Lemon Sugar Cookie Pie
The sugar cookie crust in this Lemon Sugar Cookie Pie is SO EASY, using a packaged sugar cookie mix.
I’ve also made a crust from Nilla Wafers in my NY Style Cherry Cheesecake Recipe that would be delicious with this pie.
Nick has always loved Lemon Pie, it’s one of his favorite desserts.
When we first got married, there was a store bought version that he loved, but the brand has since stopped making it.
I’ve been on a mission trying to recreate something close, and this recipe he loves more than the old one!
This recipe is sure to be a hit at any gathering you take it to, and I hope you’ll share the recipe with your friends and loved ones!
1 packet Betty Crocker 17.5oz Sugar Cookie Mix
1 stick unsalted butter – softened
1 1/4 cup granulated sugar
1/4 cup cornstarch
1 1/4 cup water
zest from large lemon
1/3 cup lemon juice
3 egg yolks
3 tbsp unsalted butter
2 oz softened cream cheese
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees and prepare a 9 inch 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.
Save the rest and make a second pie or discard it.
Pack the crust mixture into the pie pan and work it’s way up the sides.
Bake for 10 minutes and set aside to cool.
In a saucepan, combine the sugar, cornstarch, water, lemon zest and lemon juice.
Heat on medium-high heat until the mixture begins to boil and cook for about a minute longer.
You know it’s ready when the mixture begins to get bubbles and thickens up.
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.
Pour the mixture into the cooled piecrust and allow it to rest for 15-20 minutes.
Cover the pie loosely with foil and refrigerate for at least 3 hours to allow it to set.
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.
Mix until peaks form.
Spread the whipped topping over the chilled pie.
Keep the pie leftovers chilled.
Serving Size: 1
Amount Per Serving: Calories: 836Total Fat: 52gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 188mgSodium: 300mgCarbohydrates: 89gFiber: 1gSugar: 65gProtein: 6g
These are a few items I find helpful when preparing this Lemon Sugar Cookie Pie in my own kitchen:
Betty Crocker Baking Mix, Sugar Cookie Mix, 17.5 Oz PouchRose Levy Beranbaum’s Perfect Pie Plate, 9-Inch, Ceramic, BlueberryOXO Good Grips Stainless Steel Bladed Dough Blender and CutterOXO Good Grips Zester and GraterOXO Good Grips Plastic Measuring Cups, 6-Piece, BlackOXO Good Grips 3-piece Mixing Bowl Set, White Bowls with Blue/Green/Brown HandlesCalphalon 1943876 Classic Nonstick Sauce Pan with Cover, 2.5 quart, GreyOXO SteeL Pie ServerSalad/Dessert/Appetizer Plate Bone China 8 Inch Set of 2, Stackable Vintage Rose Plate – Unique Gift for Mother’s Day, Women, Wedding, Anniversary, Birthday and Holiday (Blue)