Lemon Pie with Sugar Cookie Crust
This Lemon Pie with Sugar Cookie Crust is the ultimate summer pie recipe. You can make this pie ahead of time so you're ready to go when it's time for dessert!
lemon pie, sugar cookie, whipped cream
Sugar Cookie Crust:
packet Betty Crocker 17.5oz Sugar Cookie Mix
zest of lemon
cut up into chunks
heavy whipping cream
To make the crust:
Preheat oven to 350 degrees F. and
Prepare a 9inch pie pan with non-stick spray.
In a large bowl, add in the sugar cookie mix and the softened butter. Cut the butter into the mix until it’s nice and crumbly.
Take about 2 cups of the mix and pour it into the prepared pie pan. If there is extra you can make another pie or even mini pies.
Pack the crust mixture into the pie pan and work it’s way up the sides.
Bake the sugar cookie crust for 10 minutes and set aside to cool.
To make the lemon pie filling:
In a saucepan, combine the sugar, cornstarch, water, lemon zest, and lemon juice.
Cook on medium-high heat until the mixture begins to boil and cook for about a minute longer. You'll know it’s ready when the mixture begins to get bubbles and thickens up, then remove from heat.
In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
Then pour the mixture back into the saucepan and continue cooking.
Once the mixture begins to boil, cook for an additional 2 minutes.
Remove the mixture from the heat and stir in the chunks of butter.
Pour the mixture into the cooled pie crust and allow it to rest for 15-20 minutes.
Cover the pie loosely refrigerate for at least 3 hours to allow it to set.
To make the whipped topping:
When the pie is ready, take your mixing bowl and stick it in the freezer for 15 minutes.
Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients and mix until peaks form.
Spread the whipped topping over the chilled pie and garnish with fresh lemon zest.