A few months ago I came across a recipe for a Chocolate Covered Cherry Pie made by Anna at Cookie Madness. For Christmas I decided to try out her recipe but instead of using Cherry Pie Filling, I substituted Strawberry Pie Filling. I like cherry, but a chocolate covered strawberry version sounded better to me! =) Who doesn't like a good chocolate covered strawberry?? It turned out wonderful and got my creative juices flowing.. what about a lemon version, with white chocolate? Lemon would be much 'lighter' for spring and summer. I decided to experiment with the Lemon and White Chocolate combination instead and it is fabulous!! You'll have to forgive the picture above - I'll take a better one when I make it again - which I will definitely do! The lemon flavor isn't real strong but if I would have had time to make the filling myself, I would make sure the lemon flavor stands out a little more. If you have a good Lemon curd or lemon pie filling recipe use that instead of the canned. I also used vanilla extract because that was what I had on hand. The other thing I modified from her version was by adding more cream to the melted chocolate. In the strawberry version I made, the mixture that gets spread on the top was too hard to cut after being in the refrigerator. You can add more until you get it to a consistency you prefer. Thank you Anna for sharing the original version of this!
White Chocolate Lemon Pie
2 cups (12 oz) white chocolate bars, chopped (2 boxes)
3/4 - 1 cup whipping cream (depending on your preference)
4 tablespoons butter, cut into pieces and room temperature
1 6 oz graham cracker pie crust ( I used the extra serving size and it was fine)
1 (21-ounce) can Lemon Pie Filling or use your own recipe
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 - 1 cup whipping cream (depending on your preference)
4 tablespoons butter, cut into pieces and room temperature
1 6 oz graham cracker pie crust ( I used the extra serving size and it was fine)
1 (21-ounce) can Lemon Pie Filling or use your own recipe
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon vanilla extract
Microwave chopped white chocolate and cream in a microwave-safe bowl using low heat of a microwave 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency.
Spread half of chocolate mixture into pie crust. Cover and chill remaining chocolate mixture.
Spoon lemon pie filling into chocolate-lined pie crust and set on a cookie sheet.
Beat cream cheese and powdered sugar until smooth, then add egg and vanilla extract and beat just until egg is mixed in. Pour cream cheese mixture evenly over lemon pie filling.
Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.
Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Stir and spread softened chocolate over set cream cheese mixture. Chill or serve immediately.
Makes 6-8 servings, Store leftovers (if any exist!) in refrigerator.