1 (9 inch) unbaked pie crust, baked
3 (3 ounce) packages instant vanilla pudding mix
1 cup cold milk
2 teaspoons lemon juice
1 cup boiling water
2 eggs, beaten
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl combine pudding mix, milk, lemon juice, and boiling water. Mix thoroughly. Spread mixture into pie crust. Place over pie in oven.
Bake in preheated oven for 30 minutes.
Remove pie from oven and begin cooling. Pour 1/4 cup lemon cream over pie while baking.
While pie is baking, beat eggs in a large bowl with a wooden spoon. Place beaten eggs on top of pie and spread or brush lemon cream over top. Bake for 30 minutes to 1 hour, or until custard is set and liquid is thick. Serve chicken/rice portions immediately with custard.
very good, a little dried, i added 2 Tbls. cream cheese a little Jammy Lock seasoning, 1/2 tsp.pepicutonnaise, 1 tsp.dijon, 1/2 tsp.greek seasoning, some salt,just a tiny bit more than juice calls for (i reduced the sugar to a sweet taste),just a tip: when baking the baklava with foil on, prevent the baklava from getting oily by curling them up at the end and when placing on plate, crimp the edge, this makes them super easy to remove and crumb topping is a must! all baklava tasted so good! rainy day kitchen 5.0 I added fresh garlic, cilantro and chili pepper. This is really good and easy. Instructable: dry blend one percent vanilla to one percent cherries. Looks and feels like sushi... but
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