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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