I have two boxes of left over Nilla Wafers from various parties and events that I needed to use up… plus two lemons. I wanted to make something different (other than a muffin or cupcake or bread) with this stuff, so I searched the internet for all kinds of inspiration!
I came across a few recipes for pie crusts made with Nilla Wafers, lemon meringue pies, and some tarts… I decided to combine a few of the ideas together to make one delicious dessert. This creation is a cross between a pie and a tart… mainly because I didn’t have a tart pan and I didn’t really want to go all out and make a lemon meringue pie.
It starts with a pre-baked Nilla Wafer pie crust then I fill it with a sweet lemon filling… bake it and let it cool. Then I top it all off with my favorite raspberry preserve and a drizzle of white chocolate and put it in the fridge to set. Now, if I wanted to get really fancy… I’d dollop each slice with some heavy cream and top with a few fresh raspberries. But, let’s not get too carried away with ourselves!
Nilla Wafer Pie Crust
Need an easy pie crust? This Nilla Wafer crust is quick and simple and so tasty!
Ingredients
- 50 Nilla Wafers
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar, heaping
Instructions
- Preheat oven to 350 F degrees. Gently spray 9in pie plate with cooking spray.
- Add the Nilla Wafers and sugar to your food processor and run on high until they are in very fine pieces.
- With the processor on low, slowly pour in the melted butter. Increase to high speed until combined.
- Take the blade out, scrape the sides of the bowl and make sure all the butter has been incorporated.
- Dumb the crumbs into the pie plate. Evenly press the crumbs up the sides and the bottom of the pie plate. This may take a few minutes, but you want to make sure the crumbs are evenly distributed.
- Bake for 7-8 minutes.
- Remove to a wire rack while you make your filling.
Notes
If you're baking a pie that requires a lot of time in the oven, you may want to skip the pre-baking of this crust. It browns up easily on the edges when in the oven for too long.
Lemon Raspberry Tart Pie
Not quite a tart.... not quite a pie... but quite definitely delicious!
Ingredients
- 6 large eggs, room temperature
- 1 1/2 cups sugar
- Zest of one lemon
- 2/3 cup fresh squeezed lemon juice (approx the juice of 2 lemons), strained
- scant 1 cup heavy cream
- 1 pre-made Nilla Wafer pie crust
- 1 cup raspberry jam, warmed
- 4oz white chocolate, melted
- fresh whipped cream
- fresh raspberries
Instructions
- Preheat oven to 375 F degrees.
- In a small bowl, zest the lemon. Add the sugar and press the sugar into the lemon, releasing all the oils. Do this for about 2-3 minutes until the sugar becomes fluffy.
- In a large bowl, whisk together the eggs until just combined.
- Add the sugar and lemon juice and whisk until incorporated.
- Gently fold in the heavy cream.
- Pour mixture into pre-baked Nilla Wafer pie crust.
- Bake for 30-35 minutes or until the filling appears set or until it cracks and puffs in the middle.
- Let cool on a wire rack for about 35 minutes then chill in the refrigerator for about 90 minutes (or until firm, cold, set).
- Once cooled and set, spread the warmed raspberry jam over the top of the tart using an off-set spatula.
- Melt the white chocolate in a double-boiler. Using a piping bag, pipe zig-zag lines of white chocolate across the top of the tart-pie.
- Place back in the refrigerator for 30 more minutes.
- Cut into slices and serve with a dollop of fresh whipped cream and raspberries.
- Store in refrigerator.
Recipe inspired by Just Jenn & Gourmande in the Kitchen
Brenda
Monday 20th of February 2012
It looks perfectly delicious! I'm going to the store for Nilla Wafers.
Cupcake and Talk
Monday 20th of February 2012
I have always wanted to make a pie.This recipe sounds easy enough. My favorite part of the pie is the crust. I hope my pie comes out as good as your photos look. Thank you.