summer pie

Unbelievably light and airy this Lemon Cream Pie is a lemon lovers dream. The buttery graham cracker crust serves as a base to a luscious lemon filling that has the perfect balance of sweet and tart.

Lemon Cream Pie

Graham Cracker Pie Crust * See Notes

Mascarpone cheese

sugar

heavy whipping cream

lemon juice *See Notes

lemon zest

sweetened condensed milk

yellow food coloring

vanilla extract

Lemon slices

mint leaves

If you choose to make a graham cracker crust allow it to cool completely before making the filling

In a stand up mixer with a wire whisk attachment start whipping the mascarpone cheese and powdered sugar  until it is creamy

Slowly add the cold whipping cream stopping to scrape down the sides when needed

Keep mixing on high until firm peaks form

Add the lemon juice , lemon zest and yellow food coloring . Mix it for a few minutes until everything is incorporated well and remove the bowl from the mixer

Add a half can of condensed milk and fold in with a rubber spatula , mix until it is incorporated

Poor filling into prepared and cooled graham cracker crust

Cover and chill overnight or at least 8 hours.

Once chilled prepare the whipped cream by beating the whipping cream, powdered sugar and vanilla with a wire whisk attachment until soft peaks form.

Pipe or spread whipped cream around the edges of the pie

Garnish with lemon  slices and mint leaves

A traditional lattice-top blackberry pie is given an upgrade with the addition of honey and fresh thyme!

Honey Thyme Blackberry Pie

flour

Tablespoons granulated sugar (30 grams)

salt

unsalted butter (cubed and cold (230 grams))

sour cream (plus more if needed (120 grams))

blackberries

runny honey (150 grams, add more if blackberries are tart)

lemon juice

thyme leaves (chopped)

vanilla

cornstarch (50 grams)

In a large bowl, whisk together the flour, salt, and sugar.

Sprinkle the butter all over the flour. Use your clean hands to squish the flour and butter together until you get a crumbly mixture. Add ½ cup of sour cream and mix with a fork until the flour is moist (if you find it too dry, add more sour cream, but a maximum of another Tablespoon).

Transfer the dough to a lightly floured work surface and using your hands shape it into a ball. Use a knife to cut the ball in half. Form into two disks. Flatten each half into a disc (form the disks so that there are no cracks) and wrap in cling wrap. Place in the refrigerator for at least 1 hour.

Dough:

In a large bowl, gently toss blackberries with honey, lemon juice, thyme, vanilla, and cornstarch; set aside.

Remove one pie dough disc from the fridge, and on a lightly floured surface roll it out into a roughly circular shape about 12 inches in diameter. Transfer the rolled-out pie dough into the 9-inch pie dish, and shape it so that it's snug against the dish sides.

Separate the egg white and egg yolk. Beat the egg white in a small bowl and brush the dough and its edges with half of the beaten egg white. Chill in the refrigerator while you roll out the top crust.

Roll out the second ball of pie dough for the top crust. Spoon the berry mixture into the dough-lined pie dish.

Top the pie with the remaining crust by weaving a lattice design or cut slits to vent a solid crust. Fold the edges back over themselves and use your fingers to crimp to seal the edges.

Place the pie back in the refrigerator for 45 minutes or in the freezer for 15-20 minutes.

When ready to bake, preheat the oven to 400 °F place the rack on the lower third with a baking sheet inside.

For the egg wash, add the yolk to the rest of the egg white, and whisk.

Just before baking, brush the top of the pie with the beaten egg and sprinkle with sugar.

Bake for 15 minutes, then reduce temperature to 350 °F and bake for additional 35-40 minutes or until the filling is bubbling and the crust is golden brown.

Remove from oven and let cool before slicing.

Top with ice cream or whipped cream, if desired. Store leftovers in the refrigerator for up to 3 days.

Make the filling:

The sweetest way to use ripe batches of summer berries and peaches...serve warm with vanilla ice cream!

Easy Ginger Blackberry Peach Cobbler

peaches,

brown sugar

maple syrup

(8 tablespoons) salted butter, cubed

all-purpose flour

baking powder

ginger

cinnamon

milk

1. Preheat the oven to 375° F. 2. In a 9×13 inch baking dish toss the peaches and blackberries with 1/4 cup brown sugar, maple syrup, and butter. Bake for 10 minutes.3. To make the batter. Stir together the flour, 3/4 cup brown sugar, baking powder, ginger, cinnamon, and salt. Add the milk, candied ginger pieces, and vanilla. Mix until just combined.4. Pour the batter over the peaches and blackberries, do not stir. Bake 50-55 minutes, until the center is just set and the edges begin to brown.5. Serve the cobbler warm or at room temp with ice cream. Enjoy!!

This giant pie version of classic Strawberry Pop-Tarts is a must-make dessert recipe.

Strawberry Pop-Tart Pie Recipe

Cups Strawberries (sliced)

Cup Sugar

Salt

Tbsp Water

Tbsp Cornstarch

Non-stick spray

Pillsbury Pie Crust

Cup Powdered Sugar

Tablespoons Milk

Tsp Vanilla Extract

Sprinkles

Add the sliced strawberries to a saucepan and sprinkle the sugar &amp; salt evenly over the top. Let sit for 15 minutes while strawberries macerate.

Turn the burner on medium heat and allow the strawberries to simmer in their juices for about 15 minutes.

While it is cooking, make your cornstarch slurry. Add 1 Tbsp cornstarch to 2 Tbsp of water in a small bowl. Whisk together with a fork until smooth, slowly pour into the strawberry mixture while stirring constantly. Continue stirring for about 5 minutes, until the filling has thickened. Turn off the burner, remove from heat, and set aside to cool slightly. Preheat oven to 375 F.

Spray your cast iron skillet or pie plate with non-stick spray. Unpackage and unroll one of the Pillsbury pie crusts and lay on the bottom of the pan. After the filling has cooled for about 10 minutes, place it on top of the crust in the pie dish. Use a spatula to make sure it is evenly spread. Add the other pie crust over the top and use a fork to seal at the edges. Cut a small "X" in the middle of the pie so it can vent.

Bake in the oven for 30-40 minutes, until the crust is golden and filling is bubbly and thick. Allow to cool for at least two hours.

Add powdered sugar, milk, and vanilla to a small bowl. Whisk together with a fork until smooth. Drizzle evenly over the top of the pie. Add sprinkles. Allow glaze to set for 10-15 minutes before cutting and serving.

Glaze

Oh my gosh, this pie is a dream come true! Can't wait to make it - thanks for the recipe!

This Strawberry Cream Pie is one of my all-time favorite summer fruit pies.

Rich vanilla pastry cream and fresh strawberry pie filling are layered inside flaky pastry and baked until the crust is golden and the filling is silky smooth and bursting with strawberry flavor.

Strawberries and Cream Pie

gelatin

(15 milliliters) cold water

egg yolks (*See note below for ideas about what to do with the egg whites.)

(30 grams) cornstarch

(474 milliliters) whole milk

(100 grams) granulated sugar

¼ teaspoon (1.5 grams) salt

(9 grams) pure vanilla extract

(200 grams) granulated sugar

lemon extract

(4.6 grams) pure vanilla extract

(13 grams) granulated sugar (for sprinkling over the top of the pie)

In a small dish, stir the gelatin and...

In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk.)

Set a heat proof measuring cup next to...

Set a heat proof measuring cup next to the stovetop, preferably one with a pourable spout.

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour approximately 1 ½ cups (360ml) of the...

Pour approximately 1 ½ cups (360ml) of the hot milk into the measuring cup. Slowly pour the hot milk from the measuring cup into the egg yolks, pouring slowly, and whisking constantly.

Pour everything back into the saucepan and set...

Pour everything back into the saucepan and set it over low heat. (You want to continue to heat the eggs slowly so they won’t scramble.) Cook, stirring constantly, until the custard has thickened to the consistency of pudding.

As soon as the pastry cream is thick,...

As soon as the pastry cream is thick, remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.

Break the gelatin into small pieces, dropping them...

Break the gelatin into small pieces, dropping them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin to melt, then stir until the gelatin is completely incorporated. Stir in the vanilla.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours.

Hull and quarter the strawberries and put them...

Hull and quarter the strawberries and put them into a medium size heavy bottom saucepan. Add the sugar, cornstarch and salt and stir to combine. Cook over medium heat until the strawberries release some of their juice, the sugar melts, and the resulting syrup is thickened, about 5-8 minutes.

Remove from the heat and stir in the...

Remove from the heat and stir in the lemon extract or lemon oil and vanilla extract. Pour into a bowl and let cool to room temperature.

Using a 9-inch pie plate, partially pre-bake a...

Using a 9-inch pie plate, partially pre-bake a bottom pie crust according to these instructions. Let cool for at least 10 minutes before filling.

Heat the oven to 350 degrees (F).

Spread the pastry cream into the partially baked...

Spread the pastry cream into the partially baked bottom crust and smooth into an even layer. Spoon the strawberry pie filling over the pastry cream.

Remove the remaining pie dough from the refrigerator...

Remove the remaining pie dough from the refrigerator and roll it out to 1/4-inch thickness. Use any shaped cookie cutter to cut pieces from the dough and place on the top of the pie.

Set the pie on a baking sheet covered...

Set the pie on a baking sheet covered with parchment paper or aluminum foil (to catch any drips) and place in the oven. Sprinkle the top of the pie with 2 tablespoons of granulated sugar.

Bake for 70 - 90 minutes, until the...

Bake for 70 - 90 minutes, until the top crust is golden brown and the strawberry pie filling is bubbling.

Remove from the oven and let cool completely...

Remove from the oven and let cool completely before cutting and serving, at least 3 hours. The pie can be served chilled or at room temperature. Store any uneaten pie in the refrigerator for up to 2 days.

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Lemon Cream Pie

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Top 5 summer pie recipes from across the web

The most viewed summer pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cream Pie

Honey Thyme Blackberry Pie

Easy Ginger Blackberry Peach Cobble...

Strawberry Pop-Tart Pie Recipe

Strawberries and Cream Pie

The most viewed summer pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine