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My grandkids have been in town and we have been so busy having family fun that the blog has been neglected a bit. Have you missed us?
On our About Us page, you can read about how this blog is a family affair. Today's post idea proves just that, because it was inspired by a thought my son had.
You see, we were getting ready for our Memorial Day Barbecue and I was gathering things for the ice cream bar I told you about on this post. I had sugar wafers sitting on the counter to add to the mix. My son saw them and asked, "Are you going to crunch these up and make a pie crust?" Well, that got my mind turning and I thought that it sounded like a great idea for a light chiffon or cream pie. So, we made it happen.
On our About Us page, you can read about how this blog is a family affair. Today's post idea proves just that, because it was inspired by a thought my son had.
You see, we were getting ready for our Memorial Day Barbecue and I was gathering things for the ice cream bar I told you about on this post. I had sugar wafers sitting on the counter to add to the mix. My son saw them and asked, "Are you going to crunch these up and make a pie crust?" Well, that got my mind turning and I thought that it sounded like a great idea for a light chiffon or cream pie. So, we made it happen.
On my first attempt, I thought that the cream filling inside the sugar wafers would be enough to hold the pie crust together once it was refrigerated. That did not prove to be the case. The pie was still delicious, but it fell apart. So, on the next attempt, I added 3 T. of melted butter to the wafer crumbs to help them hold together. Then, pat it into your 9" pie plate.
We filled our pies with lemon chiffon filling, chocolate chiffon and just regular chocolate with whipped cream.
To make the lemon chiffon, just mix up lemon pie filling as normal, I used a Jello box mix this time, or make it from scratch. Then, let it cool just a bit while you whip up the egg whites. Fold the egg whites into the lemon mixture and then pour into your 9" sugar wafer crust and refrigerate for a few hours. You could always make regular lemon meringue pie as well, browning the meringue in the oven. Then, refrigerate just the same.
For the chocolate chiffon pie, use a similar technique. Make chocolate pudding and then fold in about 2 cups of whipped cream into it. Pour it into your 9" sugar wafer crust and refrigerate until set. Top with more whipped cream and use your zester to add some chocolate zest on top!
Of course, you can just pour the chocolate pudding in straight and add the whipped cream on top later.
A little messy, it was picnic food!
There are some great reasons why this sugar wafer crust is ideal:
- It is super easy to make!
- It is light and delicious. It really compliments a cream pie or maybe an ice cream pie!
- You could make it with the chocolate or strawberry flavored sugar wafers to compliment your pie flavor.
- I didn't have to turn on my oven!
Check out other cool pie posts :
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