If you haven’t noticed, cooking to me is a labor of love. I love good food and I love to cook good food. While I know lots of shortcuts, I don’t believe there is one post on this blog that takes a shortcut. It’s not that shortcuts aren’t good, many of them are. I just personally feel everything is better made from scratch with lots of love. It’s why I make my own stocks, butcher much of my own meat, don’t use canned soups, i.e. mushroom soup, in casseroles, etc., and hardly ever use pre-packaged seasoning blends preferring to make my own. I don’t use crockpots, preferring to slow simmer stews and whatnots over the stove in large pots and cauldrons. I’ve even been known to make my own mayonnaise when we run out rather than go to the store. It’s just the way I am. I have done this ever since I learned to cook. Part of this comes from cooking professionally and having a commercial kitchen available. Part of it comes from the way I learned, i.e. you made everything from scratch and learned all the techniques and dishes by the rules. Once you knew and understood the rules, you then could successfully break the rules without disastrous results. The corollary of this principle is that once you learn and understand the rules, you generally don’t break them. Generally, I don’t break the rules, not even when feeding a family of six. It’s also probably one of the reasons the children generally don’t cook nor do they want to help in the kitchen when they visit.
Baby Lady, on the other hand, is always looking at ways to make tasty food without exhausting herself in the process. She uses a crockpot and turns out some spectacular meals. She has no abhorrence to using cake mixes and likes Bisquick for pancake batter. ALL of her dishes come out very tasty and look very good. This does not mean, however, that she is always taking shortcuts because that simply is not the case. It’s just that she is not opposed to shortcuts, especially if the shortcut is intriguing. This is one of those intriguing shortcuts that produced a very nice and impossible to fail lemon custard pie. It’s so easy even I can bake this pie and so good that I probably will. If you notice the earth has slipped of its axis a little further, you will know I have started baking and eating my creations. ;) If you want to try your hand at a remarkably flavorful, easy and pretty pie, then you need to make Baby Lady’s Amazingly Easy Lemon Chess Pie. I’m still stunned at how easy it is to make and it forms its own crust, kinda like a sugar cookie crust.
- 1 1/3 cup sugar
- 1/2 cup bisquick baking mix
- 1 cup buttermilk
- 1/2 cup butter (melted)
- 1 teaspoon vanilla extract (we used homemade)
- 2 lemons, juiced and zested
- 3 eggs
Get this. It doesn’t get any easier than this! Add ALL of the ingredients to the carafe of your blender.
Turn the blender on and blend until smooth.
Lightly oil a 9 inch pie plate and pour mixture into pie plate.
Place in a 350 F oven and bake for 40 minutes.
Remove from oven and allow to cool. That’s it. Nothing more as this pie makes its own crust. Can you get any simpler than this?
Serve and enjoy!