bag of Mi-Del arrowroot )|
4 T melted butter
two 14 ounce cans of sweetened condensed milk
3 egg yolks
3/4 cup plus 2 T lemon juice (I used bottled because come on, its 95 degrees out)
16 ounces of heavy cream
optional - vanilla or triple sec for the whipped cream
Preheat your oven to 325. Mix your smashed cookies with the butter and dump into a pie plate. Tear off a piece of plastic wrap the same sie approx as your pie plate, lay the plastic over the cookies, and smash them into the shape of a pie crust. Bake the cookie crust for 10 minutes, then remove from the oven. In a medium bowl, mix together the lemon juice, egg yolk, and most of the sweetened condensed milk - save a few tablespoons to use in the whipped cream. When your milk-lemon-egg mixture is all mixed up, pour it into the waiting crust and bake for 15 minutes. Cool completely (you can speed this up by sticking the slightly cooled pie in the fridge). When the pie is cool, make the whipped cream by dumping the cream, a few tablespoons of leftover sweetened condensed milk, and maybe a splash or two of vanilla or triple sec into the bowl of a mixer. Beat for a few minutes until the cream mix turns into whipped cream. Spread all the whipped cream over the pie and serve to your impressed guests or husband.