Happy Pi Day! In celebration of one of my ultimate favourite foodie holidays (I don’t really like pie, I just like the cleverness of the whole 3.14 date thing) I made you a delicious pie, comprised of four dreamy, creamy layers which work together to create one of the best pies I’ve ever had ever ever ever.
There’s so much to tell you about this pie that I don’t even know where to begin. As well as being in celebration of Pi Day, this Creamy Lemon Layer Pie is also for my dad’s birthday! He turns 50…errr…something on Saturday and I’m going to be bringing him some of this pie. So if you’re reading, Dad, no surprises – this is what we’re bringing with us tomorrow. So maybe skip breakfast, yeah?
Is it bad that I’m currently calculating the minimum number of pie slices that I can give my dad to still show I love him, whilst also holding back as many slices as possible to eat for myself? He lives on his own so it’s not like he needs a whole pie or anything. Anyway, we’re already down one slice and if My Official Treat Taster gets his own way, he’ll eat the whole pie tonight and I’ll just have to make another tomorrow.
This pie came so close to not happening that now I know how amazing it tastes, I almost want to cry. Even though Europe hasn’t turned its clocks forward yet, I decided that as of Monday it would be spring and I would wear pretty floral prints and bake spring-inspired stuff – like this pie.
By Tuesday afternoon I was feeling a little ill and by Wednesday morning I was sick – and I mean sick. Coughing, sneezing, aching, sore throat, fever, sinus headache kind of sick. So sick that I had to spend the whole day in bed and I’m a freelance writer which means if I don’t work, I don’t get paid. I was not a happy bunny.
By Thursday I was still sick, but I was so determined to get this post up for Pi Day Friday (and ready in time for my dad’s birthday on Saturday) that I struggled through and made it anyway. I promise I only sneezed in it a couple of times, Dad. It’s still perfectly edible.
It’s Thursday evening as I type this up and I’m happy to say I’m feeling much better. Whilst I’ve still got the coughing and sneezing thing going on, the fever has gone and my zombie-like mind state has been replaced by my usual state of mind, which – by 6.30pm on Thursday – isn’t that much different, actually.
So I’ve told you all about my week, you probably want to hear about the pie now, right? Not a word of a lie – this is one of the best pies I’ve ever made. Full sugar, full fat (except the cream cheese because I only had light) and full calories – and you can certainly tell!
The crust is made with lemon cheesecake-style sandwich cookies which are topped with a slightly lemony white chocolate cheesecake layer. This is spread with some lemon curd (here’s a traditional lemon curd recipe and an egg-free lemon curd recipe) before the whole thing is topped with sweetened whipped cream. Heaven in a pie tin.
Or cake tin, in my case.
Creamy Lemon Layer Pie
for the crust
- 12 cups lemon cheesecake sandwich cookies around 1 1/2 cookie crumbs, can sub Graham Crackers or Digestives
- 1/4 cup butter
for the cheesecake layer
- 1/2 cup white chocolate chips
- 3/4 cup cream cheese at room temperature
- 2 tablespoons lemon curd
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 1 cup heavy cream
- 1/4 cup white sugar
- Turn the cookies into crumbs by placing them into a food processor and processing until you have fine crumbs. If you haven't got a food processor, pop the cookies into a plastic bag and bash them with a rolling pin until they're crushed.
- Pour the cookie crumbs into a bowl with the melted butter and stir until all the liquid has been absorbed.
- Scoop the cookie crumbs into a round 7" cake tin or pie tin and press them down so they cover the base and a little way up the sides. Pop the crust in the fridge.
- Meanwhile, melt the white chocolate in the microwave or a double broiler and pour it into a bowl with the cream cheese, lemon curd and vanilla extract.
- Using an electric whisk, beat on high speed for around three minutes until light and fluffy.
- Remove the pie case from the fridge and spread the cheesecake mixture on top. Pop back in the fridge for at least an hour to set.
- When set, remove from the fridge and spread the lemon curd on top. Pop back in the fridge to set slightly whilst you whip the cream.
- Pour the heavy cream and white sugar into a bowl and beat with an electric whisk until thick and strong peaks form.
- Remove the pie from the fridge and use a spoon to scoop the sweetened whipped cream on top of the lemon curd. Use the back of the spoon to spread it all over the pie, up to the edges of the tin.
Here are the link parties I link up to. Come and party with me!