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About James Bond
Casino Royale

James Bond 007 is a fictional character created in 1953 by writer Ian Fleming, who featured him in twelve novels and two short story collections.[1] The character has also been used in the longest running and most financially successful English language film franchise to date, starting in 1962 with Dr. No.[2][3][4]
After Fleming's death in 1964, subsequent James Bond novels were written by Kingsley Amis (as Robert Markham), John Pearson, John Gardner, Raymond Benson and Sebastian Faulks. Moreover, Christopher Wood novelised two screenplays, Charlie Higson wrote a series on a young James Bond while other writers have authored unofficial versions of the character.[5]
There have been 22 films in the EON Productions series to date, the most recent of which, Quantum of Solace, was released on 31 October 2008 (UK).[6][7] In addition there has been an American television adaptation and two independent feature productions. Apart from movies and television, James Bond has also been adapted for many other media, including radio plays, comic strips and video games.
The EON Productions films are generally termed as "official" films originating with the purchase of the James Bond film rights by producer Harry Saltzman in the late 1950s.[8]

Martini Pie
If James Bond could be pie...

James Bond

 

PREP TIME 30 Min
COOK TIME 10 Min
READY IN 5 Hrs
Original recipe yield 1 - 9 inch pie

 


 

Servings 8

INGREDIENTS (Nutrition)

Lemon Cream:
1/4 sugar
1 egg
1/4 cup lemon juice
5 Tbsp butter, at room temperature

Vodka Whipped Cream:
1/2 heavy cream
2 Tbsp powdered sugar
1 Tbsp vodka

Graham Cracker Crust:
1/4 cup plus 1 Tbsp graham cracker crumbs
2 Tbsp sugar
1 Tbsp melted butter

DIRECTIONS

  1. Whisk together the sugar and egg in a bowl that can be set over a pan of simmering water.
  2. Add the lemon juice and continue stirring until the lemon cream reaches 180 degrees F. The cream will thicken the closer it gets to 180 degrees F.
  3. As soon as it reaches 180 degrees F, remove the cream from the heat and let the cream stand until it cools to 140 degrees F.
  4. Pour the cream into a blender and slowly add the butter a Tbsp at a time.
  5. Pulse until the butter is completely incorporated. Pulse for another 3 minutes until the texture is light and airy.
  6. Pour the cream into a container, press a piece of plastic wrap against the surface of the cream and refrigerate for at least 4 hours.

    Vodka Whipped Cream::
  7. Beat the cream until it holds soft peaks. Add the sugar and vodka and beat until cream holds firm peaks. Refrigerate until ready to use.

    Putting it all together:
  8. Spread some of the whipped cream over the crust. Then spoon on the lemon cream and top with more whipped cream.

    Serve and enjoy!

For homemade piecrust

  1. Combine all ingredients until moist and crumbly.
  2. Using your fingers, press onto the bottom and along the sides of the pan.
  3. Bake 10 minutes.
  4. Remove from oven and allow to cool to room temperature.

 

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