Smooth and Creamy Lemon Truffle Pie
Indulge in the luscious decadence of this Smooth and Creamy Lemon Truffle Pie, an irresistible dessert that perfectly balances sweet and tangy flavors. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a velvety mixture of white chocolate, cream cheese, and fresh lemon juice, delivering a creamy texture that's pure bliss. Enhanced with a hint of zesty lemon zest for brightness and folded with light, airy whipped cream, this no-bake filling sets beautifully in the fridge, making it an ideal make-ahead treat. Top it with dollops of whipped cream, delicate lemon slices, or extra zest for a stunning presentation that’s as delightful to look at as it is to eat. Perfect for parties, holidays, or any occasion, this lemon truffle pie is a refreshing yet indulgent dessert that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1.25 cups heavy cream
- 1.5 cups white chocolate chips
- 8 ounces cream cheese, softened
- 0.5 cups lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 0.5 cups powdered sugar
- 1 cup whipped cream (optional, for garnish)
- lemon slices or zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom and sides of a 9-inch pie pan to form a crust. Use the bottom of a measuring cup to flatten and compact the crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely on a wire rack.
In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the white chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and melted. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
Add the lemon juice, lemon zest, and powdered sugar to the cream cheese. Beat until fully combined and smooth.
Slowly mix the melted white chocolate mixture into the cream cheese mixture until incorporated.
In a separate bowl, whip the remaining 3/4 cup of heavy cream to stiff peaks using a hand mixer or stand mixer on high speed.
Gently fold the whipped cream into the lemon mixture to create a light and airy filling.
Pour the filling into the cooled graham cracker crust, spreading it evenly with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is set.
Before serving, optionally garnish the pie with whipped cream, lemon slices, or additional lemon zest for decoration.
Slice, serve, and enjoy your Smooth and Creamy Lemon Truffle Pie!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 45.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 178 mg | 4% | |
*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.
