A refreshing and tangy lemon cream pie with a buttery graham cracker crust, topped with a light, fluffy lemon filling that melts in your mouth. Perfect for any occasion when you want something both sweet and citrusy.
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers)
– 1/4 cup melted butter
– 2 tablespoons sugar
For the Lemon Cream Filling:
– 1 cup heavy cream (or coconut cream for dairy-free)
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1/4 cup fresh lemon juice
– 2 teaspoons lemon zest
– 1 teaspoon vanilla extract
For Topping:
– 1/2 cup whipped cream (optional, for garnish)
– Extra lemon zest or lemon slices for garnish (optional)
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand.
3. Press the crumb mixture evenly into the bottom and up the sides of the prepared pie pan to form the crust.
4. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
5. While the crust is cooling, prepare the lemon cream filling. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
6. Add the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, and beat until well combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture, being careful not to deflate the cream.
8. Once the crust has cooled, spread the lemon cream filling evenly into the crust. Smooth the top with a spatula.
9. Refrigerate the pie for at least 4 hours or overnight to allow it to set.
10. Before serving, garnish with whipped cream, extra lemon zest, or lemon slices, if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 4 hours (chill time)
Kcal: 320 kcal | Servings: 8 servings
Easy Lemon Cream Pie
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Easy Lemon Cream Pie is a refreshing dessert featuring a buttery graham cracker crust filled with a tangy, creamy lemon filling. Topped with whipped cream and lemon zest, this no-fuss pie is perfect for any occasion. Whether it’s a sunny summer day or a sweet citrus craving, this pie will impress with its zesty flavor and melt-in-your-mouth texture.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers)
- 1/4 cup melted butter
- 2 tablespoons sugar
For the Lemon Cream Filling:
- 1 cup heavy cream (or coconut cream for dairy-free)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For Topping:
- 1/2 cup whipped cream (optional, for garnish)
- Extra lemon zest or lemon slices for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and sides of the pie pan to form the crust.
- Bake the crust for 8-10 minutes until golden brown. Let it cool completely.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and beat until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture.
- Spread the lemon cream filling evenly into the cooled crust and smooth the top.
- Refrigerate the pie for at least 4 hours or overnight to set.
- Before serving, garnish with whipped cream, lemon zest, or lemon slices if desired.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Coconut cream can be substituted for heavy cream to make this dairy-free.
- Adjust the sweetness of the filling by adding more powdered sugar if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Pies
- Method: No-Bake with Baked Crust
- Cuisine: American