Lemon Pea Pie

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A series of bizarre texts that turned into a surprisingly edible food


  • 1 double pie crust recipe
  • 2lbs frozen peas
  • 1/2 onion
  • 2 lemons, juiced and zested
  • 2 1/2c vegetable broth
  • 1T olive oil
  • 7T arrowroot starch
  • black pepper to taste (start with 1/2tsp and go from there)
  • rosemary to taste (at least 1tsp dried)

Cooking Instructions

  1. Prep the pie crust
  2. Preheat the oven to 180C/350F
  3. Sliver the onion and cook it in the olive oil, in a 2-3qt pot, until translucent
  4. Add lemon zest, seasonings, lemon juice, and 2c of vegetable broth
  5. Mix the arrowroot into the other 1/2 cup of vegetable broth and blend until it's all dissolved
  6. Wait for pot to boil, then add arrowroot mixture and peas. You're going to want to switch to stirring with a fork, here, if you're not
  7. The arrowroot will start to thicken the mixture, so keep scraping the sides and bottom and mixing the lumps back in until it's a thick pudding texture
  8. Dump the pot into the pie crust. DO NOT COOL IT FIRST, or you'll never get it out of the pot
  9. You're going to want to put the pot in the sink and fill it with hot soapy water right now
  10. Lid the pie, cut vents in the lid
  11. Bake for 30m, spray top with oil or brush with egg/milk/sugar wash, and bake for another 10m
  12. Cool for at least 20m before you try to cut it. This pie will be warm for hours.

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