Lemon Pie and Mother’s Day
If you're in charge of your own Mother's Day celebration this year, here are two simple, no-bake pie recipes to try.
I won’t be seeing any of my three children on Mother’s Day this year. But before you feel sorry for me, consider this. I get to do whatever I want on Sunday. The only toast crumbs that will be in my bed are the ones that I choose to be there. My husband will be so overcome with gratitude that our adult children are not living at home with us that he may shower me with expensive gifts, brunch and dinner out to recognize my extreme mothering skills. Or not.
The truth is that I’m seeing all of my children and my own mother next weekend at my middle daughter’s graduation, so this weekend we’ll be doing the usual yard work, house cleaning and grocery shopping in between the extra piles of work that we can’t seem to finish during the week.
So, if you’re like me, and may need to make your own Mother’s Day treat this year – or if you have some semi-capable kids and a spouse in your house – I have a couple of easy, no-bake pies to try. They’re not time-consuming and they won’t heat up your house. Make one the night before and just pull it out of the fridge.
Seriously, the recipes are only three or four ingredients and require NO BAKING. Copy these down and post them on the refrigerator, or your teen’s door as a hint. Whip one up for yourself and enjoy it with a cup of coffee or tea. Treat yourself. You’re a mom!
My Mom and Aunt Mary
The recipe for the Lemon Pie was given to me by my Aunt Mary, my dad’s sister, in Colorado. My mom, my sister and I went to visit her on her 90th birthday a couple of years ago. She’s still living on her own and going strong. While we were at her house, she made this pie for us, and it’s seriously delicious. Here’s the recipe:
Aunt Mary’s Lemon Pie
- 6 ounces of frozen lemonade, thawed
- 1 14-ounce can sweetened, condensed milk
- 8 ounces Cool Whip, thawed
- juice of one lemon
- 9-inch graham cracker piecrust
Mix ingredients in a mixer for 2 minutes on medium speed. Pour into the 9-inch graham cracker piecrust. Refrigerate for at least 2 hours or until set.
Here’s a similar recipe that I made on KTUL News Channel 8. If I can make it in 90 seconds, then you can, too.
No-Bake Cheesecake
- 1 8-ounce block cream cheese, room temperature
- 1 14-ounce can sweetened, condensed milk
- 1 tsp. vanilla
- 1/3 cup fresh lemon juice
- 9-inch graham cracker crust
- Optional: Fresh fruit (blueberries, raspberries, strawberries) or cherry pie topping
Put softened cream cheese in a mixing bowl and mix, add sweetened, condensed milk and vanilla and mix until blended. Add lemon juice and mix until blended. Pour into graham cracker crust and refrigerate for 2-3 hours until set. Serve with fresh fruit on top or top with cherry pie filling. Note: make sure you use room temp. cream cheese. If you use it cold, you’ll have little lumps in your pie.
