Lemon White Chocolate Pudding Pie
Lemon White Chocolate Pudding Pie
Yield: One 9-inch pie
Total cook time: 2.5 hours (30 mins active time)
Ingredients
For the Shortbread Crust
Unsalted Butter (Room Temp): 1/2 cup (113g)
Granulated Sugar: 1/3 cup (67g)
Large Egg Yolk: 1
Fine sea salt: 1/4 teaspoon
Flour: 1 cup (138g)
For the Filling
Granulated Sugar: 1/3 cup (67g)
Cornstarch: 1/4 cup (32g)
Lemon Zest: 1 tablespoon
Kosher Salt: 1/4 teaspoon
Large Egg Yolks: 2
Whole Milk: 2.5 cups
Vanilla Extract: 2 teaspoons
White Chocolate (Chopped): 1 cup (170g)
Unsalted Butter (Room Temperature): 4 tablespoons
Whipped Cream
Heavy Cream: 1 cup
Granulated Sugar: 2 tablespoons
Vanilla Extract: 1 teaspoon (optional)
A Few Notes:
Yes, the shortbread crust will be a bit sticky. Don’t worry, it will be fine.
If you have extra pie filling that won’t fit in your crust just pour it in a bowl, pop it the fridge, and have a snack later!
Pairs Well With:
Special equipment: 9 inch pie plate
The How To (Shortbread Crust):
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter, sugar, egg yolk, and salt on medium speed. Add the flour and beat on medium speed until a dough is formed (the dough will be sticky, but it will hold).
Using floured finger tips, press the dough firmly into your pie plate (all the way up the sides!). Prick all over with a fork.
Bake at 350 degrees F for 28-30 minutes, until golden. Set aside to cool completely.
The How To (Filling):
In the bottom of a heavy saucepan, whisk together the sugar, cornstarch, lemon zest, and kosher salt. Whisk in the egg yolks. Gradually whisk in the milk (key word: gradually!). Heat over medium heat until boiling, whisking constantly. Continue cooking for two minutes until thickened - yes, still whisking. Remove from heat. Whisk in the vanilla and white chocolate, then the butter.
Pour filling into your prepared pie crust and refrigerate for at least two hours (ideally four, and even better: overnight)
Just before serving: Beat 1 cup heavy cream with 2 tablespoons sugar. Spoon over pie.
* Keeps for three days in the fridge
