Yes, I'm reserving that title for myself and my pie. That's probably what I get for making my own substitutions in this recipe. I know what you are thinking, "Kara you are being overly dramatic. Your pie isn't that bad." And to some extent, I'd have to agree with you, but this particular pie must be both tasty and visually appealing. Because this pie is a cooking club pie. Meaning once a month, other people with a similar love for cooking will be bringing items following that month's theme. It's quite impossible to show up to cooking club with an ugly pie. Which is why I made fruit salsa in addition to my ugly pie. But that's a post for another day :) Today's post is reserved for ugly pies. So without further adieu, the recipe for an ugly pie.
Lemon-Raspberry Pie (mine was a lemon strawberry pie - strawberries were on sale)
1 box refrigerated pie crusts, softened as directed on box
2 tablespoons finely chopped pecans
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
2. Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
3. In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
4. Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
If you click on the link, the photo features a lovely pie. So if you make this pie and it looks like the picture - email me. I need proof that this recipe is doable for future attempts :)