I have been wanting to make a pie for the past couple of weeks, but time has gotten away from me. I had a couple of frozen pie crusts in my freezer from Wholly Wholesome and Friday was Pi Day, so I got down to business deciding what kind of pie to make. The kids aren’t crazy about fruit pies and I wasn’t feeling like pumpkin pie, so I decided to make a Lemon Sponge Pie for Sunday dinner.
When I first thought about making a lemon pie of some kind, I wanted to find another kind than Lemon Meringue because I was pretty certain my picky kids were not going to like the meringue. When I was browsing the pie fillings at the store I stumbled across this recipe on the back of the Lucky Leaf Lemon Pie Filling.
Aside from an easily modifiable recipe, the product says “gluten-free” on the label, immediately gaining my respect.
Trying out these crumbs for the first time
Lemon Sponge Pie
*Recipe courtesy of Lucky Leaf Lemon Pie Filling Label, modified to be gluten-free by Kim Bouldin
- 1 can 22 oz. Lucky Leaf Premium Lemon Pie Filling
- 3/4 cup milk
- 2 TBSP. butter, melted
- 2 egg yolks, beaten
- 2 egg whites
- 1/4 sugar
- 9” pastry shell, unbaked (I used 1 Wholly Wholesome Gluten-Free Pie Shell)
- Graham Cracker Crumbs (I used Kinnikinnick Graham Cracker Crumbs)
Mix pie filling, milk, butter and beaten egg yolks. Beat egg whites , gradually adding sugar, until stuff, but not dry. Fold into pie filling mixture. Pour into pastry shell . Cover with graham cracker crumbs. Bake at 350 degrees for 30 – 35 minutes.
**I had to bake for closer to 45 minutes to get the pie to cook properly. The pie still appeared a little “loose” in the middle, but firmed up a little as it cooled. It is sponge-like, so it will not get overly firm.
Folding in the egg whites
Filling in the pie shell
Graham cracker crumbs on top, pie is ready to go into the oven!
The hardest part about making this pie was waiting until it cooled completely to cut into it! My house smelled absolutely divine while it was baking! Jon kept asking me what would happen if we cut into the pie before it had completely cooled. I told him that I didn’t want to find out and end up ruining the pie. Good things will come to those who wait.
Finally it was time to slice the pie
Well worth the wait! Once the pie was cool, I stored it in the refrigerator where it firmed up more. This is definitely a pie I will be making again and would be a great addition to your Easter table!