American Pie Council

2017 Professional Entry


Dreamy Lemon Pie

Dreamy Lemon Pie
Andy Hilton
2017 APC® National Pie Championships®
Professional Division 1st Place Comstock Category
Best of Show


13 tablespoons butter salted
18 oz Lemon cookies, Thin Lemon Oreo cookies work well,
8.5 oz Coconut Cookies, Vortman cookies work well
3 tablespooons sugar

For the crust: Preheat oven to 350 degrees. In a food processor, process the Lemon and Coconut cookies to a medium crumb. Melt the butter in microwave, pour into the cookie crumb and mix with a spoon until blended well.. Place buttery crumb into a 10” deep dish pie pan. Spread the crumb out evenly along the bottom and sides of the pan. (Use a second pie pan to press down on the crumb.) Bake for 7 minutes and remove from the oven to cool. You may not need to use all the cookie crumb depending on your pie pan. * reduce the oven temp to 320 degrees after remove the pie crust.

Cream Cheese Filling
Three (3) 8oz packages) cream cheese
¾ cup sugar
¼ teaspoon salt
3 tablespoons sour cream
½ teaspoonvanilla
½ teaspoon lemon juice
3 whole eggs
2 egg yolks
1 can Duncan Hines Comstock/Wilderness Lemon Pie Filling

For the filling: Using a mixer beat the cream cheese at medium speed for about 1 or 2 minutes. Scrape sides, beater and bottom of the bowl. Add the salt and ½ the sugar and beat for 1 minute. Scrape everything. Add the remaining sugar and beat for 1 minute. Scrape Everything. Add sour cream, vanilla and lemon juice beat for 1 minute. Scrape everything. Add the eggs two at a time, beat for 1 minute and scrape everything. Repeat until the eggs have all been added.
Fill the pie crust half full with cheese cake batter, spoon in 1/3 of the lemon pie filling and swirl with a fork. Marbling the filling but leaving gooey lemony spots. Fill pie to 90% full with cheese cake batter, spoon on another 1/3 of lemon pie filling and swirl into the cheese cake , marbleizing and leaving more gooey lemony spots . Place pie in a water bath * and bake for 50 minutes is a 320 degree non convection oven or until the internal temp of the pie reaches 150 degrees. Depending on your pie pans you may not use all the cream cheese base. Cool pie at room temperature for 30 minutes and refrigerate for 4 hours.

2 cups Heavy Cream
¼ sugar
Remaining lemon filling
For the garnish: Whip heavy cream on medium to high speed using a stand mixer or a hand mixer. Just as the cream starts to thicken at ¼ cup of sugar. Whip cream to stiff peaks. After mixing, fold in the remaining 1/3 lemon filling. Garnish the cooled pie with a border of the lemon whipped cream. Sprinkle fresh lemon zest on top of the border, add 3 fresh lemon slicer grouped together along the border for the final touch.

Water Bath, a water bath is placing the unbaked pie in an oven-safe pan that can also hold approximately 4 to 6 cups water warm water, cookie sheet with sides works well. This will help the pie bake evenly and help create the velvety smooth filling by creating an even temperature bubbling around the pie. Remove from the oven the pie first then carefully remove the pan with hot water.