Chick-A-Fil-A Lemon Pie

Chick-A-Fil-A Lemon Pie
Refreshing, rich, lemony goodness and very tasty - with a nice bit of crunch from the graham cracker crust - this pie is served with 2 vanilla wafers - a nice combination of lemon and vanilla.

1 Pre-baked flaky-styled Pie Shell (No, they do not make them instore! They don’t use a particular brand.

Filling:
2 cups Sugar
3/4 cup Cornstarch
1 teaspoon Salt
2 cups Water
6 Yolks, well beaten
3 tablespoons Unsalted Butter
1/2 cup Fresh Lemon Juice
2 tablespoons Very Finely Grated Lemon Rind

Meringue:
1 cup Cold Water
2 tablespoons Corn Starch
4 tablespoons Sugar
3/4 cup Caster Sugar (Superfine Sugar)
1 tablespoon Cornstarch
6 Egg Whites (at room temperature)

First: the filling:

  1. To make filling, combine sugar, cornstarch and salt in a heavy saucepan
    and mix well.

  2. Add about 1/3 of the water, and blend well until there are no lumps. Add
    remaining water and blend well. Over medium-low heat, slowly bring to a boil
    (about 5 minutes) while constantly stirring. Mixture will turn clear.

  3. Turn heat to low, and simmer for about another minute.

  4. Remove about 1/2 cup of the mixture from the saucepan, and quickly mix
    into egg yolks. Once mixed, add eggs back into hot mixture and quickly but
    gently mix in well. Bring back to a low boil over low heat.

  5. Remove from heat, and add butter, lemon juice, and lemon rind. Gently mix
    well.

  6. Immediately pour into the pie shell.

Now, the meringue. (This should ideally be made and ready to whack on, once the pie filling is in the shell, and still hot. But, if it is warm, it will
still work!)

  1. To make gel, mix one cup of cold water, 2-tbsp. corn starch & 4
    tablespoons sugar in a small saucepan. Cook over low heat until it forms a
    clear gel.

  2. To prepare sugar for meringue, thoroughly mix 1 tablespoon of cornstarch
    with 3/4 cup superfine sugar. Grind sugar & corn starch mixture into a fine
    powder using an electric coffee bean grinder and set aside.

  3. Add to egg whites, and whip until soft peaks form. Slowly add clear gel
    in small amounts and thoroughly beat in slowly. Do not be impatient. This
    is a slow process. Whip until stiff peaks are formed, and meringue is
    glossy.

  4. Place whipped meringue on hot pie, making as high as possible. Pop in a
    high oven (400 degrees F.) for 10 minutes, until golden on top. Remove from
    oven,let cool to room temp. Place in refrigerator until ready!

Chick-Fil-A uses a graham cracker crust not a flaky pie crust, other than that the recipe sounds very tasty.