Lychee Pie

January 31, 2011

I had a can of lychees that I didn’t know what to do with so I decided. Pie! How could this go wrong? It didn’t. It went deliciously. Here’s how to do it.

1 cup flour+1 stick butter+1 beaten egg+1/3 cup sugar+pinch of cinnamon= crust. Mix together, knead, refrigerate. Then bake for 10-12 minutes on 450. Poke a couple times to stop it from rising too much or I expect it’ll get flaky. Cool. Refrigerate.

Chopped up lychees+1/4 cup evaporated milk+1/2 medium container sour cream+1/3 cup lychee juice from can+a pinch of peach jello(you want to heat it in some water until barely boiling first)+1 tbsp honey+1.5 tsp lemon juice+1/2 tsp vanilla extract+more sugar+flour. Mix this in a blender. It’ll be all creamy and frothy but not thick. This is the filling.

Pour filling into crust. Bake for 12-15 mins on 450. My oven won’t stay lit unless it’s 400 or higher so I’m thinking the high temperatures aren’t super necessary but it worked for me. It will smell delicious. Once it’s all baked, top with more chopped lychees and refrigerate for a couple hours.

It is deliciousness.

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