Lemon Cream Pie

This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!

This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!

Temperatures have been getting warmer (knock on wood) and it has begun to feel like spring is right around the corner… finally! This has been one of the longest winters. I say that because the amount of times it has snowed more than just an inch or two have felt overwhelming.

With spring in the air and Easter approaching next month I wanted to do a spring recipe. This Lemon Cream Pie really hit the spot and instantly became one of my new favorite pies. The lemon flavor is not at all overwhelming but rather subtle and refreshing. The cream really balances it out and the vanilla wafer crust is the perfect crust for this particular pie.

This is a must try pie! It is simple and absolutely delicious!

This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!

Lemon Cream Pie

This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!
Prep Time 20 minutes
Cook Time 6 minutes
refrigerate 1 hour
Servings 16
Calories 448kcal

Ingredients 

Vanilla Wafer Crust

  • 60 Nilla Wafers
  • 1/3 cup butter melted
  • 1/4 cup sugar

Lemon Cream Filling

  • 1 1/4 cups heavy cream
  • 1/2 cup powdered sugar
  • 12 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 1/4 cup lemon juice
  • 2 Tablespoons lemon zest

Whipping cream topping

  • 1 cup heavy cream
  • 1/2 cup powdered sugar

Instructions

Vanilla Wafer Crust

  • Preheat oven to 375 degrees F.
  • Blend vanilla wafers in a food processor.
  • In a small bowl combine waffer crumbs, butter and sugar and mix well.
  • Press into a 9 inch pie pan.
  • Bake at 375 degrees F for 6-8 minutes until edges turn slightly golden brown in color. Let cool on counter top.
  • Refridgerate for 1 hour.

Lemon Cream Filling

  • In a small mixing bowl beat cream for two minutes, and then add powdered sugar and beat until stiff. Set aside.
  • In a large mixing bowl, combine cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat in high until creamy and smooth. Add 4 drops of yellow food coloring if you desire.
  • Fold in the set aside whipped cream until smooth and uniform in color.
  • Pour into the crust and top with whipping cream.

Whipping Cream Topping

  • In a medium bowl combine whipping cream and powder sugar. Beat until firm.

Nutrition

Calories: 448kcal | Carbohydrates: 43g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 228mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 963IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 0.1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

Enjoy!

This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert, pie

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Comments

  1. 2pots2cook

    5

    Dear Nikki, I truly appreciate your work and this beauty is definitely on my menu this weekend ! Thank you so much !

  2. Maria Testa

    5

    This is an awesome dessert- light in texture but rich in flavor! Easy to make!

  3. Lee Ann

    HI. I live in the UK and could only find mini ones. How many of those would be the equivalent ? I used about 2 cups

  4. Lee Ann

    3

    I could only get mini wafers - how many should I use?

  5. Becky S

    3

    12 oz of cream cheese, 14 oz of sweetened condensed milk, and 1 1/4 cup of whipping cream whipped up really made for a lot of filling. We could barely taste the lemon through all that, and the filling really filled up the pie!!! It was hard to put more whipped cream on top of that. Did you use a 9 in pie tin? We did, and it couldn't hold the filling. I think it needed lower amounts of the other filling ingredients except the lemon, to help the lemon stand out.