Lemon Swirl Cream Cheese Pie

Best of Show, Amateur Division

16th Annual American Pie Council/Crisco National Pie Championships

By Kate Stewart Rovner, Plano, Texas

Used with permission of the American Pie Council

Lemon Curd

1 teaspoon finely grated lemon zest

cup fresh lemon juice

cup granulated sugar

3 large eggs lightly beaten

cup ( stick) butter cut into small cubes

Vanilla Wafer Crumb Crust

1 cups vanilla wafer crumbs

cup toasted almonds, finely ground

2 teaspoons lemon zest

Pinch of salt

7 tablespoons melted butter

Lemon Cream Cheese Filling

2 (8-ounce) packages cream cheese, softened

2/3 cup granulated sugar

2 large eggs

cup sour cream

teaspoon vanilla extract

teaspoon lemon extract

Reserved lemon curd

Garnish

cup heavy whipping cream

2 tablespoons powdered sugar

teaspoon vanilla extract

About 12 to 15 fresh raspberries

1 lemon, cut into thin slices and quartered

Prepare Lemon Curd: In a 1 quart saucepan, whisk together lemon zest, lemon juice, and sugar. Whisk in eggs and butter. Cook over medium-low heat, whisking frequently for 7 minutes or until curd is thick. Remove from heat and use a food mill or sieve to strain curd into a small bowl. Remove cup of lemon curd, reserving remaining lemon curd. Press plastic wrap directly onto surfaces. Cool 30 minutes. Heat oven to 350 degrees. Spray a 9-inch pie plate with Crisco No-Stick spray.

Prepare Vanilla Wafer Crumb Crust: In a medium mixing bowl, use a fork to toss together vanilla wafer crumbs, almonds, lemon zest, and salt. Stir in melted butter. Press mixture onto bottom and sides of prepared pie plate. Bake for 12 minutes on bottom oven rack. Remove from oven and set aside.

Prepare Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar at medium speed for 2 minutes or until smooth. Add eggs, one at a time, and beat at low speed until incorporated. Beat in sour cream, vanilla, and lemon extract. Beat in reserved Lemon Curd. Pour into baked crust. Dollop remaining 1/2 cup Lemon Curd onto Filling and swirl into Filling with a small knife. Bake for 30 minutes or until center is nearly set. Remove from oven and place on a wire rack. Cool for 2 hours. Cover and refrigerate overnight.

Prepare Garnish: In a chilled medium mixing bowl, beat whipping cream, powdered sugar, and vanilla with a hand-held electric mixer, starting at lowest speed and increasing gradually each minute, until stiff peaks are formed. Using a #32 tip, pipe whipped cream decoratively around border of pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.