My grandmother wrote and
published two cookbooks back
in the ‘70s. She dedicated the
first, The Bentley Farm Cookbook,
to me as a torch-passing
gesture across generations.
This pie recipe, which comes
from that book, is my favorite
in the whole world. As kids,
we begged her to make it. It’s
definitely not low-calorie, but
is a great dessert to share.
Graham Cracker Lemon Pie
Preheat oven to 325°
Mix well and press into pie plate:
20 graham cracker squares crushed to crumbs.
(I use large a mortar and pestle, but a rolling pin will also work)
1/4 c butter (1/2 stick), melted
1/4 c sugar
Mix and pour into graham cracker piecrust:
2 egg yolks, well beaten (set the egg whites aside for the meringue)
1 can condensed milk
1 lemon rind, grated
1/2 c lemon juice
Beat the two remaining egg whites until stiff, gradually adding, while beating,
four tablespoons sugar, 1/8 teaspoon cream of tartar and a dash of salt. The more
sugar is beaten, the less the meringue will weep. Top the pie with meringue. Bake
until meringue is lightly browned (10 to 15 minutes). Chill and serve.
Forget choosing between wine and beer. A 4 oz. glass
of bubbly is only 85 calories. That’s about 15 calories less
than a 12 oz. bottle of light beer or a 4 oz. glass of wine.
And let’s be honest, the average glass of wine is usually
at least twice that size.
Torie Bentley is owner and director of Bentley Bodies,
a premier mind-body wellness boutique committed to
healthy lifestyle choices. Locations are in Big Sky and