LEMON SHAKER PIE WITH BLACK PEPPER CRUST
1 recipe Carla’s perfect pie crust
1 teaspoon ground black pepper
2 1/2 cups sugar
1 egg white (whipped)
6 large eggs (beaten)
1 teaspoon salt
whipped cream (to serve)
For the Perfect Pie Crust: combine the flour and freshly ground black pepper together. Continue with the Perfect Pie Crust recipe.
Preheat oven to 350ºF.
Roll the pie crust until 1/4-inch thick and 11-inches around. Place in a 9-inch pie plate. Fold the edges under and crimp, trimming any remaining pie dough. Pierce dough with the prongs of a fork. Freeze for 20 minutes. Remove from freezer and line with parchment paper and baking beans. Bake for 20 minutes or until the crust is a light brown. Remove the baking beans and continue to bake for an additional 10 minutes until the bottom is set. Remove from the oven and allow to cool completely.
For the Lemon Filling: wash and cut the lemons into paper thin slices using a mandolin set over a large bowl to collect any lemon juice. Remove any lemon seeds. Add the sugar and mix to combine. Cover the bowl with plastic wrap and allow to sit in the refrigerator overnight.
Brush the egg white over the pie crust to act as a seal. Remove lemons from the sugar and begin layering them flat in the pie crust. Add eggs and salt to the bowl of lemon juice and sugar and whisk until combined. Pour mixture over the lemon slices.
Bake for 1 hour, rotating halfway through bake time until the filling jiggles slightly. Shield pie crust or pie with foil if getting too dark. Remove from the oven and allow to cool for 1 hour. Serve with whipped cream.