Sometimes when I have things on my grocery list, like a few lemons for example, I find myself at Costco buying 57 lemons simply because it’s a really great deal on 57 lemons and it saves me a trip to the grocery store for my 3 lemons. Then without fail I find myself at home frantically thinking of things to make before my 57 lemons (or limes, or that industrial sized bag of broccoli- seriously I have never once in my life finished one of those broccoli bags) goes bad. Hence here we are at Easy Lemon Cream Pie.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Crust – You can use a store-bought graham cracker crust if you’d like, but a homemade on is quick and easy. Because store-bought crusts tend to be small, and this recipe makes a lot of filling and topping, you might even get two pies this way.
- graham cracker crumbs
- brown sugar
- melted butter
- Filling
- instant vanilla pudding mix – We’re using a boxed pudding mix, but no worries, we’re not going to just make lemon flavored pudding. You’ll be using cream, sweetened condensed milk, and fresh lemons for amazing flavor. The pudding adds a beautiful creaminess (without eggs) and provides stability. Don’t use lemon pudding, because we don’t want that artificial flavor in there, just go for the vanilla and we’ll get all of the lemon flavor from actual lemons.
- fresh lemon zest and juice
- milk
- sweetened condensed milk
- Topping
- whipping cream
- powdered sugar
- vanilla extract
- Optional garnishes
- candied lemon slices – Click here to learn how to make candied lemon slices.
- additional graham crackers
How to Make Easy Lemon Cream Pie
- First you’ll mix up a super simple graham cracker crust. You can pop it in the fridge to firm up while you make the filling, or bake it for a few minutes if you like a crispier crust.
- Then you’ll mix up your filling. Instant pudding mix, lemon juice, sweetened condensed milk, and a little regular milk get folded together with whipped cream for a luscious, fluffy lemon filling. You’ll fill your crust and then it needs a good 4-6 hours minimum to firm up in the fridge enough to hold its shape when sliced.
- When ready to serve, you’ll make a simple sweetened whipped cream to plop on the top. If desired, you can make some candied lemons for garnish, or sprinkle with some extra graham cracker crumbs.
Storing and Other Tips
- Store leftover pie, covered in plastic wrap, in the fridge and enjoy within 2-3 days for best results.
- If you’d like to plan ahead you can make the pie through adding the filling and then cover and refrigerate for up to 24 hours before topping and serving.
Frequently Asked Questions
Can I use lemon flavored pudding mix?
I find the fresh lemon added to this recipe tastes best. The acid from the lemon juice reacts with the dairy ingredients which helps the pie set up nice and firmly so you can slice it. If you want to try lemon flavored pudding you certainly could, but I would still plan on adding the fresh lemon!
Can I make this pie gluten-free?
Definitely. Just use your favorite gluten-free graham crackers to make the crust, or buy a pre-made gluten free graham cracker crust.
Can I make this into mini pies?
Definitely! If you buy the mini graham pie crusts, I would expect you could make at least 10 from this recipe, possibly more.
Easy Lemon Cream Pie
This tart and creamy lemon pie whips up quickly. It can be completely no-bake if desired and is perfect for spring or summer celebrations!
Servings
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons melted butter
Pie Filling
- 3.4 ounces vanilla instant pudding mix (the small box)
- 1 tablespoon fresh lemon zest
- ½ cup freshly squeezed lemon juice
- ¼ cup milk
- 1 14- ounce can sweetened condensed milk
- 1 cup whipping cream
Topping
- 1 cup whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- optional: Candied Lemon Slices for Garnish See notes for link
- optional: Additional crushed graham crackers for garnish
Instructions
Crust
- To prepare graham cracker crust, combine cracker crumbs and sugar. Pour in melted butter and stir with a fork until well blended. Press into a standard pie plate and up sides. You may refrigerate unbaked for a softer crust, or bake at 375℉ for 5-6 minutes for a crispier crust. Cool and set aside.
Filling
- In a medium bowl combine pudding mix, lemon zest, lemon juice, milk, and sweetened condensed milk. Beat well with electric beaters and place in the fridge to chill for a few minutes.
- In a separate bowl, whip 1 cup of the whipping cream until medium-stiff peaks form. Remove pudding from the fridge and gently dollop ⅓ of the whipped cream on top of the pudding and gently stir in. Dollop the additional whipped cream, in large spoonfuls, onto the pudding mixture and gently fold the cream into the pudding mixture until well-combined.
- Pour the mixture into your prepared graham cracker crust. (There will be plenty for a full pie, so feel free to save a mini bowl for the cook to eat!). Cover with plastic and place in the fridge to chill for 4-6 hours, or overnight.
Topping
- Before serving, whip the remaining 1 cup cream with powdered sugar and vanilla until medium peaks form. Spread on top of pie (again, there is a generous amount, so use a little to top your secret serving you saved. You deserve it, you made a pie). Garnish with candied lemon slices and crushed graham crackers if desired.
Notes
- Store leftover pie, covered in plastic wrap, in the fridge and enjoy within 2-3 days for best results.
- If you’d like to plan ahead you can make the pie through adding the filling and then cover and refrigerate for up to 24 hours before topping and serving.
- How to Make Candied Lemon Slices
Nutrition
Serving: 1slice (1/8th of pie), Calories: 613kcal, Carbohydrates: 67g, Protein: 7g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 108mg, Sodium: 336mg, Potassium: 324mg, Fiber: 1g, Sugar: 56g, Vitamin A: 1290IU, Vitamin C: 9mg, Calcium: 223mg, Iron: 1mg
Calories: 613kcal
Cost: $8
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Questions & Reviews
Looks and sounds yummy! One question, in your directions you state to use a ‘standard’ pie plate, which is usually a 9″ regular, but the link you gave for the one you used is for a 10.25″ deep dish….which one should I use?
It really doesn’t matter 🙂 Anything close to that is fine!
Looks great…and wanted to say that I’ve been making broccoli salad (w/o bacon but with a little sharp cheddar) with the end of that never-ending-broccoli bag. Maybe that sounds good to you?
Thanks for the recipe! This will be my mother’s day treat to myself!
Seems those plates are illusive! I know these won’t replace your baby, Clinton Kelly’s line at Macy’s has a similar look http://m.macys.com/shop/product/clinton-kelly-effortless-table-set-of-six-different-dessert-plates?ID=1539212&CategoryID=53629
And you might want to check out these aqua beauties, if you don’t already have a set http://m.macys.com/shop/product/lenox-dinnerware-floral-fusion-aqua-4-piece-place-setting?ID=528090&choiceId=cidK30011-279d4bc5-047c-4a60-8d1e-006ad86ad5db%2540H26%2540Enjoy%20extra%2025%25%20or%2010%25%20off%20during%20Macy%27s%20Friends%20%2526%20Family!%252453629%2524528090
I want to try this with lime! Do you think I could swap out equal amount of lemon for lime?
Yep, I’m sure it would be amazing with lime. I would just do it to taste!
I live in AZ where everybody and their dog has citrus trees and is happy to share their bounty. I juice up TONS of lemons during citrus season, then freeze them in 1-cup quantities in Ziploc bags so I can use them all year long. The only time I buy lemons is when I need zest in the off-season. This looks yummy!
I’m pretty sure you can freeze the zest too 😉 in case you don’t want to buy that 1 lemon randomly in the off season 😛
Yum! I have been waiting for this post since you did the candied lemon slices. As for the Costco size bag of broccoli, have you tried broccoli pesto? We like it. Also, I put broccoli in smoothies. I know that sounds weird, and if you ever meet anyone that says, ” it’s so good, you can’t even taste it”, they are lying! You can absolutely taste it and it is not so delicious but it is tolerable. I started with just 1 piece of broccoli until I didn’t mind it and have slowly been increasing it, I’m up to about 6 pieces per smoothie and I don’t love it, but I don’t mind it either and it is worth it to me to get in the extra veggies.
Haha, I love that you said that. You can ALWYAYS TASTE IT. lol
At least you have the name of the pattern!
I love that plate, too! How about this?!!
http://www.anthropologie.com/anthro/pdp/detail.jsp?&id=073804&catId=HOME-TABLETOP-DINNERWARE&pushId=HOME-TABLETOP-DINNERWARE&popId=HOME&navAction=top&navCount=138&color=095&isProduct=true&fromCategoryPage=true&subCategoryId=HOME-DINNER-COLLECTIONS#/
Oh perfect! Thank you! Now if I could only find it… 🙁
I know, right! 🙁 I’ve never used this website before but, it may be worth a shot.
http://www.replacements.com
I did a quick search for the pattern and I didn’t see it pop up. But, maybe you can email them and ask if they’ll look for it. They say they are constantly adding patterns. They get their stock from estate sales and auctions, in addition to dept. stores, etc. And they have carried a large number of Anthropologie plates before, it looks like. Good luck!
Good to know, thanks!
One lemon down, 56 more to go! The pie looks delish; creamy, sweet-tangy…Just might have to make it for mother’s day!
So I’m in CA, so your timed posts pop up RIGHT as I’m supposed to be going to bed, but I hate the little red number alert on my feedly button when I’m closing everything down at night, so I read your post maybe 30 seconds after it’s posted… and got to the end, and immediately scrolled to the (duh, empty) comments section hoping someone had given you the answer to your plate issue. And then I laughed at myself because… it’s been literally 2 minutes MAYBE since you posted at this point, so I’m commenting to tell you that I really hope somebody helps a sista out. And also a bit because I already belong in bed, so everything’s a little funnier than it should be 😉 Like me thinking there would be hundreds of comments already. (I’m sure there will be tomorrow and SOMEONE out there can help a sista out! Good luck!)
Haha, you are too funny! Get to bed, girl! I’m confident SOMEONE on the internet will solve all my problems, lol!