Monday, May 26, 2008

The Lemon Pie Incident

Mr. Goofy & I know another couple that is as crazy about food as we are. If we hear about a new restaurant, we grab them and go. Recently, all of us have been a little tired of eating out. I think the strain on our pocketbooks was showing. Also, with Goofy Junior, there would have to be a sitter involved and that requires planning ahead. Something we are not great at.

So...we started a dinner club of sorts. Mr. Goofy cooked first. The other couple (let's call them Mr. C & Ms.C) brought wine & dessert. It went smashingly! We all had a great time, Goofy Junior went to bed, and we continued to have a great time. There was talk of doing it again and even talk about playing bridge at some point (Mr. C knows bridge, and Mr. Goofy & I are card fanatics).

This past Saturday was Ms. C's turn to cook. She made a yummy walnut-fig-kalamata olive spread with pita for appetizer. Then a delish shrimp with creamy sauce over pasta dish for dinner. I was in charge of wine & dessert. I chose two Chardonnays (one $16 and one $6, just to be goofy - we all liked the $16 and not so much the $6).

The dessert was to be Average Jane's Lemon Chiffon Pie. I've made it before and it's super easy and super delicious. Plus, a perfect, lighter dessert would go well with the creamy shrimp.

I started making it during Spectacular Spider-Man on Saturday morning. I got to the filling part, which is eggs, various lemon parts, sugar and cornstarch. The cornstarch thickens the filling, eventually to the consistency of gravy. That's how you know you are ready to put it into the pie shell.

Well, two Spider-Men (Mans?) later, plus a Mrs. Spider's Sunnypatch something-or-other later, still no gravy! I remembered this part taking about 10 minutes the previous time. I was looking at 30 minutes already! I added some more cornstarch. No dice. I removed the filling from the heat, thinking maybe it would thicken upon cooling. No love.

I finally gave up looking for gravy after about 40 minutes and just put the filling in the shell and cooked the pie. I blame the whole thing on old cornstarch, although the true cause will remain a mystery.

Well, when it came out of the oven, it was jiggly. Very jiggly. Pamela Anderson-jiggly.

I figured it would settled once it cooled. Nope.

I put it in the fridge for an hour. Did it thicken? Nope.

So what did I do? I FROZE it.

And guess what? It was delicious! Ms. C & I had two slices each. And it made for an interesting dinner story, to boot.

Who says I can't be creative?

1 comment:

Average Jane said...

Sounds like a good solution! Cooked pies can be so tricky. With the high humidity, it's possible you needed a LOT more cornstarch. Frozen sounds good, though. :)