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Wow your family or guests with The Best Sugar Cookie Lemon Pie ever!
This delicious pie uses a sugar cookie crust and strikes just the right balance between sweet and tart!
Plus, check out 22 other great pies at the end of this blog post.
©Aimée Geroux | https://extremecouponingmom.ca
The Best Sugar Cookie Lemon Pie
With its sugar cookie crust, lemon curd filling and delicious whipped cream cheese topping, this sugar cookie lemon pie will be a must-have dessert.
What You Will Need:
Below are the ingredients you will need to make the best sugar cookie lemon pie.
Crust:
- 1 bag Betty Crocker sugar cookie mix (496g)
- 1 stick unsalted butter, softened
Pie Filling:
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/4 cup water
- 3 egg yolks
- zest from a large lemon
- 1/3 cup lemon juice
- 3 tbsp unsalted butter
Whipped Topping:
- 1/4 cup softened cream cheese
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- lemon zest for garnish
How To Make The Best Sugar Cookie Lemon Pie
Follow along with the step-by-step process photos for The Best Sugar Cookie Lemon Pie and then find the printable recipe below!
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Gather all of the ingredients you will need to make the best sugar cookie lemon pie.
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Let’s Make The Crust
Preheat oven to 350 degrees and prepare a 9-inch pie pan with non-stick spray.
In a large bowl, add in the sugar cookie mix and the softened butter.
©Aimée Geroux | https://extremecouponingmom.ca
Cut the butter into the mix until it’s nice and crumbly.
©Aimée Geroux | https://extremecouponingmom.ca
Take about 2 cups of the mix and pour it into the prepared pie pan.
Save the rest to make a second pie.
©Aimée Geroux | https://extremecouponingmom.ca
Pack the crust mixture into the pie pan and work it’s way up the sides.
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Bake for 10 minutes and set aside to cool.
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Let’s Make The Filling
Gather the ingredients you will need to make the filling.
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In a saucepan, combine the sugar, cornstarch, water, lemon zest and lemon juice.
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Heat on medium-high heat until the mixture begins to boil and cook for about a minute longer.
You know it’s ready when the mixture begins to get bubbles and thickens up.
Remove from heat.
©Aimée Geroux | https://extremecouponingmom.ca
In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
©Aimée Geroux | https://extremecouponingmom.ca
Then pour the mixture back into the saucepan, add in the butter and continue cooking.
Once the mixture begins to boil, cook for an additional 2 minutes.
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Grab your cooled sugar cookie pie crust.
©Aimée Geroux | https://extremecouponingmom.ca
Pour the mixture into the cooled sugar cookie pie crust.
©Aimée Geroux | https://extremecouponingmom.ca
Allow it to rest for 15-20 minutes.
Cover the pie loosely with foil and refrigerate for at least 3 hours to allow it to set.
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Time To Make The Whipped Topping
Gather the ingredients you will need to make the topping.
When the pie has set for 3 hours, take your mixing bowl and stick it in the freezer for 15 minutes.
Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients.
Mix until peaks form.
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Spread the whipped topping over the chilled pie.
©Aimée Geroux | https://extremecouponingmom.ca
Top with lemon zest.
©Aimée Geroux | https://extremecouponingmom.ca
Keep the pie leftovers chilled.
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Cut yourself a slice, or two.
Look at that deliciousness.
©Aimée Geroux | https://extremecouponingmom.ca
Now it is time to enjoy the best sugar cookie lemon pie!
The Best Sugar Cookie Lemon Pie
Ingredients
Crust:
- 1 bag Betty Crocker sugar cookie mix (496g)
- 1 stick unsalted butter, softened
Pie Filling:
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/4 cup water
- 3 egg yolks
- zest from a large lemon
- 1/3 cup lemon juice
- 3 tbsp unsalted butter
Whipped Topping:
- 1/4 cup softened cream cheese
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- lemon zest for garnish
Instructions
Crust:
- Preheat oven to 350 degrees and prepare a 9-inch pie pan with non-stick spray.
- In a large bowl, add in the sugar cookie mix and the softened butter.
- Cut the butter into the mix until it’s nice and crumbly.
- Take about 2 cups of the mix and pour it into the prepared pie pan. Save the rest to make a second pie.
- Pack the crust mixture into the pie pan and work it’s way up the sides.
- Bake for 10 minutes and set aside to cool.
Filling:
- In a saucepan, combine the sugar, cornstarch, water, lemon zest and lemon juice.
- Heat on medium-high heat until the mixture begins to boil and cook for about a minute longer.
- You know it’s ready when the mixture begins to get bubbles and thickens up. Remove from heat.
- In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
- Then pour the mixture back into the saucepan, add in the butter and continue cooking.
- Once the mixture begins to boil, cook for an additional 2 minutes.
- Pour the mixture into the cooled sugar cookie pie crust.
- Allow it to rest for 15-20 minutes. Cover the pie loosely with foil and refrigerate for at least 3 hours to allow it to set.
Whipped Topping:
- Gather the ingredients you will need to make the topping.
- When the pie has set for 3 hours, take your mixing bowl and stick it in the freezer for 15 minutes.
- Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients.
- Mix until peaks form.
- Spread the whipped topping over the chilled pie and top with lemon zest.
- Keep the pie leftovers chilled.
©Aimée Geroux | https://extremecouponingmom.ca
More Great Dessert & Dinner Pies To Try
Check out these other sweet and savoury pies to try for your next meal or dessert.
©Aimée Geroux | https://extremecouponingmom.ca
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