Marium Hosein
September 7, 2024
You can give me this pie in any season. It can be summer or winter and I will want it. The cream pie filling reminds me of this bakery back home named “Shamas”. In my opinion they do the best cheesecake ever. If yore ever in Karachi look them up.
No this says lemon berry cream pie, but say you don’t have access to berries, top it off with chocolate sauce, or salted caramel, or cookie crumbles. The options are endless. As will be your love for this pie. It’s that good.
And yes, an absolute hit at dinner parties.
Lemon Berry Cream Pie
- Total Time: 40 minutes
- Yield: 6–8 people 1x
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tablespoons melted butter
Lemon cream filling
- 1 cup heavy cream
- 8 ounces cream cheese, (room temperature)
- 1/3 cup sugar
- 1 Tablespoon lemon zest
- 2 tbsp lemon juice
- Pinch of salt
- 1 tsp of vanilla
Berry Compote/Sauce
- 1.5 cups blueberries (frozen or fresh)
- 1.5 cups of hulled cut strawberries (frozen or fresh)
- 3/4 cup water
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoons lemon juice
- Splash of vanilla
- Orange peel if available
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended.
- Press into a 9 inch pie pan and bake at 350 for 9 minutes.
For the filling:
- Beat the cream till stiff peaks form.
- Add the remaining ingredients, beat till smooth. This filling according to me is just like Shamas (KHI reference) cheese cake filling.
For the sauce:
- Combine all the ingredients in a medium saucepan.
- Over medium heat being to boil. Stir constantly and let it thicken. Takes about 10 mins. Cool completely.
Assembly:
- On a completely cooked Graham cracker crust, pour in the cream filling and spread evenly.
- Next spoon over the berry compote, and chill for about 3 hours before serving.
- Prep Time: 30 mins
- Cook Time: 10 mins
Reviews
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2 Comments
-
Hafeeza
Hi this recipe looks lovely, could I possibly make the biscuit base by refrigerating it instead of baking it? Thanks
Nice recipe.