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
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
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.
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