Lemon Russian Cream Pie. The whole idea had me at Lemon. I will refer back to my first post on Russian Cream. I am obsessed with it. And I am thinking of so many ways to use it in my baking adventures.
And since I spend more time on the baking isle than anywhere else in the grocery store, I happened upon this. A great product by Private Selection, found at my local Smith’s Marketplace. It seems to be I am there at least 2 times a week. The cashiers know me by name. They are always asking me what project I am working on currently… my cart usually has lots of butter, powdered sugar, cake mixes and goodies. I do buy vegetables and other things too. That sounded like I don’t eat very healthy. (Too bad I am not being paid for this post…. it is my own free will and choice. I like to share the best products out there- so we can all have happy baking experiences.)
Back to the recipe. I made a Russian Cream Pie, using the same recipe as the first post, just put it into a baked and cooled pie crust. I refrigerated it until it was firm enough to place the lemon fruit filling.
Note: the Russian Cream recipe makes 2- 9″pies.
Whip 1 cup of heavy cream until stiff peaks appear. At this point I like to fold in about 1/4 cup powdered sugar (not too much) and add 1/2 tsp. of vanilla if you want. I don’t like to add vanilla. I am a whipping cream snob.
P.S. Private Selection also has Key Lime Pie and Strawberry Rhubarb filling too…… stay tuned for more Russian Cream inspiration!