Lemon Berry Cream Pie
Sweet berries combine with tart lemon filling in this chilled summer pie.
  • Makes: 6-8 servings
  • Prep Time: 30 minutes plus 4 hours chilling time
  • Cook Time: 15 minutes (for crust)
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions

  1. To make crust, process wafers and cashews into crumbs. Combine with butter until well mixed. Press into a 9-inch pie pan. Bake for 10 to 15 minutes at 350 degrees, until golden. Cool.
  2. To make filling, whisk condensed milk and lemon juice until well mixed and thick. Spoon into crust and refrigerate for at least 4 hours to allow filling to set.
  3. For topping, whip cream until thick. Stir in sugar and vanilla. Spread evenly over pie filling, leaving a small amount for garnish. Decorate pie as desired with berries, and accent with remaining whipped cream.
    For Tennessee Star decoration: Decorate rim with a circle of raspberries. Form the flag emblem by filling in the remaining space with blueberries, leaving three holes. Create stars using whipped cream.

Tips & Notes

The longer you stir in the lemon juice, the more it curdles the proteins in the condensed milk, which makes for a thicker filling. Keep the pie chilled as long as possible before serving.

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