American Pie Council

2014 Amateur Recipe

Lemon Rosemary Cream Pie

1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp. vanilla
2 ½ cups sifted all-purpose flour
1 Tbsp. chopped fresh rosemary
¾ tsp. coarse salt
Melted butter

Beat butter and granulated sugar in large bowl until light and fluffy, about 2 min. Mix in whole egg and vanilla. Add flour, rosemary, and salt and mix until combined. Half the dough and form into a log. Chill until firm. Cut into ¼ inch slices and bake cookies in a 375 degree oven until golden brown. Cool. Grind up enough cookies to make approximately 2 cups. Add approximately 1/3 cup melted butter or enough to have the consistency of wet sand. Press into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 10 minutes. Cool.

1 8-oz. pkg. cream cheese, softened
4 oz. white chocolate, melted
1 14-oz. can sweetened condensed milk
½ cup frozen lemonade concentrated, thawed
1 3.5 oz. pkg. instant lemon pudding
1 cup heavy whipping cream, stiffly beaten

In a large mixing bowl, beat cream cheese until smooth. Add melted chocolate and beat until blended. Beat in sweetened condensed milk until blended. On low speed, blend in lemonade until thickened. Beat in the pudding mix until smooth. Fold in whipped cream. Refrigerate while preparing topping.

Lemon Curd
2 whole eggs and 2 egg yolks ½ cup unsalted butter
½ cup granulated sugar 1 Tbsp. chopped rosemary
3 oz. fresh lemon (or lime) juice Pinch of salt
1 tsp grated lemon peel 1/8 tsp. fresh rosemary finely chopped

In a large saucepan, beat the yolks and sugar together until well blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce. Do not bring to a boil. When thickened, pour at once into a strainer. Discard residue. Pour over top of pie to within 1-inch of sides. Sprinkle with ½ tsp. rosemary. Decorate edge of pie with sweetened whipped cream.

Patricia Lapiezo
Category: Citrus