Hands down, lemon is probably my favorite flavor. Lemon meringue pie is one of my favorite pies. Lemon tarts are a close second with hand whipped cream and a cherry inside of a tiny graham cracker crust. However this lemon supreme pie may well trump them all. My first encounter with this particular specimen of deliciousness was when I was a pre teen. We had moved to Arizona from New Jersey where they had the Village Inn restaurant chain. Half pancake house, half pie house, Village Inn was a family favorite. One of those chains that evolved out of the diner era and moved right into the sit down restaurant era. When you walked in to the lobby to be seated, you were presented with a refrigerated case filled with delicious pies. So many pies! The standard apple, cherry, blueberry and peach double crust pies. The old favorite coconut, banana and custard cream pies and then there were these delicious beasts on the bottom shelf. Supreme pies! Pies that were such amazing combinations that it boggled the mind. I mean, who thought of these?! Surely they were most highly evolved super humans, who had incredible skills to be able to put together the likes of the French silk supreme pie, the cherry supreme pie, the pumpkin mousse pie and my personal all time favorite, the lemon supreme pie! One bite and I was hooked!
We moved to North Carolina exactly 10 years ago. They don’t have either Village Inn, nor their sister chain, The Baker’s Square in my neck of the woods, so I am left to my own devices to make a version of Lemon Supreme Pie to satisfy and take a place of honor on my holiday table. This pie is almost no bake. You really need to bake a pastry shell for this one. Graham cracker just won’t cut it.
I used my cream cheese pie crust for this pie. You can see how I made that here: http://bit.ly/1y9m10O
How to roll out a pie crust: http://bit.ly/1Mi3fYd
How to blind bake a pie shell: http://bit.ly/1kR7Vi0
Easy, microwave lemon curd recipe: http://bit.ly/OizNuy
The rest of this pie is, well, easy as pie. To coin a phrase. Just a base of sweetened cream cheese with whipped cream folded in for good measure then poured into that pre baked pie shell and topped with your choice of lemon filling. I have chosen to use a good quality canned lemon filling, but you can also use a homemade version or my lemon curd recipe or even the old standby of Jell-O cooked lemon pudding that my mom always used for lemon meringue pies. Any of these would be an appropriate option for the topping. I topped mine like Village Inn used to, with swirls of stabilized whipped cream all round for a beautiful presentation.
You will want to refrigerate this pie for at least 8 hours or even better, overnight to be sure of pretty and clean slices when serving. This is a great pie to make ahead for Thanksgiving and can be made up to two days in advance. But be sure to keep it in the fridge and not in the freezer.
This pie was delicious and very comparable to the original version. The only thing missing was the flimsy metal pie tin that we used to get when we ordered a whole pie! Definitely a keeper and if you are lemon love then this pie is for you!
I hope you give this lemon supreme pie a try and I hope you love it!
Happy Eating!
A printable version of this recipe will be available on my website
http://bit.ly/2epuOIN
Business Inquiries can be sent to:
[email protected]
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
http://eepurl.com/TZCV5
Don’t forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
http://bit.ly/17JVMTP
Subscribe to Rick’s Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
http://bit.ly/1ixCK8W
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
Read my Blog: http://bit.ly/15R5GvV
***MAILING ADDRESS****
Noreen’s Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
[email protected]
Noreen’s Kitchen Community Guidelines (The Rules)
http://bit.ly/1gZcwJF
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen’s Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen’s Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.