Lemon Truffle Pie

If you love pie, if you love lemon, and if you love cheesecake, you need to make this pie.  There are many versions of this pie on the web, the one I used (adapted just bit) is from doublebatch.wordpress.com, incredible!   This is lemony, creamy, happiness on a fork!


1 (9” deep dish) *graham cracker crust or baked 9” deep dish pastry shell
3 Tbl cornstarch
1/3 cup sugar
1 1/2 cups cold water
¼ cup (about 1 lg lemon) lemon juice
zest from 1 lemon
4 egg yolks
1/4 cup sugar
2 Tbl butter
1 tsp vanilla
1 cup white chocolate chips
2 (8 oz) pkg cream cheese, room temperature
1 cup whipped cream
powdered sugar
1/2 tsp vanilla
Toasted sliced almonds (optional for garnish)

Whisk cornstarch and the 1/3 cup sugar in medium saucepan, whisk in cold water.  Stir in lemon juice and lemon zest.  In a separate bowl beat egg yolks with a fork, add the 1/4 cup sugar and mix well.  Add egg yolk mixture to the lemon mixture and whisk together.  Cook on medium heat, stirring constantly until mixture boils for one minute.  Remove from head and stir in butter and vanilla.

Remove 1½ cups of lemon pudding and reserve for top layer.  Add while chocolate chips to mixture left in saucepan and stir until they are melted.  Cut cream cheese in cubes and add to saucepan.  Beat until well mixed and smooth.

Pour mixture into pie shell or graham cracker crust.  Pour reserved lemon pudding on top and chill at least 2 hours.  Whip cream to stiff peaks thick, add powdered sugar to taste and vanilla.  Spread whipped cream over top of pie.  Garnish with toasted sliced almonds.  Keep leftovers in refrigerator.

*Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
5 Tbl butter, melted

Mix and press into 9″ pie plate and bake in 375° oven for 8 minutes.

One Year Ago Today:  Peanut Buster Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.



Peanut Butter Cake with Chocolate Fudge Frosting & Mini Reese’s Pieces

We are celebrating my niece’s 10th birthday, what better than peanut butter and chocolate to say “Happy Birthday, we love you!”

Peanut Butter Cake:
1¹⁄3 cups cake flour
1¼ cups sugar
2 cups fine graham cracker crumbs
3½ tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/4 cup butter, softened
3 eggs
1/2 cup sour cream
2 tsp vanilla
1½ cups buttermilk

Preheat oven to 350°.  In medium bowl, whisk together cake flour, sugar, graham cracker crumbs, baking powder, and salt.  In large bowl of mixer, cream peanut butter and butter.  Add eggs, sour cream, and vanilla.  Add dry ingredients to creamed mixture alternately with buttermilk, beat on medium speed for 2 minutes.  Spread batter in well sprayed 13″x9″ pan.  Bake for 30-35 minutes or until a pick inserted in center comes out clean.  Cool completely.

Chocolate Fudge Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla
1/2 bag (10 oz) Mini Reese’s Pieces

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cooled cake.  Sprinkle cake with Mini Reeses’s Pieces, I also sprinkled on some mini chocolate chips.

One Year Ago Today:  Maple Apple Pie with Walnut Streusel

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.