We could write poems about pie. The dessert that is simultaneously appropriate for summer evenings, and cozy winter nights. It can be warm or cold. It can take minutes to make or hours. But it is usually consumed in the presence of loved ones. Pretty sure there is a poem in there somewhere, titled the singular duality of pie.
When we need a pie, the first thing we do is look in the fridge. If there is not a pie already in there, we move to plan B. Our go-to for quick pies is the almost expiring products in the cupboard. This pie was brought to you by this can of sweetened condensed milk.
This pie is a simple summer pie. It is bright and citrus-y, and doesn’t spend too long in the oven heating up your whole house. It starts with a cookie crust, which doesn’t require as much muscle sweating as rolling out pie dough. We used these tasty citrus sable cookies, but the cookie of your choice, like these, would work just fine.
After the crust spends a few minutes in the oven, you just mix the filling together, pour, and pop it back in. Let the pie get nice and cold, and then pac-man style eat it all up with some not too sweet whipped cream.
You know you have a can of condensed milk slowing dying back there. Go save it.
For the cookie crust:
About 2 cups of cookie crumbs
Up to 1/2 cup melted butter
A little sugar (depending on cookies used. I didn’t use any extra.)
Mix all ingredients, adding butter until it starts to stick together. Press into a 9″ pie pan. Bake for 10-15 minutes at 350 until it looks toasted.
For the filling:
14-ounce can sweetened condensed milk
4 egg yolks
1/4 cup lime juice
1/4 cup lemon juice
While crust is cooling, mix yolks and milk, then add the juice. Beat together well. Pour into pie crust, and bake for 15ish minutes at 350, until pie is set. Serve cold with fresh whipped cream.