Looky, Looky

We are finally getting rain! I saw these clouds roll in and got so excited I had to take a picture (finally got some batteries). It started to sprinkle while I was outside.

Hubby and Little Man were out and about early this morning. When they came in Hubby said it was pouring in Tulsa. They made a stop in Bixby and he said it was raining hard there. So far here in beautiful downtown Glenpool it is raining steadily.

An update on the lemon pie...we had some last night after supper. I was uncertain about the texture - it wasn't what I had expected after being refrigerated for 24 hours - SO I covered the thing up and put it in the freezer. What a difference that made! It didn't exactly taste like sherbet or ice cream...it was creamy and cold and good! I will make it again, but I think a dark chocolate wafer crust will give it a little oomph.

(Looks like I forgot how to use my camera) This is the frozen pie I had for breakfast this morning...along with a leftover stuffed green pepper. Not very good breakfast food, but I got up at 5 a.m. so it was really lunch time for me.

I'm going to go outside and get rained on!

Oooh, pie!

This is one of my dogs, Suzy.I am still experiencing a lack of batteries...I just wanted to give you something to look at.

Got hungry for something sweet today. I had seen a recipe for a re-make on lemon icebox pie, so I thought that sounded good. IT IS! Very simple to make, and I have already thought of a variation that sounds good too.

1 (12 oz.) can of evaporated milk
2 (3.4 oz.) packages lemon instant mix
1 Tbsp. lemon zest
2 (8 oz.) packages cream cheese, softened
1/2 tsp. vanilla
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust

Whisk together evaporated milk, both boxes of pudding mix and the lemon zest in a bowl until mixture is thickened - about 2 minutes.

Beat softened cream cheese and vanilla with a mixer at medium speed until fluffy. Add thawed lemonade concentrate, beating until smooth. Add the milk mixture and beat until well blended. Pour into crust, cover and chill until firm. Serve each slice with whipped cream.

Now. The filling is very good - tart and sweet. I was thinking a lime pie would be pretty good too. You could just substitute limeade for the lemonade, lime zest for the lemon zest, and use a chocolate crumb crust instead of graham cracker. You would have to add a little food coloring to make it green. The lime taste should over ride the lemon pudding, especially with the use of the fresh lime zest.

You could also make it in a square cake pan, and scoop it out or cut it in squares. I have also made the old fashioned Eagle Brand, lemon juice (or lime juice) and 1 egg pie, folding in a carton of whipped topping. It makes the pie a lot fluffier and adds mass.

I miss my camera.