Lemon Cream Pie with Fresh Berries
Time: 4 Hrs 35 Min
Servings: 8 Servings
Ingredients:
For the Crust
- 1 ¼ C Graham Cracker Crumbs
- ¼ C Sugar
- 6 T Melted Butter
- Pinch of Kosher Salt
For the Lemon Cream Filling
- 1 C Heavy Cream
- 8 oz Cream Cheese, softened
- ¾ C Sugar
- ½ C Fresh Lemon Juice
- 1 T Lemon Zest
- 1 tsp Vanilla Extract
- Pinch of Kosher Salt
Topping
- 1 C Fresh Strawberries, sliced
- ½ Cup Fresh Blueberries
- ½ C Fresh Raspberries
- 1 T Honey
- Extra Lemon Zest
Instructions:
- Preheat the oven to 350°F.
- Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl.
- Press the mixture firmly into a 9-inch pie dish, forming an even base and sides.
- Bake for 8–10 minutes until lightly golden.
- Cool completely before adding the filling.
- Pour heavy cream into a chilled bowl.
- Whip until soft peaks form.
- Set aside.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add lemon juice, lemon zest, vanilla extract, and salt.
- Mix until fully incorporated and bright.
- Fold whipped cream gently into the lemon mixture until smooth and airy.
- Spread the filling evenly into the cooled crust.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Toss strawberries, blueberries, and raspberries lightly with honey.
- Spoon the berries over the chilled pie just before serving.
- Sprinkle with additional lemon zest for brightness.
Go Rogue by torching the top lightly for a hint of caramelization.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.