Lemon Cake Pie
With this Lemon Cake Pie recipe you get two desserts in one, a delicious lemon custard topped with a tender cake all in a flaky pie crust. This pie is simple to make and definitely unique.
Servings 8 servings
- 3 tbls. butter melted
- 1 ¼ cup sugar
- 3 eggs separated
- 5 tbls. flour
- 11/4 cup whole milk
- 1 Juice and grated zest from one lemon ¼ cup
Raspberry Cream Cheese Frosting
In a large bowl, mix the flour, sugar, and salt.
Add the butter and shortening, cut in with two knives or a pastry blender until the mixture looks like small peas.
With a fork, stir in the ice water one tablespoon at a time until evenly moistened.
Press the dough into a ball, flatten and wrap in plastic wrap.
Chill for 15-30 minutes.
Roll the dough to fit a 9" pie pan.
Making the lemon filling
Cream the butter and sugar on medium speed with a mixer. Add the egg yolks one at a time to the bowl mixing between each addition, then add the flour, mix well.
Add the milk, lemon juice, and lemon zest; mix on medium speed until the batter is smooth. Scrape down the sides of the bowl.
In another bowl, beat the egg whites until stiff peaks form.
With a rubber spatula fold the egg whites into the creamed mixture until no whites show.
Pour the filling into the unbaked pie crust.
Bake at 325 degrees for about 55-60 minutes.
Making the raspberry frosting
In a medium-sized bowl beat the softened cream cheese and butter until light and fluffy.
Beat in the raspberries until combined.
By half-cup measure add the powdered sugar and mix on medium speed until a thick frosting forms. Sometimes you may have to add additional powdered sugar to thicken the frosting.
In a small saucepan add the raspberries and sugar and cook over medium heat until the sugar is melted and the raspberries are soft. Smash the raspberries to release the juice. Cook for 5 minutes.
Pour the raspberries into a fine-mesh strainer to strain the seeds, pushing down with a spoon to get as much juice.
Add the juice back to the saucepan and cook over medium heat. Mix the cornstarch and water to make a slurry and add the raspberry juice; stir until the mixture thickens.
Drizzle over the pie slice. Store the remainder in the refrigerator for a few days.
While the pie is baking is a good time to make the raspberry cream cheese frosting and the raspberry sauce.
Start checking your pie around 50 minutes to make sure the crust is not getting too dark. The pie may be a little jiggly in the middle when done, but it should not be jiggly all over.
The easiest way to cut this pie is to warm a knife blade under hot water then dry it off and cut the pie.
Chilling the pie before cutting also makes it easier.
Store the pie in the refrigerator covered in plastic wrap for a few days.
Serving: 1slice | Calories: 304kcal | Carbohydrates: 41.5g | Fat: 14.1g | Cholesterol: 62mg | Sodium: 145mg