Luscious Lemon Cream Pie
A silky smooth, creamy lemon pie with a whipped cream topping.
Equipment
- Food processor
- 9 inch pie pan
Ingredients
For the crust:
- 14 whole graham crackers
- ¼ cup sugar
- 6 tbsp butter, melted
For the pie filling:
- 3.4 oz instant vanilla pudding mix
- 1 tbsp fresh lemon zest, from about 2 medium lemons
- ½ cup lemon juice, freshly squeezed
- ¼ cup milk
- 14 oz sweetened condensed milk
- 1 cup heavy whipping cream, whipped
For the whipped topping:
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Garnish:
- 1 medium lemon or lime, sliced
Instructions
Make the crust:
- In a food processor pulse together the graham crackers and sugar until you have a mixture that resembles coarse sand.
- Add the melted butter and pulse to combine.
- Spread the crumbs out into a 9 inch pie pan, pressing them into the bottom and up the sides of the pie pan.
- Place pie crust in the fridge while you prepare the filling.
Make the filling:
- In a mixing bowl whisk together the vanilla pudding mix, milk, sweetened condensed milk, lemon zest and lemon juice. Set aside.
- In another mixing bowl, whip up 1 cup of heavy whipping cream until soft peaks form.
- Stir a third of the whipped cream into the lemon filling to combine.
- Gently fold in the remaining two thirds of the whipped cream to combine.
- Spread the filling into the graham cracker pie crust in an even layer.
- Cover the pie with plastic wrap and return it to the fridge for 4-6 hours or overnight.
Make whipped topping:
- In a large mixing bowl whip together 1 cup heavy whipping cream, ⅓ cup powdered sugar, and 1 teaspoon vanilla extract.
- Spread the whipped topping evenly over the lemon pie filling.
- Cover and keep pie refrigerated until ready to serve.
To serve:
- Top with lemon or lime slices, optional.
Notes
Optional: Pie crust can be baked at 350 ° for 5-6 minutes for a crunchier crust. Allow the crust to cool completely before adding the pie filling.