Lemon Truffle Pie
Experience the perfect balance of zesty citrus and velvety sweetness with this Lemon Truffle Pie, a refreshing no-bake-inspired dessert your taste buds will adore. Built on a buttery graham cracker crust, this pie boasts a luscious white chocolate truffle layer, topped with a vibrant lemon-infused filling made with fresh lemon juice and zest for a burst of flavor in every bite. Finished with a cloud of whipped cream, delicate white chocolate shavings, and bright lemon slices, this pie is as beautiful as it is decadent. With just 25 minutes of prep and a minimum chill time, it's an easy yet elegant dessert perfect for gatherings or a summer treat. Whether you’re searching for a creamy citrus dessert or a show-stopping pie recipe, this Lemon Truffle Pie promises to impress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup white chocolate chips
- 0.5 cup heavy cream
- 14 ounces sweetened condensed milk
- 0.75 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup whipped cream
- 2 tablespoons white chocolate shavings or curls (for garnish)
- 3 slices lemon slices (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined and the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a measuring cup to pack it tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a heatproof bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Pour the melted white chocolate mixture into the cooled crust, spreading it evenly to create the truffle layer. Place the crust in the refrigerator to chill for 30 minutes or until the chocolate is set.
In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened.
Pour the lemon filling over the chilled white chocolate layer, spreading it evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Before serving, top the pie with whipped cream, spreading or piping it decoratively over the surface.
Garnish the pie with white chocolate shavings and lemon slices for an elegant touch.
Slice and serve chilled. Enjoy this creamy, zesty treat!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 54.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
