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5
from 1 vote
Honey Maid™ Lemon Pie
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
587
kcal
Author:
Dan from Platter Talk
Ingredients
10
oz.
2/3 box of Honey Maid™ chocolate graham crackers
1/2
cup
of butter
softened to room temperature plus 3 tablespoons
8
oz.
cream cheese
softened to room temperature
1 2/3
cup
sugar
divided
1/3
cup
corn starch
1 1/2
cups
water
8
egg yolks
juice from 3 large lemons
1
tablespoon
lemon zest
1
cup
fresh blueberries
2
tablespoons
powdered sugar for garnish
optional
Instructions
Preheat oven to 350 degrees F.
Finely crush graham crackers and place in large mixing bowl.
Add 1/2 cup butter, cream cheese, and 2/3 cup of sugar to crumbs and thoroughly mix, using either hands or stand mixer.
Place mixture in ungreased 9" pie plate or iron skillet of comparable size.
Use hands to uniformly spread mixture on bottom and sides of pan or skillet.
Place in oven and bake for 15 minutes, leave oven on.
Meanwhile, combine 1 cup of sugar, cornstarch, remaining butter and egg yolks and place in non-reactive pan and over medium heat.
Gradually add water and stir mixture for about 8 minutes adding lemon juice and bring to simmer.
Reduce heat to keep filling warm until crust is out of oven.
Place filling in crust and add evenly distribute blueberries, using rubber spatula to gently incorporate berries.
Top with lemon zest.
Place pie in oven for additional 25 minutes or until filling is firm.
Remove from oven, allow to cool and set.
Garnish with powdered sugar, if desired.
Nutrition
Calories:
587
kcal
|
Carbohydrates:
81
g
|
Protein:
7
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Cholesterol:
257
mg
|
Sodium:
322
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
54
g
|
Vitamin A:
1005
IU
|
Vitamin C:
5
mg
|
Calcium:
56
mg
|
Iron:
1
mg