This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Lemon Cream Cheese Supreme Pie
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- #55720
Tired of the usual desserts? Try this Lemon Cream Cheese Supreme Pie. It's a fresh, zesty option with rich cream cheese and a tart lemon twist.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 (9" size) baked pastry shell
1 1/2 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemons rind
2/3 cup fresh lemon juice
12 ounces cream cheese, softened
3/4 cup powdered sugar (confectioners)
3/4 cup heavy cream, whipped
1 tablespoon fresh lemon juice
directions
In a saucepan, combine sugar, cornstarch and salt. Stir in water, and bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth, thickened and clear. Remove from heat; stir in butter, lemon peel and 2/3 cup lemon juice; cool to room temperature for about 1 hour.
Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream and the 1 Tbsp lemon juice. Remove 1/2 cup of the cream/lemon mixture for the garnish. Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling.
Chill in the fridge for a minimum of 8 hours or overnight.
When ready to serve, garnish with the reserved cream cheese mixture or put cheese mixture into a pastry bag with a star tip, and pipe onto pie.
Refrigerate until ready to serve
added by
chef_rwmiller
nutrition data
569 calories, 32 grams fat, 68 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
January 4, 2009
Great recipe. I have made this many times and it is always a big hit. It is not the easiest to make but it is worth the extra effort.