Easy Lemon Pie with White Chocolate Curls
With a velvety smooth filling and a tangy-tart bite from the fresh lemon juice, this a luscious, bright and delicious pie!
Servings: 8 slices
For the graham cracker crust:
- 1 ¼ cups crushed graham crackers (one whole wax paper package)
- 5 tablespoons unsalted butter, melted
- 2 teaspoons granulated sugar
For the lemon filling:
- ⅓ cup sour cream
- 1 14-ounce can sweetened condensed milk
- 4 large egg yolks, room temperature
- ½ cup fresh squeezed lemon juice, strained (about 4 lemons)
- 1 tablespoon lemon zest, plus more for garnish
For the topping:
- 2 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar, sifted
- ⅛ teaspoon vanilla extract
- white chocolate curls
- lemon zest & lemon slices for garnish
To prepare the graham cracker crust:
Preheat oven to 350F. In the bowl of a food processor, combine the graham crackers and 2 tablespoons sugar. Process until finely crushed. Add the melted butter and pulse until well mixed.
Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Bake for 8 minutes. Cool while preparing the filling.
To prepare the lemon filling:
In a medium bowl beat the sour cream until smooth with an electric mixer. With the mixer on low, slowly add the sweetened condensed milk and blend until combined. Add the egg yolks, lemon juice and zest. Pour the filling into the prepared crust and bake for 15-18 minutes or until the filling is set, but still jiggles a little in the middle. Cool on a wire rack to room temperature then refrigerate until ready to add the topping.
To prepare the topping:
Beat the cream cheese until smooth using an electric mixer. Slowly add the whipping cream and beat until combined. Add the powdered sugar and vanilla. Beat on medium-high until soft, but stiff peaks form. Mound the topping onto the pie using an ice cream scoop or pipe all over in a pattern as desired. Top with fresh lemon zest, sliced lemon and chocolate curls if desired.
To prepare chocolate curls:
Melt 2 ounce of white chocolate according to package directions. Spread on the back of a baking pan and refrigerate until set, about 3-4 minutes. Using a sharp spatula, create little curls. If the chocolate breaks into shards, allow it to sit at room temperature another minute or two until slightly softer. If the chocolate does not curl, pop it back in the refrigerator for a few minutes more. Curls may be made ahead and frozen until needed.
Substitute a 9-inch store bought graham cracker crust if desired
I used an 8-inch tart pan with removable bottom for this recipe.