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!
- 50 Nilla Wafers
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar, heaping
- 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.
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.
- 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
- 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.