A recipe from another of my favorite cooking websites. This sounds like a nice and refreshing dessert - perfect for a spring or summer day. Recipe can be found here at Chef in Training. You can find another variation of this pie at the same website, and also right here: Orange Creamsicle Pie.
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Vanilla Wafer Crust
60 Nilla wafer cookies, crushed
1/2 cup butter, melted
1/4 cup sugar
Lemon Cream Filling
1 1/4 cups heavy whipping cream
1/2 cup powdered sugar
12 oz cream cheese, softened
14-oz can sweetened condensed milk
1/4 cup lemon juice
2 tbsp grated lemon zest
Whipped Cream Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
Preheat oven to 375 degrees. Combine crushed crushed cookies with butter and sugar until thoroughly combined. Press into a 9" pie pan. Bake 375 degrees for 6-8 minutes or until the edges are light golden brown. Cool, then refrigerate for 1 hour.
In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside. In another large mixing bowl, combine the cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat on high until creamy and smooth. Add 4 drops of yellow food coloring, if using. Fold in the whipping cream until smooth and uniform in color. Pour into the crust in pie pan and then top with the whipped cream topping.
For the whipped cream topping, whip together the 1 cup heavy whipping cream and 1/2 cup powdered sugar and using an electric mixer, beat until firm.
Serve and store the pie in the refrigerator.
Vanilla Wafer Crust
60 Nilla wafer cookies, crushed
1/2 cup butter, melted
1/4 cup sugar
Lemon Cream Filling
1 1/4 cups heavy whipping cream
1/2 cup powdered sugar
12 oz cream cheese, softened
14-oz can sweetened condensed milk
1/4 cup lemon juice
2 tbsp grated lemon zest
Whipped Cream Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
Preheat oven to 375 degrees. Combine crushed crushed cookies with butter and sugar until thoroughly combined. Press into a 9" pie pan. Bake 375 degrees for 6-8 minutes or until the edges are light golden brown. Cool, then refrigerate for 1 hour.
In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside. In another large mixing bowl, combine the cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat on high until creamy and smooth. Add 4 drops of yellow food coloring, if using. Fold in the whipping cream until smooth and uniform in color. Pour into the crust in pie pan and then top with the whipped cream topping.
For the whipped cream topping, whip together the 1 cup heavy whipping cream and 1/2 cup powdered sugar and using an electric mixer, beat until firm.
Serve and store the pie in the refrigerator.
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