Lemon Cream Pie
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Lemon Cream Pie
For the Crust:
- 10 graham cracker sheets
- 2 tablespoons brown sugar
- 1 stick butter , melted
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
For the Lemon Cream:
- 1 can sweetened condensed milk (fat-free is fine)
- ¾ teaspoon lemon zest
- ½ cup fresh lemon juice (about 3-4 lemons)
- ¼ teaspoon pure lemon extract
To make Crust: preheat oven to 350°. Pulse graham crackers in a food processor until finely ground. Place in a large bowl and add brown sugar and butter. Stir with a fork until combined. Press into a 9” pie plate. Bake for 12-15 minutes until brown. Cool completely.
While crust is cooling, make whipped cream. (I find it best to chill my mixing bowl before starting, so everything is super cold.) Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until fluffy whipped cream forms. Chill until ready to use.
Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into cooled crust.
Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.