Lemon Brownie Batter pie; the picture does not do justice by a long shot. It deceivingly does not look like gooey brownie batter, but just take a bite. The baked lemon butter batter looks almost cake-like, but it its a very creamy-gooey texture. It has the bite of a lemon bar but silky like a cream pie. Basically, it’s a mystifying magically delicious lemon pie.
I developed this recipe a few weeks ago and kept putting it off. Why? Because usually a new pie will take 2 to 3 pies to get it right; I really didn’t want to face the music. But, rip off the bandage I did, and much to my surprise, IT WAS FABULOUS AT FIRST BITE! Dang, I was excited. Okay, I am back down to earth.
So, to further demonstrate this batter-type filling, I used a spoon to spread a bite across a plate. Super creamy-rific!
If you are wanting maybe something more “fluffy” for a summery pie try Lemon Fluff Pie or Lemon Sour Cream Pie. Both have a great kick of lemon!
The pie shell does not need to be pre-baked, hooray! Simply mix the lemon pie batter together and spread it into the crust.
Bake for 35 minutes and top with a lemon glaze and she’s lemony perfect.
And with the lemon glaze:
Simply put, Lemon Brownie Batter Pie is simply delicious.
Don’t worry if you miss out on the last slice, it’s such an easy recipe you can bake another pie!
Lemon Brownie Batter Pie
Lemon Brownie Batter Pie; a buttery lemon batter, luscious and deceivingly creamy, a kissing cousin of a lemon bar, topped with lemon glaze of course.
8
20
minutes0
minutes35
minutesKeep the screen of your device on
Ingredients
- Lemon Brownie Batter Filling
1 cup butter, softened
1-1/3 cups pure cane sugar
3 large eggs
1/2 cup lemon juice
Zest of one lemon
1 teaspoon vanilla
1/2 teaspoon salt
1-1/3 cups all-purpose flour
- Lemon Glaze
1 cup powdered sugar
3 tablespoons lemon juice
- Grandma's Pie Crust – One Single Crust 9-inch pie shell
1 cup flour (see notes below for instructions on gluten free)
1/2 cup butter
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cold cold water
Directions
- Grandma’s Pie Crust
- In a large bowl stir together all dry ingredients.
- Using a large serving fork (or pastry cutter) cut in the shortening until crumbly pea size.
- Add the cold water all at once, stir just until combined (about 6 or 7 stirs is all it should take).
- On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
- Lemon Brownie Batter Filling and Assembly
- Pre-heat oven to 350 F.
- In a large bowl, add the sugar and butter. Using an electric mixer (like KitchenAid) beat the sugar and butter together for about 2 to 3 minutes.
- Add the eggs, lemon juice, lemon zest, salt, and vanilla. Beat with mixer another 2 minutes to ensure eggs are thoroughly beaten in.
- Keep the mixer going and slowly add in the flour making the batter. Once the flour is fully incorporated, spread the lemon batter into the prepared pie shell.
- Bake at 350 F for 35 minutes.
- Make the lemon glaze by mixing the powder sugar and lemon juice together. Drizzle over the pie and let cool completely before serving. Store extra pie in refrigerator.
