I do believe this recipe is an “Heirloom” recipe.  You know how there’s Heirloom Tomatoes.  I think they get that distinction by being consistently used for over 100 years.  At least that’s what my local garden expert Mark Anderson said the other day:)  So therefore this recipe falls within that 100 year old category.  But I will confess to never having it until just this last year.  My granny is famous, actually I will call it infamous, for bring all sort of crazy concoctions to Sunday Dinner or some other family gathering.  Deserts are usually something fluffy, and creamy, and delightful, and sometimes my dad doesn’t like them, but this pie I thought was delicious!   The crust IS the pie, but I topped it with a little cream filling.  In retrospect I will do it differently next time around.  Many of the recipes I found for this pie called for merely a generous dollop of fresh whipped cream, but the one that really caught my eye was the fresh, lightly sweetened cream with frozen or fresh raspberries folded in.  Yup!  That’s the one for me!

My pictured pie included a lovely lemon cream filling, but truly, it was over the top sweet.  We liked it in very small portions:)  I actually made 2 pies, and the second was filled with the same cream, but instead of lemon curd I added Nutella.  That pie was actually not as sweet as the lemon version.  Quite interesting.  So I’ll list a few suggestions for filling, but truly the crust is the star.  It kind of has a Macaron texture and feel to it.  Light and Springy!  A perfect dessert for Easter this Sunday.  Enjoy!!