LEMON-SUGAR COOKIE PIE
This must-try pie is like a perfect glass of lemonade-it strikes just the right balance between sweet and tart. With a crushed sugar cookie crust, lemon curd filling and tangy cream cheese topping, it's the treat we want to eat on every warm, sunny day! And because it's easily made ahead and sets up so well, it's an ace party dessert, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Make and bake 36 cookies as directed on pouch for drop cookies. Cool completely, at least 1 hour. Store 16 cookies in airtight container for another use.
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly on bottom and up side of pie plate. Bake 10 to 12 minutes or until crust is set in center and edges are golden brown. Cool 15 minutes.
- In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.
- When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.
Nutrition Facts : Calories 780, Carbohydrate 92 g, Cholesterol 205 mg, Fat 8 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 26 g, ServingSize 1 Slice, Sodium 400 mg, Sugar 67 g, TransFat 1 1/2 g
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Tyleigh Bowens
[email protected]I would definitely make this pie again.
Nehemiah Ofula
[email protected]This pie is a delicious and easy-to-make dessert. I highly recommend it!
Ephraim Tosam
[email protected]This pie is perfect for any occasion. I've made it for parties, potlucks, and family gatherings, and it's always a hit.
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/////////////////@yahoo.comThis pie is a great make-ahead dessert. I made it the day before I served it and it was even better the next day.
Victoria Loxodonta
[email protected]This pie is a bit too sweet for my taste, but I think it would be perfect for someone who loves lemon desserts.
Ayaz ali Baloch
[email protected]I'm not a big fan of lemon desserts, but this pie is an exception. The filling is tart and refreshing, and the crust is perfectly flaky.
Dolce Martin
[email protected]This pie is a great way to use up leftover sugar cookies. I always have a few extra cookies lying around, so this is a perfect recipe for me.
Ronald Newton
[email protected]I had some trouble getting the filling to set properly, but other than that, this pie was a success. It was still delicious, even though it was a bit runny.
Phungmila Limbu
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive dessert.
Mohsin ayandad
[email protected]I've made this pie several times and it always turns out great. It's a family favorite!
anastasia ivanova
[email protected]This pie is the perfect balance of sweet and tart. The lemon filling is perfectly complemented by the sugar cookie crust.
Marjorie Arroyo
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients and it's always delicious.
Joshua Bangura
[email protected]This pie is easy to make and always a crowd-pleaser. I've made it for parties, potlucks, and family gatherings, and it's always a hit.
Nick John
[email protected]I'm not a huge fan of lemon desserts, but I thought I'd give this pie a try. I'm so glad I did! The filling is perfectly tart and the crust is flaky and buttery. I'll definitely be making this again.
Michael Arjun
[email protected]This is the best lemon sugar cookie pie I've ever had! The crust is perfectly crispy and the filling is smooth and tangy. I will definitely be making this again.
Yaadon kay Sang
[email protected]I had some trouble getting the crust to roll out evenly, but other than that, this pie was a breeze to make. And it was worth the effort! The filling is divine.
Nadine Plaza
[email protected]This pie was a bit too sour for my taste, but my husband loved it. He said it reminded him of his grandmother's lemon meringue pie.
Vanissa Sharp
[email protected]I've made this pie a few times now and it's always a hit. The filling is smooth and creamy, and the crust is flaky and buttery. I love that it's not too sweet, so the lemon flavor really shines through.
Mohamed Newaz
[email protected]This lemon sugar cookie pie is an absolute delight! The combination of the tangy lemon filling and the sweet sugar cookie crust is simply irresistible. I followed the recipe exactly and it turned out perfectly. My family loved it!