Pies and Pastries

Lemon Cookie Pie

cathysmaha

I’ve seen several variations of this pie and have wanted to make it for some time. This recipe is delicious. I served it to guests and gave extra pieces to my family. Everyone loved it. It is quite rich, so a small piece per serving is appropriate. My only regret was not adding more lemon juice. The taste was wonderful but next time I would taste the lemon mixture to determine if I should add more lemon juice. My daughters and I also discussed how good this would be with a dollop of lemon curd, raspberry sauce or fresh raspberries on each serving. This is a wonderful pie to serve when it is hot outside!

Lemon Cookie Pie

INGREDIENTS:
  • Graham Cracker Crust (Fork-Lore:or store bought which I used)
    • 1 1/2 cups (165g) ground graham crackers 
    • 1/4 cup (50g) granulated sugar
    • Pinch of kosher salt
    • 6 tbsp unsalted butter, melted
  • Lemon Pie Filling
    • 8 oz full fat cream cheese, room temp
    • 14 oz can sweetened condensed milk
    • Zest of 1 lemon 
    • 1/2 cup (115g) lemon juice (Fork-Lore: or more to taste liking)
    • 1 3/4 cups (430g) heavy whipping cream
    • 3 tbsp powdered sugar
    • 1 tbsp dry milk powder (optional)
  • 1 1/2 bags Tate’s Bake Shop lemon cookies (regular or gluten free)  
  • Optional: Lemon Curd, Raspberry Sauce or fresh raspberries
DIRECTIONS:
  1. Graham Cracker Crust:
    • Mix together the ground graham crackers, sugar, and salt. Then stir in the melted butter until evenly combined. Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.
  2. Lemon Pie Filling
    • In a medium bowl using a fork, mash the cream cheese until spread out. Then stir in the sweetened condensed milk. Once roughly combined, switch to a whisk and vigorously mix until completely smooth. Then whisk in the zest and juice until well combined. 
    • In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy whipping cream, powdered sugar, and milk powder if using. Whip on high speed until light, fluffy, and smooth with firm peaks, about 2 minutes. Careful not to over whip as the mixture should still be smooth and creamy.
    • Scoop half of the whipped cream into the lemon mixture and use a rubber spatula to fold to combine. 
    • Spread 1/3 of the filling into the bottom of the chilled crust. Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
    • Spread another 1/3 of the filling on top and place another layer of cookies on top.
    • Finish with a final layer of the lemon filling and then top with the remaining whipped cream. The filling will likely overtake the crust but that’s ok! We’re making a big, thick pie. 
    • Sprinkle the top with some crushed cookies and chill uncovered overnight. The next day, serve chilled and enjoy!
  3. Fork-Lore Optional: Serve with a dollop of lemon curd on top.

Recipe from ButternutBakeryBlog

Leave a comment