Dessert with gumbo is tricky – don’t fall for the praline or beignet or bread pudding suggestions. Not everything served in New Orleans goes with gumbo. The ideal dessert mixes sweet and tart. (For Top 10 Gumbo Desserts recipes click here)
When my grandmother served gumbo, her daughters brought dessert. Their creations were artistic marvels – tall pies with moisture beads trickling down browned tufts of meringue. They brought lemon ice box pies – the perfect dessert for brown gumbo. Of course, my aunts squeezed, mixed, beat and baked for hours, but I’ve discovered how to make a delicious lemon ice box pie without all the hassle.
Mix two cans of Eagle Brand condensed milk with freshly squeezed lemon juice, about half a cup, or to taste. Pour the mixture into a store bought graham cracker crust. Refrigerate. It thickens as it chills. Top with Cool Whip. You can add an egg to the Eagle Brand-lemon juice mixture to make it thicken more, but you’ll need to bake it. You can also make a low-fat version with fat free Eagle Brand and fat free Cool Whip. Either way, it’s the perfect dessert for gumbo because it brings the cool, refreshing tartness of lemon.
If you’re opposed to lemon ice box pie, try a Key Lime pie. Edwards’ frozen Key Lime Pie isn’t bad. But nothing can replace that wonderful lemon ice box flavor. Joe Patti’s Seafood in Pensacola sells a lemon ice box pie that looks delicious, but sports a price tag of $39!
My aunts’ pies were worth way more that that. They were priceless!