“OMG this is SO good – like sell in a restaurant good! Amazing!!!! It’s “RQ,” or “restaurant quality!”
Were you baking this earlier this morning? I thought I smelled something…uh..delicious wafting thought the halls. OMG!”
And, I was worried.
I’d never created a crust with açai superfood powder before and was a little disappointed the intended vibrant magenta color did not result pre or past baking. And, I over whipped the vanilla white chocolate topping – but apparently that did not matter. All the neighbor swooned at this “Celebration Pie.” – This was the day Brian secured his job! Phew – it had been a long few months. Thus, a pie was necessary to share – and the gift of belly goodness and the smiles of the recipients blesses my heart each and every day – it never gets old (neither does the security of gainful employment)!
Enjoy: an açai berry superfood pie crust, a layer of baked Meyer lemon curd custard, and then a super thick and delicious topping of vanilla white chocolate whip. WOWZA!
Vanilla White Chocolate Whip Meyer Lemon Curd Custard Açai Berry Pie
Vanilla White Chocolate Whip Meyer Lemon Curd Custard Açai Berry Pie
Crust:
1 1/3 cup all purpose flour
2/3 açaí berry powder
1 large egg
8 Tbs. ice cold butter, cubed
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 375 degrees.
Either combine all ingredients in the large bowl of a food processor and pulse until crumbly, OR mix by hand (ask me about this method – it’s super fun!)
Transfer the beady dough crumbles to parchment paper and form into a mound.
Top with another layer of parchment and roll out the dough into an 11″ pie crust round.
Transfer to a deep dish pie plate and flute the edges. Chill.
Meyer Lemon Curd Custard:
1 1/2 cups Homemade Easy Meyer Lemon Curd**
3 large eggs
Whisk together the eggs until smooth and then whisk in the lemon curd, until smooth.
Fill the unbaked pie crust with the curd custard and bake for about 40 minutes, until set.
Set aside and cool for several hours.
Vanilla White Chocolate Whip:
2 cups heavy whipping cream
1 pkg Godiva Vanilla White Chocolate Instant Pudding
zest of 1 fresh Meyer lemon**
Whip the cream until just beginning to stiffen.
Add the pudding powder and whip until stiff peaks form (I over whipped mine and it would have been better a little softer and easier to spread).
Slather in spoonfuls over the Meyer Lemon Curd Custard.
Sprinkle with fresh lemon zest.
**If Meyer lemons are unavailable, regular lemons will do.
