My math skills are fairly non-existent. My kids know more than I do at this point. But it’s funny how quickly I’ve started to sing a different tune now that dessert is associated with numbers, specifically 3.14. Hello National Pi Day. In an effort to math fun for my kids, I make a pie every year for National Pi Day. Last year was Classic Blueberry Pie. This year, it’s Lemon Cheesecake Pie.
There is a reason people say “easy as pie” and this recipe is a perfect example of that. All you do is blend cream cheese, sugar, lemon juice, and sour cream in a food processor. Then, pour in a a prebaked pie shell. You can even make this recipe easier by using the premade ones in the freezer section. That’s what I did.
Bake for 50 minutes, and let it set for 24 hours. That’s it.
As mentioned, the longest part is letting it set. There is a decent amount of sour cream that needs to react to the egg and lemon juice in order to firm up. Some recipes say five hours. I tried that with this pie and it wasn’t ready. So I let it set for 24 hours.
The result? A creamy, lemony pie.
I used Meyer lemons, which made this pie the perfect combination of lemony tart sweetness. Coupled with a crispy, flaky crust, and topped with a little bit of whipped topping, this pie definitely makes numbers a little sweeter.
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Ingredients
- 1 9 inch frozen pre-made pie crust
- 2 8oz bricks of cream cheese
- 1 cup sugar
- 1 cup sour cream
- 2 large eggs
- 1/4 cup Meyer lemon juice freshly squeezed, about 4-5 Meyer lemons
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 tsp lemon zest
Instructions
- Prepare the pie crust by parbaking it. Preheat oven to 400 degrees. While heating, let frozen, pre-made pie crust sit out to thaw a bit (about 20 minutes).
- (This part is optional.) When crust is thawed, move it to a glass pie dish and mold it to the sides.
- Prick bottom with fork, place on cookie sheet, and bake for 12 minutes. You aren't trying to bake it until it is golden, only until it is partially cooked.
- While the crust is being prepared, mix the rest of ingredients in a food processor until smooth.
- When pie crust is done, take out. Reduce the oven temperature to 325 degrees.
- Fill the pie crust and bake for 45 to 50 minutes, until the center is set but still slightly wobbly.
- Let cook for 10 minutes, then put in refrigerator to set for 4 to 5 hours.
- Top with lemon zest and whip cream before serving.
Recipe adapted from Real Simple.
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