• Ingredients
  • Piroucrisp cookie crumbs* 1 1/2 cups
  • sugar 1/4 cup
  • Pinch salt
  • butter, melted 6 Tbsp.
  • cream cheese, softened 8 oz.
  • can sweetened condensed milk 14 oz.
  • lemon juice 1/3 cup
  • lemon zest, about three medium sized lemons 1 Tbsp.
  • vanilla extract 1 tsp.
  • yellow food coloring 5 drops
  • Whipped cream
  • Piroucrisp cookies, cut in half
  • Lemon slices
  • Raw turbinado sugar
  • Crystallized candied ginger, finely diced
mm Jane Winspear Published 35 recipes

  • Information
  • Duration 2 hrs and 40 mins
  • Intended for 6
  • Difficulty level Easy
  • Prepares in 5 steps
  • Ingredients 15

Steps to Complete

Step 1

Prepare the crust: Preheat the oven to 350-degrees. In a medium-sized bowl, stir together Piroucrisp cookie crumbs, sugar, and salt. Pour in butter, and mix well.

Step 2

Transfer the crumb mixture to a 9-inch pie dish, and press the crumbs firmly and evenly into the bottom of the dish and up the sides. Bake the crust 7 minutes, remove to a cooling rack, and allow to cool completely.

Step 3

Make the filling: Place the cream cheese in the bowl of your stand mixer and beat until smooth. Add the remaining filling ingredients and beat until as smooth as possible, 5 minutes or so. Pour the filling into the cooled pie crust and smooth the top with an offset spatula (or the backside of a bread knife).

Step 4

Cover the pie with plastic wrap and refrigerate for at least 2 hours.

Step 5

Decorate: Before service, garnish pie with whipped cream and any desired toppings, such as additional cookie pieces, lemon slices, turbinado sugar, or even crystallized ginger for a little kick.

*By some tragedy, should you run out of Piroucrisp cookies to achieve the full 1 1/2 cups for the crust, you can substitute some graham cracker crumbs in to make up the difference. But really, nothing beats the flavor of straight Piroucrisp cookie crumbs.

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