Make a Lemon Raspberry Pie with Meyer Lemon Moravian Cookie Crust!
Article Published by: Deweys
This delightfully tart and sweet pie has a crust made from Meyer Lemon Moravian Cookies, a delicious raspberry and lemon filling, and a topping of fresh homemade whipped cream. It’s perfect for spring and summer get-togethers!
INGREDIENTS
2 tubes of Meyer Lemon Moravian Cookies
3/4 cup lemon juice, divided
3 egg yolks, lightly beaten
1 tablespoon lemon pulp
6 tablespoons butter, divided
1 cup cold water
1/4 cup cornstarch
1 cup frozen raspberries
2 tablespoons cornstarch
1 cup white sugar
1 cup cold heavy whipping cream
1 cup cold heavy whipping cream
2 tablespoons honey or white sugar
1/2 teaspoon vanilla
Sliced lemons and fresh raspberries (for garnish)
INSTRUCTIONS
To prepare, preheat over to 350 degrees and put a large mixing bowl and a whisk into the freezer (these will be used later to make our whipped cream).
Using a food processor, crush the Meyer Lemon Moravian Cookies into fine crumbs. In a mixing bowl, combine crumbs with 5 tablespoons butter and press into a 9-inch pie pan. Bake at 350 for 8-10 minutes, then let cool.
Heat 1 cup of frozen raspberries in a saucepan at medium heat until raspberries start to break down. Add 2 tablespoons cornstarch and stir until the mixture thickens a bit. You still want the texture to be thin enough to pour it out into the pie crust!
After pouring raspberry mixture into the crust, combine 1 cup sugar and 1/4 cup cornstarch in a saucepan, then slowly add the water and 1/2 cup lemon juice and mix until smooth. Stir in egg yolks, then bring to a boil at high heat for one minute, stirring constantly.
Remove saucepan from heat. Stir in the lemon pulp, 1/4 cup lemon juice, and butter, then pour mixture into pie. Bake for 20 minutes at 350 degrees, then let cool for at least 30 minutes. Refrigerate for at least 3 hours, or overnight.
Shortly before serving, make the whipped cream topping. Place a large mixing bowl and whisk in the freezer to chill for 20 minutes. Then, use bowl to whisk heavy cream, 2 tablespoons sugar, and vanilla at high speed until soft peaks form. Use a spatula to spread into the top of the pie, then garnish with lemon slices, cookies and fresh raspberries.
About Scott Livengood
Scott Livengood is the owner and CEO of Dewey’s Bakery, Inc., a commercial wholesale bakery with a respected national brand of ultra premium cookies and crackers.
Previously, Scott worked at Krispy Kreme Doughnuts for 27 years, starting as a trainee in 1977. He was appointed President of the company in 1992, then CEO and Chairman of the Board.
Scott has served on numerous boards including the Carter Center, the Calloway School of Business and the Babcock School of Management, Habitat for Humanity of Forsyth County, and the Winston-Salem Chamber of Commerce.
He started a new business, StoryWork International, in 2016 with Richard Stone. The signature achievement to date is LivingStories, a story-based program for improved patient experiences and outcomes in partnership with Novant Health.
