gelatinous layer between the pie and the meringue and I was oh so scared.
I’m pretty sure know the fault with the pie is mine. For one, I don’t own a mixer, so I was mixing everything by hand. Including the eggs for the meringue. My arms are still rubbery. I kept meaning to buy a mixer but time got away from me and oops…
I did get to taste the filling and, y’all, when I say it was good insert all of the pleasurable eye rolls it was so good. I ate it in a bowl with whipped topping. The next day I told my son about it and we started thinking of all the ways the filling could be used:
- tarts
- spread for biscuits
- on graham crackers
I will, however, try again. Because, as I’ve stated before I. Love. Lemon. Meringue. Pie.
If you’d like to know what the pie is supposed to look like, hop on over to Kristin’s blog. And while you’re there, find out what the chat topic is and leave a comment.
JOIN US
We’d love to have you join us! Simply check here or hop over to Chicken Librarian to see the recipe and then post pictures on your blog or your preferred social media site. Then grab a cup of coffee {or tea} and let’s chat! Oh, and use the hashtag #coffeeandpiechat
Happy Baking,
