Description
Creamy and zesty, this lemon cream pie delivers sunshine on a plate with its silky filling and buttery graham cracker crust. Refreshing citrus notes dance alongside sweet cream, promising a delightful dessert you’ll savor down to the last delectable bite.
Ingredients
Scale
Crust Ingredients:
- 60 Nilla Wafers
- 1/3 cup (80 milliliters) butter, melted
- 1/4 cup (50 grams) sugar
Filling Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 14 ounces (397 grams) sweetened condensed milk
- 1/4 cup (60 milliliters) lemon juice
- 2 tablespoons lemon zest
- 4 drops yellow food coloring (optional)
Topping Ingredients:
- 1 1/4 cups (300 milliliters) heavy cream
- 1/2 cup (60 grams) powdered sugar
Instructions
- Prepare the oven to a toasty 375°F (190°C), ensuring precise temperature for perfect crust formation.
- Transform vanilla wafers into delicate crumbs using a food processor, creating a fine, uniform texture.
- Blend wafer crumbs with melted butter and sugar in a small bowl, mixing until ingredients harmonize completely.
- Carefully press the crumb mixture into a 9-inch pie pan, crafting an even, compact crust layer.
- Bake the crust for 6-8 minutes until edges develop a delicate golden hue, then extract and allow to cool naturally.
- Chill the crust in the refrigerator for a minimum of 1 hour, enhancing its structural integrity.
- Whip heavy cream for approximately 2 minutes, then incorporate powdered sugar, beating until peaks stand tall and firm.
- In a separate large bowl, combine cream cheese, sweetened condensed milk, lemon juice, and zest, blending until silky and uniform. Optional: introduce yellow food coloring for enhanced visual appeal.
- Tenderly fold the whipped cream into the lemon mixture, ensuring smooth, complete integration.
- Transfer the filling into the chilled crust, spreading with precision to create an even surface.
- Whisk additional heavy cream with powdered sugar until peaks form robustly.
- Artfully spread or pipe the fresh whipped cream atop the pie, creating an elegant finishing touch.
- Refrigerate the pie for at least 1 hour to set, then slice and savor the creamy, tangy delight.
Notes
- Customize the crust by substituting vanilla wafers with graham crackers or gingersnap cookies for a unique flavor twist.
- Create a gluten-free version by using gluten-free cookie crumbs or almond flour as a base.
- Enhance the lemon flavor by adding a splash of lemon extract or using Meyer lemons for a more complex citrus profile.
- Stabilize the whipped cream topping by adding a teaspoon of cornstarch to prevent weeping and maintain its fluffy texture longer.
- Prep Time: 20 minutes
- Cook Time: 6-8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 348
- Sugar: 33 g
- Sodium: 148 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg