American Pie Council

2017 Professional Entry


Comstock Lip Smackin' Lemon pie

Comstock Lip Smackin Lemon Pie
Lisa Sparks, Atlanta, IN
2017 APC National Pie Championships Professional Division
Honorable Mention Comstock

Crust: (Mexican wedding cake cookie dough)
2 sticks butter softened
1/3 cup sugar mixed well
1 tsp vanilla mixed
2 cups flour mixed
¾ cup macadamia nut pieces mixed until you can form a ball.
Press evenly into pie plate and bake @ 350 for 20-25 min.

8 oz. cream cheese
1 cup powdered sugar blended smooth
Lemon juice (2 medium lemons)
Zest from 1 lemon
2 cups Rich’s topping folded
4 oz. Marzetti’s cream cheese fruit dip
2 cups fresh raspberries
1.5 cans Comstock Lemon Filling
2 cups fresh blueberries
Combine the first 5 ingredients. Divide and spread over crust. Cover filling with a layer of fresh raspberries. Add a 4 oz. Marzetti’s cream cheese fruit dip to remaining cream cheese mixture. Divide in half. Spread ½ of the mixture over raspberries. Add ¾ can Comstock Lemon Filling to the remaining filling and pour into crust. Add a layer of blueberries. Pour ¾ can Comstock Lemon filling over the top.
Refrigerate and garnish as desired.