Description
This Easy Lemon Cream Pie features a buttery graham cracker crust filled with a smooth, tangy lemon cream made from sweetened condensed milk, fresh lemon juice, and cream cheese. Topped with fluffy homemade whipped cream, this no-fuss dessert is perfectly refreshing and ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Lemon Cream Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake at 350°F (175°C) for 8-10 minutes, or until golden. Remove from oven and let it cool completely.
- Make the Lemon Cream Filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix thoroughly until the filling is smooth and fully combined. Pour the lemon cream filling into the cooled graham cracker crust and spread it evenly.
- Chill the Pie: Place the pie in the refrigerator and chill for at least 2 hours to allow the filling to set properly before topping.
- Prepare the Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled lemon filling just prior to serving. Optionally, garnish with extra lemon zest or lemon slices for a decorative touch.
Notes
- For sharper lemon flavor, increase fresh lemon juice up to 2/3 cup if desired.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use chilled bowl and beaters for best whipped cream results.
- The pie is best served within 2-3 days and should be kept refrigerated.
- Allow the crust to cool fully before pouring in the filling to maintain texture.
