Lemon Pie
This simple, creamy Lemon Pie with a graham cracker crust is the perfect dessert for spring and summer.
Ingredients
Graham Cracker Crust (Pre made Graham Cracker Pie Crust is fine also!)
- 1¾ cup graham cracker crumbs
- 6 Tablespoons butter, melted
- 2 Tablespoons sugar
For the Lemon Pie Filling
- 1 can sweetened condensed milk (14 oz)
- 8 oz cream cheese, softened to room temperature
- ⅓ cup lemon juice (approximate amount of juice in 1-2 lemons)
- zest of two lemons
Sweetened Whipped Cream for decoration/topping (optional)
- 1 cup heavy cream or whipping cream
- ¼ cup confectioners sugar sifted (adjust to desired sweetness)
- 1 teaspoon vanilla
Instructions
For the Graham Cracker Crust
- Crush Graham Crackers ( placed in a ziplock bag and crushed with a rolling pin) until you get 1 3/4 cups of crumbs.
- Combine with 6 tablespoons of melted butter and sugar. Press crumb mixture into the bottom and sides of a 9 inch pie dish & chill while preparing the filling.
For the Lemon Pie Filling
- In a medium sized bowl, mix the sweetened condensed milk, lemon juice, lemon zest, and sweetened condensed milk. Pour into the prepared crust and chill for at least two hours to set. We added sweetened whipped cream for decoration.
For the Sweetened Whipped Cream
- Chill small mixing bowl and beaters in freezer for about 10 minutes.
- Whip heavy cream, vanilla extract, and powdered sugar together, at low-medium speed until it begins to thicken. Increase to medium-high speed. Whip until stiff peaks form. (This means that when you stop and lift the beaters from the bowl, peaks hold their shape.)
- Load the whipped cream into a disposable piping bag fitted with a large star tip (like a Wilton 2D or 1M) to decorate the pie, OR dollop onto slices.
Tried this recipe?Let us know how it was!
