Easy Lemon Cream Pie
User Reviews
5
Easy Lemon Cream Pie
Description
This Easy Lemon Cream Pie starts with a crust formed from crushed vanilla wafers combined with melted butter and sugar, pressed into a pie plate and briefly baked until set, then cooled in the refrigerator for firmness. The filling combines sweetened condensed milk with freshly zested and juiced lemons and vanilla extract, imparting a balance of brightness and sweetness.
Heavy whipping cream is whipped to stiff peaks separately and then gently folded with portions of the lemon-condensed milk mixture to maintain airiness. The combined filling is poured into the cooled crust and chilled to set into a light cream pie with a smooth, tangy finish.
The contrast between the crumbly, buttery crust and the creamy lemon filling provides a refreshing dessert that balances sweetness with citrus tang. Lemon slices from unused portions can be added for garnish and visual appeal.
Using vanilla wafers or graham crackers as the crust base offers flexibility in flavor and texture, and a store-bought crust may be used as a simpler alternative.
Ingredients
Pie Crust*
- 1.5 cups vanilla wafers $0.83, crushed
- 6 Tbsp butter $0.54, melted
- 2 Tbsp sugar $0.04
Lemon Cream Filling
- 1 oz. can sweetened condensed milk $1.25
- 3 lemon $1.54, plural
- 1 tsp vanilla extract $0.28
- 1 cup heavy whipping cream $0.78
Instructions
- Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
- Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
- Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.
- Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
- In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
- Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
- Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.
Notes
- For a softer crust, press the filling directly into the pie plate without baking.
- Use vanilla wafers or graham crackers for the crust, depending on your preferred flavor.
- A prepared store-bought pie crust can replace the crust recipe for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 462kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Sodium | 244mg | 10% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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